Pumpkin Spice Macarons & Roasted Red Kuri Squash Filling

I’m back! And to make up for it I’m presenting you with these pumpkin spice macarons!

Ouf! It has been a real marathon so it’s good to be back finally on le blog. These past few months have been quite challenging. Juggling the stress of house renovations, a new bricolage world of riveting French DIY vocabulary has blossomed and I’ve even dabbled in some interior design; the other day I realised it has left its mark when I found myself glancing at the paint and tile colours in a few Parisian pâtisseries. But that’s not why I’m here.

The most exciting project has been preparing the NEW BOOK: writing, recipe testing and taking hundreds of photos … all around teatime (hint, hint). I can’t wait to share its progress with you very soon but as it’s now going through edits and design with Waverley Books, I finally have an excuse to take a tea break and make some pumpkin spice macarons, strictly for le blog and perfect for Autumn!

Pumpkin spice Parisian macarons

I’ve never really understood why the French don’t seem to be that much into pumpkin. Last week at the market in Saint-Germain-en-Laye, I even had a lovely French seller – complete with chic body warmer, hair tied back with scarf – ask me (yes, I kept pinching myself it was unreal) how to cook mini pumpkins (Jack-be-littles) rather than show them off as decorative items for Autumn.

Pumpkin Purée and Pumpkin Spice

For a start, for sweet recipes, there isn’t any pumpkin purée in the shops, an ingredient that appears to be familiar with most of my blogger friends at this time of year.  When I looked up some macaron recipes, there wasn’t even any pumpkin in them – instead simply ‘pumpkin pie spice’, another ingredient that’s difficult to find here.  So there was only one thing for it: to make my own pumpkin purée and find a quick spicy alternative.

potimarron or red kuru squash spiced macarons

Potimarron Pumpkins

I set out to grab a giant quarter slice of pumpkin, as they’re normally sold here. With Hallowe’en gradually becoming more popular here with youngsters, giant Jack-o’-lanterns are also more available than before, ready to carve for this Friday’s spooky date.  This year, pumpkins seem to be overshadowed by the smaller potimarron, The Autumn foodie fashion item in the French supermarkets and at our local farmers’ markets just outside Paris.  They’re everywhere!

What’s Potimarron in English? Apparently it’s Red Kuri, Japanese Squash or Orange Hokkaido.  It’s darker than pumpkin without the ridges and has a more intense, even chestnut-like texture and flavour (as the French name implies: marron, meaning chestnut).  What I love about it is, unlike pumpkin, you can even eat the skin!

pumpkin spiced Japanese squash macarons

I remembered a post by David Lebovitz about how to roast potimarron or red kuri squash: he dribbled olive oil over the slices, added herbs and roasted in the oven for 20-30 minutes at 200°C.  I tried this method using potimarron in my favourite pumpkin, leek and ginger soup and it really is delicious.

Inspiration knocked for these pumpkin spice macarons when David mentioned that the Red Kuri squash slices could also be roasted with brown sugar and cinnamon. Instead I used pain d’épices or gingerbread spice, perhaps the French’s closest quick answer to pumpkin pie spice (cinnamon, nutmeg, ginger & all-spice powder).  And in case some of you have hands up in horror, wondering why there are no Hallowe’en decorations on these macarons – I’m ridiculously scared of spiders and anything in the least bit squirmish; perhaps I grew up with too many Scottish ghost stories!

roasted red kuri or Japanese squash

Roast me in the oven for nearly 30 mins, covered in brown sugar, pumpkin spice and top with foil

Macaron Fruit Fillings – A Tip!

One word about using fruit purées for macaron fillings: it can make macarons become rather soggy.  One tip is to add ground almonds (almond flour) to soak up the juices which I’ve done here.  The good news with this recipe is that for impatient macaronivores, you can eat this macaron after only 6 hours in the fridge and finish them the next day.  Any longer and they will turn slightly soggy – but the taste is divine and full of healthy, spicy squash! I wouldn’t recommend keeping the pumpkin spice macarons any longer than 2 days or even freezing them as you would for all the macaron recipes in my book.  If you prefer to keep them longer like in the book, use equal quantities of purée, melted white chocolate and whipping cream.

Colouring the meringue for making pumpkin macaron shells

Instructions on how to make the macaron shells are given step-by-step in  Mad About Macarons!  Just add a dash of powdered colouring (I use a pinch of red and yellow) and a teaspoon of pumpkin spice or pain d’épices to the meringue.

pumpkin spice macaron filling with red kuri squash

Top me off with a macaron shell and I’m yours!


Pumpkin Spice Macarons:
Filling with Roasted Red Kuri

This recipe is ideal for serving later in the day.  Just chill in the fridge for 6 hours.  Best eaten within a couple of days. The basic French recipe for macaron shells are well explained in Mad About Macarons! using 150g egg whites for about 40 macarons.

