Pithiviers - Galette des Rois
recipe has been reproduced with the kind permission
of Pierre Beghin. Pierre runs hands-on cookery
classes in Islington - la cuisine de Pierre.
Each class features a complete lunch or dinner menu
with three seasonal recipes that can easily be prepared
by those new to cooking. A chance to learn the art of
entertaining "à la française"
I was about five or six, I had to stand on a chair to
peek inside the pots and pans to see what my mother
was cooking. A few years later, I used to invite friends
around to make crêpes on Wednesdays . . ."
Beghin - patient, unflappable and a marvellous
Gold - The Times
left feeling like I was halfway to becoming
a domestic goddess and much more confident
about my cooking abilities".
Milne - Islington Gazette
a few hours, Pierre managed to convince me
that cooking a meal from scratch is tastier
and more enjoyable than reaching for a ready
meal - it really is a great way to unwind".
Caroline Jones - Top Santé, Health
Pithiviers can also be called Galette des Rois
- Three King's Cake. This gateau is so-called because
it is traditionally enjoyed on Epiphany, the day when
the three wise men arrived in Bethlehem after Jesus's
birth is celebrated. It is only called Galette des
Rois in January when there is a 'fève' inside. If
you get the feve in your portion, you are the King (or
Queen) for the day".
1 egg, beaten with 1/2 tsp salt and 3 tbsp cold water
the almond filling:
125g / 4 1/2 oz butter, softened
125g / 4 1/2 oz sugar
1 egg 1 egg yolk
125g / 4 1/2 oz whole blanched almonds, skinned and
15g / 1/2oz plain flour
2 tbsps rum
the puff pastry.
the oven to 220°C / 425°F / Gas mark 7
the almond filling: cream the butter in a bowl, add
the sugar and beat thoroughly. Beat in the egg and
the egg yolk, then stir in the ground almonds, flour
out half the puff pastry to a circle about 27cm /
11 inches in diameter. Using a pan lid as a guide,
cut out a 25cm / 10 inch circle from this with a sharp
knife, angling the knife slightly. Roll out the remaining
pastry slightly thicker than for the first round and
cut out another 25cm / 10 inch circle. Set the thinner
circle on a baking sheet, mound the filling in the
centre, leaving a 2.5cm / 1 inch border, and brush
the border with beaten egg. Set the second circle
on top and press the edges together firmly.
the edge of the gateau by pulling it in at intervals
with the back of a knife. Brush the gateau with beaten
egg, and, working from the centre, score the top in
curves like the petals of a flower. Do not cut through
to the filling. Refrigerate the gateau for 15 - 20
the gateau in the oven for 30 - 35 minutes, or until
firm, puffed and brown.