The tradition of the Epiphany in France

In France, we celebrate the Epiphany, known as “La Fête des Rois” on January 6th, although the festivities often extend throughout the month. The Epiphany is originally a religious celebration commemorating the visit of the Three Wise Men to baby Jesus, in Bethlehem – but is a widely popular celebration in the country.

The most popular tradition associated with the Epiphany in France, is the King’s Cake. As soon as January clocks in, the specialty can be found in virtually every French bakery. A small figurine called a fève (originally a dried bean, although now a small porcelain or plastic figure is the choice) is hidden inside the cake. The person who finds the fève in their slice is the king or queen for the day and often gets to wear a paper crown.

The cutting of the King’s Cake is a festive moment too: the ritual calls for the youngest person in the room to sit under the table and calls out guests’ names, who are then given their slices. No cheating allowed!

This is an undeniably joyful and social occasion and people may organize King’s Cake events in schools, workplaces and city halls also. 

Fèves sold at a local brocante last Summer.

About the “Fèves”

As playful as this might sound, these little “fèves” are, for some French, highly collectible gems. You will see them in most brocantes and stores in France. They come in many shapes (from religious icons, celebrities to cartoon characters) and prices (some porcelain vintage fèves can be pretty pricey.) Indeed, it has become common for bakeries to come up with their own line of figurines each year.

A puff-pastry Galette in the North, a crown-shaped Brioche in the South.

There are two kinds of “galette” to celebrate the Epiphany in France. The first one, known as a “Galette” includes a creamy frangipane filling spread between two puff pastry layers. The Northern part of France widely enjoys this version, including Paris – making it unquestionably the most popular version in France.

The second version, a “Brioche des Rois” is a sweet brioche dough decorated with pearl sugar, candied fruits and shaped like a crown, symbolizing the kingship of the Magi. The South of France predominantly enjoys this version, and can be found under different names: “Brioche des Rois” in Provence, “Reiaume” in Montpellier, “Corona Bordalesa” in Bordeaux, or “Coque des Rois” in Moissac.

Ingredients you’ll need for this King’s Brioche

Despite all its different names, the King’s Brioche always features a tender crumb and is easily recognizable with its crown-shape and candied fruit topping. Although it is not commonly found in North America, you can easily recreate your own version at home.

Here is the list of the ingredients you need to prepare to make this King’s Brioche at home.

1. Active dry yeast and milk. Before incorporating the yeast into the dough mixture, you must re-hydrate it in lukewarm milk. Choose 2%m.f. or whole milk.
2. Sugar. Opt for white sugar.
3. Orange and lemon zest. We flavor the brioche with citrus zests, giving it its signature flavor. Because we are using zests, I prefer organic fruit.
4. Flour. All-purpose flour is best.
5. Eggs. The eggs need to be at room temperature. Take them out of the fridge at least one hour beforehand.
6. Butter. Likewise, the butter needs to be at room temperature when you knead it into the dough. Take it out of the fridge at least two hours beforehand. I prefer unsalted butter.  Like for all brioches or French laminated pastries (like croissants), the quality of the butter you use will make a big difference. If you can, opt for a French-quality butter churned to a higher fat content (such as President’s).
7. An egg yolk and one tablespoon of milk. Whisked together with a fork for brushing the brioche top and give it a golden shine.
8. Pearl sugar. Pearl sugar, also known as nib sugar or hail sugar, is a type of sugar that we commonly use as a topping when baking goods in France. It consists of small, round grains of sugar which do not melt and retain their shape during baking. It adds a delightful sweet crunch to the brioche. Pearl sugar is available is stores (ie. Walmart), bulk stores or online.
9. Orange Marmalade. Once baked, the brioche gets brushed with orange marmalade, giving it a shine as well as adding citrus flavor. This also helps the candied fruits stick more securely to the brioche.
10. Orange peels and candied cherries. Lastly, the baked brioche is decorated with colorful candied fruits to recreate the look of a king’s crown. Orange peels and candied cherries are traditionally used, but you can opt for other fruits if you would like such as lemon peels, candied apricots or candied kiwis.

Frequently Asked Questions

What is the best flour for brioche?

Use all purpose flour. For this recipe, avoid using whole-wheat, harder flours or even a gluten-free alternative flour, as the brioche won’t likely rise as much.

Why is the brioche dough not rising?

There can be many reasons but the two most likely ones are 1. the yeast you are using is dead, or you hydrated it in hot milk causing it to die; 2. You let your dough proof (meaning, rise) in a place that is either too hot, cold or humid. Make sure you let the dough rise in a draft-free environment and at room temperature. The ideal room temperature for doughs to rise is between 80°F – 90°F (26.5°C – 32.2°C).

How to store this King’s Brioche?

You can store the brioche in airtight container at room temperature for up to 5 days. Brioche generally tend to dry up after 3 days, but the orange marmalade brush atop this one helps keep it moister longer.

