Mini Galette Des Rois

Epiphany, an ancient Christian feast day which symbolises the occasion of the magi’s visit to the infant Jesus, falls on 6 January.  The day is celebrated in fairly diverse ways across Europe, with a range of regional specialities typifying the celebration from town to town. One of the most famous, an almond-filled puff pastry tart called Galette des Rois, originates from Northern France and has become increasingly popular in Britain and Ireland over the last few years, presumably due to the novelty of the hidden fève, a hardened broad bean.

[6 January also marks Little Christmas, and further south still, Oíche Nollaig na mBan, a day which is currently enjoying a huge resurgence around Ireland]

Mini Galette Des Rois

12 frozen puff pastry vol au vent cases

1 egg (plus a beaten egg yolk, to brush)

75g sugar

75g ground almonds

50g soft butter

1/4tsp good quality vanilla extract

1/4tsp almond extract

– Preheat oven to 180 degrees and line a baking sheet with parchment. Cream butter and sugar till pale and fluffy and add the two flavours of extract, along with lemon juice & rind, if desired, or a swig of brandy. Beat the egg in a separate bowl and add to the mixing bowl. Thoroughly mix in the ground almonds. Bake the vol au vent cases for about ten minutes, or until they start to rise upwards and turn gently golden. Pull out the centre cap with a teaspoon. Brush the half-cooked cases with beaten egg and spoon about two teaspoons into each case. Continue to bake for another 15 minutes or so, or until the whole bun is golden brown. Transfer from the oven to a cooling rack and sprinkle with caster sugar.