Preparation time: 20 minutes
Cooking time: max 35 minutes
Chilling time: min 1 hour

For roasting:

1/2 red kuri squash or Potimarron
2 tbsps brown sugar
3 tsps pumpkin spice or pain d’épices

Cream:

2g sheet of gelatine
2 egg yolks
50g brown sugar
50g whipping cream
100g roasted red kuri purée (half of one red kuri)
2 tsps pumpkin spice or pain d’épices
2 tbsps ground almonds (almond flour)
100g chilled mascarpone

1.  Preheat the oven to 180°C/160°C fan.  Cut the kuri squash in 2 and, using only half of it, scoop out the seeds.  Cut into slices and place on a non-stick baking sheet, sprinkling with the brown sugar and spice.  Cover with aluminium foil and roast in the oven for about 20-30 minutes, depending on the size of the slices.  When ready, set aside to cool then purée using a mixer or by hand with a masher.  Weigh out 100g of purée.

2.  For the cream, soak the gelatine in cold water for about 15 minutes.  In a bowl, hand-whisk the yolks and sugar until creamy.  Heat the cream in a saucepan until nearly boiling, then whisk into the yolk mixture then transfer back to the pan over a medium heat, whisking constantly until the sauce thickens (rather like a pastry cream).

3.  Take off the heat, add the gelatine (squeeze of excess water) to the warm cream, whisking until melted then add the purée, ground almonds and spice.  Set aside to cool then chill for about an hour.

4.  Hand-whisk in the mascarpone then transfer the cream to a piping bag with a 1cm plain tip.  Pipe onto half of the shells then assemble with the remaining macaron shell tops and chill in the fridge.

pumpkin spice macarons potimarron red kuri squash

Are you planning to make spooky macarons for Hallowe’en?

Why not share your pumpkin spice macaron – or Hallowe’en inspired macarons with us?  Just email your photos as soon as you can to Jill@MadAboutMacarons(dot).com and I’ll post a special Hallowe’en Macaron Round-up, citing you on le blog.

Happy macaron-making!

Strawberry Tart with Pistachio Pastry Cream

Ouf! Over the years, I’ve come to use this word just as the French use so often. It’s more than Oh-là-la; it’s just, well, ‘ouf’! It speaks for itself with an enormously liberating sigh of relief. ‘Cest ouf’ as well: meaning it’s fou (verlan speak which is back to front for ‘fou’, meaning crazy). We are, indeed, nearly there at the end of a crazy, mad term; finishing end-of-year school activities, exams, concerts and – last but not least -parties!

Last weekend we covered ourselves in flour with a make your own pasta early birthday party for Lucie and this weekend my eldest daughter, Julie, enjoyed a sugar candy bonbon rush with her class as they danced the night away. Oh, to be 13 again. They’re no longer referred to as parties, though: instead it’s a boum. Another Ouf! It gave me an excuse to clean out the garage, too. How much stuff can we accumulate over the years?

Meanwhile, as the weather has been less than summery in Paris lately (read: winter has been joining summer this year), at least the strawberries (Mara des Bois, Plougastel, Gariguettes, etc.) have given us some happy colours and cheered us up no end with their sweet, candy-like flavours. We’ve been simply eating them with morning cereal and with tons of ice cream, such as wasabi, pistachio and vanilla ice cream, but recently I can’t stop making berry tarts. It gives me a great excuse to use up egg yolks by making crème pâtissière.

What I love about pastry cream is that you can alter the flavours to alter classic French desserts. After visiting the Eugène Boudin exhibition at the Jacquemart André Museum, we couldn’t resist a sweet French fancy treat at 4 o’clock in their chic café: mine was a Fraisier à la pistache. Bingo with such blissful inspiration! Pistachios and strawberries are heaven together, so why not in a tart?

Berry good indeed.

Classic Sweet Pastry

Makes enough for 2 large tarts. I use half and either freeze the rest or save it up to 4 days in the fridge and make tarlets with the rest.

Preparation Time: 10 minutes
Chilling Time: 1 hour 30 minutes
Baking Time: 20 minutes

120g butter, softened
90g sugar
1 large egg
250g plain flour, sifted
good pinch of salt

1      Using a stand mixer, mix the butter and sugar until pale and creamy. Gradually add the other ingredients until the dough comes away from the sides of the bowl.

2      Knead into a ball, wrap in cling film and chill in the fridge for at least an hour.

3      Remove from the fridge and leave at room temperature for 30 minutes for ease of use. Preheat the oven to 180°C.

4      Roll out the pastry on a well-floured surface to a 28cm/11 inch circle with 5mm thickness and transfer to a 24cm (9 inch) non-stick tart pan.

5      Press into the mould. Prick the pastry with a fork and top with baking paper (cut to size – I use the same one several baking sessions for convenience) and fill with washed coins, rice or dried beans to blind bake the pastry.

