EPIPHANY: Three Kings' Day
All the best for this new year,
May it be filled with tenderness and joy,
May it bring you joy and creativity,
To realise your desires and your projects.
You can count on us to continue to spoil you,
Continually offering more ways to personalise,
Providing inspiration and plenty of ideas,
To our Georgettes, we wish you a wonderful year!
#WeAreGeorgettes
At Les Georgettes, we always find an excuse to continue the celebrations. So, on 6th January, we all come together to eat cake to celebrate Epiphany. Any occasion is a good opportunity to indulge in creative activities and to have fun! As we love to give you new ideas, here are 3 new takes on the traditional French 'king cake'. The icing on the cake (or should it be the "fève" figurine that's hidden inside?) is that we have some real cordon bleu chefs in our team who have kindly agreed to share their recipes... Ready, steady, cook, Georgettes.
The matcha green tea cake
FROM ANNIE MACH, IMAGE AND PRODUCT DESIGNER AT LES GEORGETTES
Ingredients
2 puff pastry sheets, 100g butter at room temperature, 125g almond powder, 70g icing sugar, 25g flour, 1 tbsp matcha tea. Set aside an egg and a tablespoon of milk for glazing.
Preparation time: 30 minutes
Cooking time: 25 minutes
#1
Preheat your oven to 200° and mix the butter, almond powder, sugar, flour and matcha in a bowl.
#2
Place the frangipane on the first layer of puff pastry. Fold the second one in half, place it on the pastry with the frangipane and then unroll the folded part, before sealing the edges with the back of a fork.
#3
Mix one egg with 1 tablespoon of milk and brush the cake with this mixture, taking care not to let it run over the edges.
#4
Using a knife, draw some patterns on the cake, taking care not to pierce the dough.
#5
Place in the oven for 25 minutes (extend cooking time by 5 minutes if necessary, depending on your oven). Once the cake is golden brown, you can take it out and let it cool before tucking in. Yummy!
Pstt! We have a crème patissière version of this recipe right here!
The eastern cake
FROM HASSEN HAMMECHE, WEB ANALYST AT THE GEORGETTES
Ingredients
2 puff pastry sheets, 100g softened butter, 100g icing sugar, 100g almond powder, 1 whole egg, 1 egg yolk, 1 tbsp orange blossom water, 1 orange zest, 20g edible rose petals, 50g unsalted roasted pistachios, 125g pitted dates, 20cl orange juice, a handful of almonds. Set aside another beaten egg for glazing.
Preparation time: 45 minutes
Cooking time: 30 minutes
#1
Preheat your oven to 190°. Take the puff pastry out of the fridge and leave it at room temperature for half an hour.
#2
Prepare the frangipane: mix the butter with the sugar, almond powder, whole egg, and egg yolk; then, add the orange blossom water and orange zest.
#3
Sprinkle flour on your work surface, cut one of the two puff pastries to remove a 1cm strip to make a smaller circle, and then brush it with your beaten egg.
#4
Spread the frangipane in the centre of the pastry and sprinkle with rose petals and pistachio. Cover the frangipane cream with the remaining pastry circle and press the edges of the cake together.
#5
Brush the cake with the egg yolk and prick it in the centre with a knife, which you will then use to decorate. Bake in the oven for 30 minutes.
#6
Meanwhile, heat the pitted dates with orange juice and cook for 15 minutes, stirring every 2 to 3 minutes. Once ready, blend the preparation and set aside in a bowl.
#7
When the cake is cooked and cooled, sprinkle each slice with almonds and add 1 or 2 tablespoons of date purée. Tuck in!
The mini 100% organic 100% almond cakes
FROM CYNTHIA VARVENNE, WEB EDITOR AT LES GEORGETTES
Ingredients
360 g fine white pastry flour, 400 g cold butter cut into pieces, 15 cl water, 3 g salt, 4 tsp caster sugar (to make the puff pastry). 75 g almond paste, 75 g almond powder, 75 g sugar, 2 eggs, and a tablespoon of vanilla sugar (for the frangipane).Set aside an egg yolk and milk for glazing.
Preparation time: 1h30
Cooking time: 30 minutes
#1
In a bowl, mix the flour, cold butter, salt, and sugar. Add the water and start kneading to form a ball of dough. Cover with clingfilm and set aside for 45 minutes in the refrigerator.
#2
Meanwhile, prepare the frangipane: mix the almond paste and sugar, add the eggs, and whisk well before adding the almond powder and vanilla sugar. Let the frangipane rest.
#3
Flour your work surface and place your home-made puff pastry on it. Shape the dough into a rectangle and then flatten it to 90 cm long and 30 cm wide before folding 1/3 of the top inwards. Fold in the bottom third and turn a quarter turn to the right. Repeat the operation 3 times.
#4
Flour your work surface again before rolling out the puff pastry, then cut it into 2 circles. Cut out 4 smaller circles of about 11 cm from each one. Place 4 of the 8 pastry circles on lightly floured baking paper. Mix the egg yolk and milk and brush the edges.
#5
Spread the almond cream in the centre of each pastry, making sure to leave the edges clear. Seal each individual pastry with the 4 remaining circles, pressing down with your fingers. Glaze each cake with the egg yolk/milk mixture and set aside in the refrigerator for 30 minutes.
#6
Preheat the oven to 180°C. Take the cake out and glaze it a second time. Draw patterns and prick the cake with the tip of a knife. Bake for about 30 minutes. Voilà, it's ready!