Epiphany, Galette des Rois

     Tonight is 12 th night, Epiphany, as any Lousisana woman worth her Missippissi mud knows is the beginning of the Mardi Gras season.   Here in France , it is more a celebration of the Galette des Rois.      Either side of the Atlantic, in Catholic churches it is a celebration of the the 3 kings who followed the glowing star above Bethlehem, leading them to the baby Jesus in the manger. 
    The Galette des Rois or King's Cake in Louisiana marks the weeks to Fat Tuesday or Mardi Gras.  Back home there are King cakes partie held weeky during the mardi Gras season.  Whoever finds the the "feve' becomes King or Queen of the week and was held responsible to holding the following weeks King Cake party.
       In France, the galette is a circle of puff pastry filled with almond cream, called francipanci.It is in reality a Pithivier , originally from the small town of Pithivier south of Paris.   In ancient times, it was the a brioche type cake filled with dried fruit.  Because French immigrants to Louisiana came before the puff pastry King's Cake became popular, Louisiana traditon remains faithe tot he brioche type cake, without the dried fruits.  In New Orleans , it is always decorated with garish purple, gold, and green icing or sprinkles, the colors of Mardi Gras. Somtimes it is filled with cream cheese, but usually is just plain, and depending  on the baker , can be just awful or really nice, if made with real butter.
    Today, walking towards the marche, I was tantalised by the wavering smells of buttery galettes, drifting from serveral pastry shops on my way.  The designs of my own Galeette des Rois played against the landscape of old Paris.  I was already savoring the taste of my gallette to be, that would lovingly made this afternoon. 
   I had already dreamed up a gallete filled with cream cheese and caramel with salted butter.  I followed the pate feuillete a l'inversee of Stefan Gaudard in his new book, having first heard of this unusual method from my son Andre, when he was in culinary school here in Paris.  Certainly more difficult, than the usual way, as the butter envelopes the flour dough, rather than the traditional flour  pate enveloping the butter.  Fortunately, I had been making pate feuillete since I was 21, so was well schooled in the technique, as I would not recomend the l'inversee for beginners.
           Chef Gaudet prefers the inversee for the increase rise and tenderness.  True there was an increase in the flacky tenderness, but in all honesty, my tradition technique rendered almost just as spectacular results.  I am not a professional, but my puff pastry is well just sublime!  So much for modesty, mea culpa.  I always said if I was not a psychotherapist, I would have enjoyed being a pastry chef, except for the hours.  I am happy to be the therapist that I am with wonderful patients and being able to make my own delicious pastries on the side, not for sale, but to offer with LOVE.   Amen, Amen!