La Galette des rois celebration of Christ being visited by the Magi, the epiphany was set to January the 6th by Pope Julius II. Also known as le jour des Rois, this is the day when the three kings are traditionally added next to the crib. Over the years, this religious festival overlapped with pagan traditions that went back to the Roman Saturnalia. From the Middle Ages, the epiphany has been celebrated with a special Twelfth Night cake: la galette des rois, literally the King's cake. The galette differed according to the regions: for example it was made of puff pastry in Paris, but made of brioche and shaped as a crown in Provence. Under Louis XIV, the Church considered this festival as a pagan celebration and as an excuse for indulgence, and it was subsequently banned. To get around this ban, it became la fête du bon voisinage (literally, 'neighbourly relations day'). This culinary tradition even survived the French Revolution when it became the ‘Gâteau de l’Êgalité (the equality cake), as Kings were not very popular in those years! The cake contains a lucky charm (une fève) which originally was a bean, a symbol of fertility. Whoever found the charm in their slice of cake, became King or Queen and had to buy a round of drinks for all their companions. This sometimes resulted in stingy behaviour and to avoid buying a round of drinks, the potential King or Queen very often swallowed the bean! This is why towards the end of the 19th and the beginning of the 20th centuries, the lucky charm started being made of china. The charm can take any shape or form and can either be very plain or more sophisticated (glazed or handpainted). It sometimes represents a religious figure such as the baby Jesus, but it can be virtually anything. Little horseshoe shapes are popular as they are thought to bring luck. Although nowadays very often made of plastic, old-fashioned china charms are still used and they have become a collectable item. The modern Galette des Rois is made of puff pastry and can be plain or filled with frangipane, an almond-flavoured paste. It is sold in all French bakeries and eating the galetteat the beginning of January is still a very popular tradition and an opportunity for families and friends to gather around the table. The youngest person in the room (usually a child) hides under the table and shouts out which guest each slice of cake should be given to. The person who finds the fève in their slice of galette becomes the King or Queen and is given a golden paper crown. The King or Queen then has to choose his Queen or her King, by dropping the lucky charm in their glass. Natalie Pomier © 2003 For the recipe you need : For the almond filling The Pithiviers can also be called "Galette des Rois" - 125g/41/2OZ butter, Three king's cake softened This gateau is so-called - 340g puff pastry because it is traditionally - 125g/41/2OZ sugar enjoyed on Epiphany, the day - 1 egg, beaten with when the arrival of the three - 1 egg 1 egg yolk 1/2 teaspoon salt and wise men in Bethlehem after 3 tbsp cold water Jesus's birth is celebrated. - 125g/41/2oz whole It is only called "galette des blanched almonds, - icing sugar Rois" in January when there is skinned and ground a "fève" inside. If you get the - 15g/1/2oz plain flour feve in your portion, you are the King (or Queen) for the day. - 2 tablespoons rum -1. Refrigerate the puff pastry. -2. Make 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 and rum. -3. Roll out half the puff pastry to a circle about 27cm/11in in diameter. Using a pan lid as a guide, cut out a 25cm/10in 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/10in circle. Set the thinner circle on a baking sheet, mound the filling in the centre, leaving a 2.5cm/1in border, and brush the border with beaten egg. Set the second circle on top and press the edges together firmly. -4. Scallop 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 minutes. Preheat the oven to 220°C/425°F/gas mark 7. -5. Bake the gateau in the oven for 30-35 minutes, or until firm, puffed and brown. - Serve warm