If you’re anything like Richard and me, we adore cake—whether we’re baking it for ourselves or treating our guests. So, I thought I’d share a bit about the tradition of the Galette des Rois (King’s Cake) and the Brioche des Rois (King’s Brioche) for Epiphany.
Epiphany, celebrated on January 6th, is a significant date in the Christian calendar, marking the revelation of Christ to the Magi, also known as the Three Wise Men. While Epiphany is observed around the world, it holds special cultural and culinary importance in France, where the centrepiece of the celebration is the Galette or Brioche des Rois—a delicious cake enjoyed nationwide.
The Origins of Epiphany and Its Celebration in France
The term Epiphany comes from the Greek word epiphaneia, meaning "manifestation" or "appearance." In Christian tradition, it refers to the visit of the Wise Men, who came bearing gifts of gold, frankincense, and myrrh.
Epiphany was historically considered even more significant than Christmas and has been celebrated since the 4th century in Eastern Christianity and the 12th century in Western Europe. Over time, it merged with local customs and traditions. There has been a Christian presence in Saint-Antonin since the 8th century, and I’d love to learn more about how this celebration became part of our village’s heritage.
And What About the Cake?
In northern France, particularly around Paris, the Galette des Rois is made with puff pastry and filled with frangipane, a sweet almond cream that’s rich and aromatic. The flaky golden exterior and smooth nutty interior make this version a real treat.
The galette often comes with a decorative paper crown, symbolizing the eternity of Christ’s reign as well as the unity of the family or community sharing the cake.
In southern France, especially in Provence and Mediterranean regions, the Brioche des Rois takes centre stage. Instead of puff pastry, this cake uses a sweet brioche dough flavoured with orange blossom water or almond essence. Shaped like a crown or wreath, it’s adorned with colourful candied fruits and sugar crystals, adding to its festive charm. Here in Saint-Antonin-Noble-Val, both versions can be found in local supermarkets, making it easy to take part in the tradition.
The Fève: A Tiny Treasure
One key feature of both cakes is the fève—a small trinket hidden inside. Traditionally, this was a dried broad bean, but over time it evolved into a ceramic or porcelain figure, often depicting a king, queen, or another symbolic character.
Whoever finds the fève in their slice of cake is crowned the “king” or “queen” for the day and often tasked with organising the next celebration.
Traditionally, the youngest person in the group would sit under the table and call out who should receive each slice, ensuring fairness and surprise. This custom represents the equality of the Wise Men, who came from different lands and backgrounds but were united in their reverence for Christ.
So, if you’re ready for more cake after the holidays and want to embrace a classic French tradition, here are recipes for both the Galette des Rois and Brioche des Rois.
Recipe: Galette des Rois
Ingredients
For the Puff Pastry
- 2 sheets of circular puff pastry
For the Frangipane Filling
- 100g (½ cup) unsalted butter, softened
- 100g (½ cup) granulated sugar
- 2 large eggs (1 for the filling, 1 for egg wash)
- 100g (1 cup) almond flour
- 1 tsp almond or orange essence
- 1 tbsp all-purpose (plain) flour
- 1 fève
For Decoration
- 1 tbsp milk (for egg wash)
- Icing sugar for dusting
Method
Step 1: Prepare the Frangipane Filling
- Cream together the butter and sugar until smooth and fluffy.
- Add one egg and mix until fully combined.
- Stir in the almond flour, all-purpose flour, and essence until smooth. Set aside.
Step 2: Assemble the Galette
- Preheat the oven to 180°C (350°F).
- Roll out one sheet of puff pastry on a parchment-lined baking sheet.
- Spread the frangipane filling evenly, leaving a 2 cm (1-inch) border. Add the fève if using.
- Brush the pastry edges with water, cover with the second pastry sheet, and press firmly to seal.
- Trim and score the top for decoration.
- Brush with egg wash (1 egg + 1 tbsp milk).
- Bake for 25–30 minutes until golden brown.
Recipe: Brioche des Rois
Ingredients
For the Brioche
- 150ml (⅔ cup) milk
- 2 ¼ tsp (8g) active dry yeast
- 100ml (½ cup) sugar
- Zest of ½ orange and ½ lemon
- 310g (2 ½ cups) all-purpose flour
- ¼ tsp salt
- 75g (⅓ cup) butter, diced and room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 egg + 1 tbsp milk (for egg wash)
- 3 tbsp pearl sugar
For Decoration
- 80g (¼ cup) orange marmalade
- 100g (½ cup) candied orange peel
- 12 candied cherries
Method
Step 1: Make the brioche
- Warm the milk and stir in the yeast. Let sit for 10 minutes until foamy.
- In a large bowl, mix sugar and citrus zest. Add flour and salt.
- Create a well, add eggs and yeast mixture, and stir to form a sticky dough. Add butter and knead for 10 minutes.
- Cover and let rise for 2–3 hours in a warm place.
- Shape the dough into a crown, add the fève if desired, and let rise for another hour.
- Preheat the oven to 180°C (350°F). Brush the crown with egg wash and sprinkle with pearl sugar. Bake for 30 minutes until golden.
Step 2: Decorate the brioche
- When the cake is still warm, brush with marmalade and decorate with the candied fruits.
Both cakes are delicious and authentically French—why not try one (or both)? Enjoy! 😊
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