{"id":3304,"date":"2024-12-27T13:08:35","date_gmt":"2024-12-27T13:08:35","guid":{"rendered":"https:\/\/new.baixas.es\/galette-des-rois-the-french-tradition-that-sweetens-january\/"},"modified":"2026-09-10T11:15:49","modified_gmt":"2026-09-10T11:15:49","slug":"galette-des-rois-the-french-tradition-that-sweetens-january","status":"publish","type":"post","link":"https:\/\/new.baixas.es\/en\/galette-des-rois-the-french-tradition-that-sweetens-january\/","title":{"rendered":"Galette des Rois: the French tradition that sweetens January"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">The month of January brings with it a tradition that is loved throughout France (and the rest of the world): the <a href=\"https:\/\/new.baixas.es\/en\/galette-des-rois\/\"><strong>Galette des Rois<\/strong><\/a> . This delicious cake is much more than just a dessert; it is a <strong>symbol of family togetherness and celebration<\/strong> .  <\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Receta Galette des Rois | Baixas Barcelona\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/JxTt2TSx1Ew?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<h2 class=\"wp-block-heading\"><strong>What is the Galette des Rois?<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\">The Galette des Rois, or \u201cThree Kings Cake\u201d, made with a puff pastry base and a creamy frangipane filling, is traditionally enjoyed on <strong>January 6th<\/strong> , Three Kings Day. Inside it hides a surprise: the famous \u201cking\u201d or \u201cfava\u201d, a small figure that turns the luckiest person into the king of the day. This ritual, similar to the Catalan <a href=\"https:\/\/new.baixas.es\/nadal-a-baixas\/tortell-de-reis-amb-sorpresa-fava-i-corona\/\">Tortell de Reis<\/a> , full of magic and flavor, is a heritage that continues to captivate young and old.   <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients and preparations for a Perfect Galette des Rois<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>For the inverted puff pastry:<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Part A\n<ul class=\"wp-block-list\">\n<li>560 g of Corman 82% butter<\/li>\n\n\n\n<li>240 g of loose flour<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Part B\n<ul class=\"wp-block-list\">\n<li>560 g of loose flour<\/li>\n\n\n\n<li>24 g of fleur de sel<\/li>\n\n\n\n<li>180 g of Corman 82% butter<\/li>\n\n\n\n<li>240g of water<\/li>\n\n\n\n<li>4 g white vinegar<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>Procedure:<\/strong><\/h4>\n\n<ol class=\"wp-block-list\">\n<li>Knead the ingredients from part A (butter and flour) for 10 minutes.<\/li>\n\n\n\n<li>Knead the ingredients from part B (flour, salt, butter, water and vinegar) for 10 minutes.<\/li>\n\n\n\n<li>Stretch block A and place block B on top of it. Seal well. <\/li>\n\n\n\n<li>Make two double folds and one single fold, refrigerating the dough for 45 minutes between each fold.<\/li>\n\n\n\n<li>Reserve the dough in the refrigerator.<\/li>\n<\/ol>\n\n<h3 class=\"wp-block-heading\"><strong>Pastry cream Baixas :<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>1 L of whole milk<\/li>\n\n\n\n<li>170 g white sugar<\/li>\n\n\n\n<li>120 g of pasteurized yolks<\/li>\n\n\n\n<li>90 g cornstarch<\/li>\n\n\n\n<li>50 g butter<\/li>\n\n\n\n<li>1 lemon peel<\/li>\n\n\n\n<li>3 cinnamon sticks<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>Procedure:<\/strong><\/h4>\n\n<ol class=\"wp-block-list\">\n<li>Infuse the milk with the cinnamon sticks and lemon peel the night before.<\/li>\n\n\n\n<li>In a bowl, mix the yolks, sugar and cornstarch.<\/li>\n\n\n\n<li>Heat the milk and strain it.<\/li>\n\n\n\n<li>Add the egg yolk mixture to the hot milk and stir constantly until it thickens. Bring to a boil for 20 seconds. <\/li>\n\n\n\n<li>Crush, add the butter and let cool.<\/li>\n\n\n\n<li>Reserve in the refrigerator.