You can freeze the brioche after baking and after it is completely cool – but without the orange marmalade and candied fruits on top.

Audrey’s tips:

• The making of this brioche requires two resting periods to allow the dough to grow, which totals to 4 hours. So plan ahead if you would like to serve it by tea time.
• While the kneading of the dough is easier in a stand mixer, this recipe is absolutely doable by hand too, with some elbow grease !
• When hydrating the yeast in lukewarm milk, it is very important the milk temperature isn’t over 30C or this will kill the yeast.
• If you don’t have a French trinket, you can use an almond instead.

I hope you’ll love this King’s Brioche (Brioche des Rois) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More regional French baked goods you may like: 

• Gateau Basque (Basque Cake with pastry cream)
• Normandy Apple Tarte (Tarte Normande)
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Alsatian Blueberry Tart (Tarte aux Myrtilles Alsacienne)

King's Brioche

Print Recipe

Serves: 8-10 Prep Time: 30 minutes + 2/3 hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 11 voted )

Ingredients

2/3 cup (150ml) milk, whole or 2%
2 ¼ tsp(8g) active dry yeast
1/2 cup (100ml) sugar
zest of 1/2 orange
zest of 1/2 lemon
2 1/2 cups (312g)all purpose flour
1/4 tsp salt
1/3 cup (75g) unsalted butter, diced and at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1 egg + 1 tbsp (15ml) milk, for the egg wash
¼ cup (80g) orange marmalade
3 tbsp pearl sugar (or crushed sugar cubes)
About 20 candied orange peel sticks
12 candied cherries

Instructions

Step 1 - Warm up the milk to a warm temperature (not hot!) in a sauce pan or in the microwave. Stir in the yeast and set aside for 10 minutes. Your yeast should foam.

Step 2 - In a large mixing bowl, combine the sugar, lemon zest and orange zest, and rub with your fingers so the zest releases moisture and the sugar becomes moist and lumpy. Whisk in the flour and salt.

Step 3 - Dig a well in the middle and add the eggs and the milk with yeast. Stir until all the flour is incorporated and you get a very sticky mixture. Add the cubed butter and knead for 10 minutes until all the butter is well incorporated.

Step 4 - Transfer the dough to a large, greased bowl. Cover with a cloth and set aside in a draft-free environment for 2-3 hours, until the dough has doubled in size.

Line a large baking sheet with parchment paper.

Step 5 - When the dough has doubled in size, punch it in the middle to deflate it. Transfer the dough onto a floured working surface and shape into a ball. Transfer the dough ball onto the parchment paper-lined baking sheet. Poke a whole in the middle of the ball with your index finger, and enlarge the hole to form a crown. Do not hesitate to form a large hole (about 4 inches in width) in the middle as its size will decrease when the crown bakes.

Step 6 - If you have a trinket, stick in somewhere underneath the crown.

Cover the crown with a cloth and let rise for 1 more hour.

Pre-heat your oven to 350°F (180°C).

Step 7 - After the one-hour mark, whisk the egg yolk with the milk and brush it all over the crown. Sprinkle evenly with pearl sugar.

Bake the brioche for 30 minutes until it looks puffy and golden.

Step 8 - Take out of the oven and immediately brush marmalade over top to give it a nice shine. When the brioche has completely cooled down, decorate it with citrus peels and candied cherries.

 

The post King’s Brioche (La Brioche des Rois) appeared first on Pardon Your French.

Just like its British and American counterparts, the French-Style Fruit Cake, known as “Cake aux Fruits Confits,” is immensely popular in France, in particular during the Holiday season. This should perhaps come as no surprise, as France is the world’s largest producer of candied fruit – which are required for this recipe.

The South of France is especially renowned for making candied fruit, with the city of Apt, in Provence, being known as the world capital of candied fruit. Candied fruits and “cake aux fruits confits” are available at virtually any grocery store in France and is incredibly popular on market stands come Christmas season.

So, what is a French-Style Fruit Cake exactly?

I know fruit cakes in general can be somewhat polarizing, due to their dense texture and intense flavor. Some people love the sweet taste and rich “chewy” texture, while others may find it too heavy or overwhelming. And if you are the latter, the French-style fruit cake just might be for you!

In comparison with the British or American versions, the French Fruit Cake is far less sweet and boozy.

Its crumb is a bit denser than a classic cake, yet it is far lighter and less sweet that the typical Fruit cake you may know. I would say the taste and texture is halfway between a cake and a bread. It lets the texture and taste of the fruits to shine more, which complement nicely with the tender chunks of marzipan to boot.

Likewise, the French fruit cake is far less boozy than the typical British or American fruit cake. Raisins and candied are soaked in a splash of rum before getting incorporated in the batter, but I assure you the alcohol taste is very subtle.

The French fruit cake isn’t typically flavored with spices. It allows the flavor of the candied fruits to shine. Lastly, a French fruit cake isn’t meant to be aged, soaked in alcohol, nor glazed.

