🇫🇷 Vegan French Galette des Rois: Easy Puff Pastry & Almond Cream Recipe | Epiphany Cake

Epiphany, celebrated on the first Sunday after January 6th, transcends beyond the delightful Galette des Rois indulgence. This sacred occasion honors the journey of the Magi, who brought precious gifts to the infant Jesus. It stands as a pivotal celebration in the Christian liturgical year, alongside other significant feasts such as Christmas and Easter.
The three wise men, known as Melchior, Gaspar, and Balthazar, embarked on a quest to witness the birth of Christ. Initially depicted as white Western figures, a richer narrative has since emerged, portraying them as wise men hailing from diverse corners of the world. Balthazar is often depicted with African heritage and dark skin, Gaspar is associated with Asian roots, and Melchior is believed to be of European descent. These figures are also symbolically represented as the three stages of man's life: Melchior, the youth, bestows gold; Gaspar, the man in his prime, offers incense; and Balthazar, the elder, presents myrrh, a resin from the lands of Somalia.
In today's video, I'm excited to share with you the classic recipe for Galette des Rois à la Frangipane, the quintessential treat savored throughout France during the month of Epiphany. Join me as we delve into the rich flavors and traditions that make this cake a beloved part of Epiphany celebrations.
Chapters list:
00:00 Introduction
01:55 Ingredients
02:48 Utensils
03:16 Recipe
12:10 Tasting
INGREDIENTS
For the custard:
20 cl plantbased milk
20 g cornstarch
30 g sugar
For the almond cream:
100 g margarine
80g sugar
100g plant-based yoghurt
130g almond powder
10 g all-purpose flour
For the crust
2 sheets of puff pastry 25x22cm (or bigger)
For the glaze:
1 Tbs spoon sugar
2 Tbs soy milk.
TRINKET
A cashew nut or an almond
OTHERS
A bowl filled with water
UTENSILS
A whisk
A small size mixing bowl
A small saucepan
A medium size mixing bowl
A fork
A sharp knife
A knife not too sharp
A skewer or a toothpick.
A paintbrush with
A baking tray lined with parchment paper
Voilà! Enjoy!
Cheers, Lionel
Follow me on Instagram www.instagram.com @myveganprovence
Music credits: www.bensound.com
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[@thomassuen5287]

Love it! Keep up the great videos!

[@myveganprovence]

Thank you!

[@newmejo9054]

hummm looks delicious

[@myveganprovence]

Yes, it is! Try it and let me know how it was!

[@tamcon72]

Happy New Year! It looks fabulous! Thanks for posting : )

[@myveganprovence]

Thank you. Happy new year! 🎊

[@madamesamuels9362]

Really, Lionel! This galette looks incredible! I always thought that puff pastry had animal products in it. I am definitely going to make this and I am so excited to taste memories of my childhood again. Merci beaucoup! Margot

[@myveganprovence]

Hope you like it! Yes, some puff pastry brands prepare it with margarine

[@madamesamuels9362]

Merci beaucoup Lionel, I am very happy I made this! I have been dreaming about it and I wanted to make it for my mom who loves almond flavor. I made the famous galette in California and my puff pastry was not as great as the one you used in the video. It was a much paler color and it cracked all over after being defrosted and unrolled. We can only find it rolled here. Then, at the end, even though it did have a nice look, mine did not rise much and even curled a bit around while revealing some of the inside. Fortunately, it was not too liquid and nothing escaped from inside the cake and it was still delicious. I wonder what I can do to prevent the frozen dough from cracking while unrolling it? Any suggestions?

[@myveganprovence]

Hey! My dough was in a sheet form, so flat and also frozen. Yours cracked, means it broke? If it’s the case, I guess you must have try to press the cracks to seal them? Did you put the Galette into the fridge before baking it? The shock of temperature helps the dough to puff up more.