<\/li>\n<\/ol>\n\n<h3 class=\"wp-block-heading\"><strong>Almond cream:<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>300 g pasteurized eggs<\/li>\n\n\n\n<li>300 g white sugar<\/li>\n\n\n\n<li>300 g butter<\/li>\n\n\n\n<li>300 g almond flour<\/li>\n\n\n\n<li>2 g of salt<\/li>\n\n\n\n<li>14 g of rum<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>Procedure:<\/strong><\/h4>\n\n<ol class=\"wp-block-list\">\n<li>Beat the softened butter with a paddle at low speed.<\/li>\n\n\n\n<li>Add the sugar, almond flour, salt and rum.<\/li>\n\n\n\n<li>Add the eggs little by little and continue mixing for a few more minutes without beating the mixture.<\/li>\n\n\n\n<li>Reserve in the refrigerator.<\/li>\n<\/ol>\n\n<h3 class=\"wp-block-heading\"><strong>Frangipane cream:<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>300 g of pastry cream<\/li>\n\n\n\n<li>700 g almond cream<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>Procedure:<\/strong><\/h4>\n\n<ol class=\"wp-block-list\">\n<li>Mix the pastry cream with the almond cream until well combined.<\/li>\n\n\n\n<li>Reserve in a pastry bag in the refrigerator.<\/li>\n<\/ol>\n\n<h3 class=\"wp-block-heading\"><strong>Assembly:<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>2 sheets of puff pastry 25 cm in diameter<\/li>\n\n\n\n<li>250 g frangipane cream<\/li>\n\n\n\n<li>A bean and \u201cKing\u201d figurine<\/li>\n\n\n\n<li>Mixture of yolk and cream (80 g yolk + 20 g cream)<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>Procedure:<\/strong><\/h4>\n\n<ol class=\"wp-block-list\">\n<li>Roll out the puff pastry to 3 mm thick and cut two discs.<\/li>\n\n\n\n<li>Place the frangipane cream in the center of one of the discs, leaving a margin for sealing.<\/li>\n\n\n\n<li>Hide the figurine inside the filling.<\/li>\n\n\n\n<li>Moisten the edges with water and cover with the second disc of puff pastry. Seal carefully. <\/li>\n\n\n\n<li>Decorate the surface with a knife and paint it with the yolk and cream mixture.<\/li>\n\n\n\n<li>Bake at 170\u00b0C for 45 minutes. Then, brush with syrup (1 L of water and 900 g of sugar) and bake for another 10-15 minutes. <\/li>\n\n\n\n<li>Let cool before serving.<\/li>\n<\/ol>\n\n<h2 class=\"wp-block-heading\"><strong>A final piece of advice <\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\">Although <strong>Galette des Rois<\/strong> is delicious freshly made, it reaches its optimum point the next day, allowing the flavors to meld.<\/p>\n\n<p class=\"wp-block-paragraph\">Get ready to sweeten January with the magic of the <a href=\"https:\/\/new.baixas.es\/en\/galette-des-rois\/\">Galette des Rois<\/a> . At <a href=\"https:\/\/new.baixas.es\/en\/\"><strong>Baixas<\/strong><\/a><strong> ,<\/strong> <a href=\"https:\/\/new.baixas.es\/en\/pastry-barcelona\/\"><strong>the Barcelona pastry shop<\/strong><\/a> , we encourage you to try making this delicious recipe or order it to enjoy a sweet moment in good company.  Cheers!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The month of January brings with it a tradition that is loved throughout France (and the rest of the world): the Galette des Rois . This delicious cake is much more than just a dessert; it is a symbol of family togetherness and celebration . What is the Galette des Rois? The Galette des Rois, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3211,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[479],"tags":[482],"class_list":["post-3304","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-galette-des-rois-en"],"acf":{"image":null,"schema_json":""},"_links":{"self":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/comments?post=3304"}],"version-history":[{"count":1,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3304\/revisions"}],"predecessor-version":[{"id":3418,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/posts\/3304\/revisions\/3418"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/media\/3211"}],"wp:attachment":[{"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/media?parent=3304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/categories?post=3304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.baixas.es\/en\/wp-json\/wp\/v2\/tags?post=3304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}