Ingredients you’ll need for this French-style Fruit Cake

A French-style Fruit Cake is a light and delicious snack cake to serve over the Holidays with some tea, hot chocolate, or mulled wine. I really think this is a great recipe for anyone overwhelmed by dense and intensely flavored fruit cakes.

Here is the list of ingredients you need to make it.

1. Mixed candied fruits. You can grab a box of pre-made candied fruit mix (usually labeled as “for baking”) which is easy to find. Or you can make your own mix if you prefer, by chopping different candied fruits of your liking – cherry, orange peel, lemon peel, pineapple, melon, etc. Adding a small amount of candied ginger is very nice too.
2. Mixed raisins. You can opt for dark or golden raisins, or a mix of the two.
3. Rum. You can use regular, dark, or spiced rum to soak the candied fruits and raisins overnight – although I do prefer using dark rum for this recipe. The final rum taste in the cake is subtle, it does not need to be a fancy rum.
4. Butter. Choose unsalted butter. It must be at room temperature, so you can easily mix it with the sugar. So, I recommend you take the butter out of the fridge at least 1-2 hours prior.
5. Sugar. White sugar works best.
6. Vanilla extract. A little splash of vanilla extract amplifies the flavors.
7. Eggs. Choose 3 large eggs, which must be at room temperature. So just as with the butter, I recommend you take them out of the fridge at least 1 hour prior.
8. Flour, baking powder and salt. All-purpose flour.
9. Sliced almonds. Blanched or unblanched shaved almonds add a lovely subtle crunch.
10. Marzipan. This is my favorite ingredient in this recipe and perhaps why I love this fruit cake so much! Little chunks of tender marzipan yield a nice chew and delicious almond taste. White or yellow marzipan works well for this recipe. Dice it in small pea-size cubes before folding it into the batter, right before baking.

Frequently Asked Questions

How long will this fruit cake last?

A French-style fruit cake isn’t supposed to be aged like British Fruit Cakes, nor it is cloaked under syrup to help keep it longer.

This cake keeps well wrapped for up to 1 week. It can keep for up to 3 months in the freezer (in an airtight container or freezer bag). Make sure the cake is completely cooled before freezing it. Thaw it in the refrigerator or at room temperature.

Can I make this fruitcake without alcohol?

While the flavor of this fruit cake may vary slightly, yes you can make it without alcohol. Instead of rum, you can soak the candied fruits in orange juice or apple juice.

Can I omit the Marzipan?

Yes, you can omit it if you don’t like Marzipan – although do note it will alter the taste and texture of the cake. You can replace the marzipan cubes with chopped nuts (walnuts or pecans) or even bittersweet chocolate chips.

Audrey’s tips:

• The candied fruits and raisins need to soak overnight in rum, so make sure to plan ahead. 
• This recipes workds perfectly in a 8.5-9in x 4.5in loaf pan. 

I hope you’ll love this French-Style Fruit Cake recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French cake recipes to try:

• Queen of Sheba Chocolate Cake (Reine de Saba)
• Lemon Olive Oil Cake
• Classic French Apple Cake 
• Chestnut Cream Cake (Gateau Ardechois)
• French Walnut Coffee Cake (Gateau Grenoblois)
• Classic French Spiced Bread (Pain d’Epices)
• Dark Chocolate Olive Oil Cake

French-Style Fruit Cake

Print Recipe

Serves: 12 Prep Time: 25 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 12 voted )

Ingredients

1 cup (150g) mixed candied fruits, chopped.
2/3 cup (100g) mixed raisins (dark and golden)
2 tbsp (30ml) rum (light, dark or spiced)
1/2 cup (125g) unsalted butter, at room temperature.
3/4 cup (150g) sugar
½ tsp vanilla extract
3 large eggs, at room temperature
2 cups (250g) all-purpose flour
1 tsp baking powder
¼ tsp salt
1/2 cup (about 50g) sliced almonds, blanched or unblanched
3.5 ounces (100g) marzipan, cut in small cubes

Instructions

Step 1 - The day before: In a small bowl, stir together the dried fruits, raisins, and rum. Cover and let soak overnight in the fridge.

Step 2 - The next day, whisk together the room-temperature butter with sugar until frothy. Whisk in the vanilla extract and the eggs.

Step 3 - Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease a loaf pan with butter, sprinkle the inside with flour and set aside.

Step 4 - In a separate bowl, stir together the flour, baking powder and salt. Add to the wet ingredients and stir until just incorporated. Add the shaved almonds, marzipan cubes and rum-soaked dried fruits, and stir until just incorporated.

Transfer the batter to the pan and bake for 45 minutes, until golden and a knife inserted in the center comes out clean. Transfer the cake to a cooling rack.

The post French-Style Fruit Cake (Cake Aux Fruits Confits) appeared first on Pardon Your French.