6      Bake for 20 minutes then remove the baking beans.

7      Leave to cool, remove from the mould and set aside.

Pistachio Pastry Cream (egg yolk recipe)

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cooling Time: 30 minutes 

500ml whole milk
1 vanilla pod (or bean)
4 egg yolks
80g sugar
1 tbsp pistachio paste*
50g cornflour
20g single cream
3 drops of almond extract

(* if you don’t have pistachio paste, whizz 100g unsalted pistachios in a grinder. Mix together with 25g ground almonds, 50g sugar, 2 drops of almond essence and a tbsp water)

fresh strawberries, cut in half

1. Boil the milk with the vanilla pod and pistachio paste in a saucepan. Remove from the heat and leave to infuse for about 10 minutes. Remove the pod, scrape out the seeds and add to the milk.

2. In a mixing bowl, whisk the yolks with the sugar and gradually add the cornflour. Whisk until light and creamy. Pour on the hot milk and transfer back to the saucepan, whisking continuously over a medium heat until thickened.

3. Set aside and leave to cool. Place some cling film directly on to the pastry cream, to avoid a film forming on top (you don’t want to whisk this in later, otherwise you’ll end up with a lumpy bumpy cream!) After about 10 minutes, whisk in the almond essence and the cold cream. Cover with the film again and chill in the fridge.

4. Cut the strawberries in half. Fill the pastry base with the pastry cream then place the strawberries on top.

Don’t forget that there are plenty more recipes to use up your egg yolks
on the bonus recipe index.

Bon appétit!

Rose, Raspberry and Lychee Eclairs

Did I ever tell you how much I actually enjoy visiting my dentist?

It’s not just that he’s in the oh-so-chic 16th arrondissement with shops for the ladies, but I can’t help feeling cool knowing that I share the same dentist’s chair as the French TV celebrity chef, Cyril Lignac.

In the waiting room, there was this cloth stapled to the other part of the room. Own up: would you dare to peek and see what was behind it? Is it Cyril’s own private waiting room? Or perhaps it’s a storeroom for the extra giant drills…

Leaving the surgery, tongue sliding over shiny, polished teeth, thoughts of gleaming porcelaine teacups come to mind with sweet accompanying French treats for goûter at quatre heures. This sweet temptress is tapping at my head, ‘Go on, a bit of sugar won’t do any harm after the spring clean, will it?’

Passing this tea salon, Thé Cool (thanks to my girls who noticed this play on words for ‘Tu es cool’), L’Eclair de Génie has just opened its doors in the Passy Plaza. The genius of Christophe Adam’s Eclairs is set out neatly in flashy, colourful rows. Each small éclair is as pretty as the next. He even transfers Michelangelo’s Creation of Adam to his white chocolate topping; also highly appropriate, since the word éclair means ‘a flash’ in French.

Genius, too, at €5.50 each. I promise my girls that we’ll come back after our shopping for friends’ birthday presents but somehow, we run out of time and speed off to the party. ‘Mum, les éclairs?’

A promise is a promise but no turning back. They have to be homemade. So, en route to the party, I feel a flash of Adam’s inspiration as I’m driving back to the suburbs. Suddenly, another flash of Pierre Hermé’s Ispahan macaron (rose, raspberry and lychee) comes to mind and there we have it: a rose éclair, Ispahan style! They’re not quite as fancy as the ones we saw in Paris but I can tell you, they disappeared in an oh-là-la flash and we enjoyed them last weekend for French Mother’s Day. You could say they’re cheaper by the dozen!

Rose, Raspberry & Lychee Eclairs Recipe (Ispahan-style)

Makes 12

CHOUX DOUGH

Preparation Time: 15 minutes
Cooking Time: 35 minutes

Follow the recipe for choux buns then using a piping bag with a serrated tip (about 10mm), pipe out long éclairs on baking trays covered in greaseproof/baking paper (or Silpat mat) Leave a good space between each mound, as they will spread out during baking. No need to glaze. Bake in the oven at 180°C for 25 minutes. Leave to cool on a wire rack then cut the tops off horizontally.

ROSE PASTRY CREAM (Crème Pâtissière)

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Chilling Time: 1 hour

500ml full milk
20 ml rosewater*
4 egg yolks
50g cornflour
80g sugar
pinch of pink powdered colouring (optional)

Fresh raspberries
1/2 tin lychees, drained

200g fondant (ready made)
1 tsp rosewater 
Pink colouring 

* you could use rose syrup but reduce the sugar to 60g

1. Heat the milk with the rosewater in a saucepan.

2. In a mixing bowl, whisk the yolks with the sugar then whisk in the cornflour until light and creamy. Gradually add the warmed rose milk and pink colouring, whisking continuously until thickened.

3. Leave to cool. Place cling film directly on top of the pastry cream to stop a thick layer forming (if you whisk that in, you’ll get lumps!) and chill in the fridge for an hour.

4. Meanwhile, whizz the drained lychees in a blender (even better if you have fresh lychees) and using a spoon (I used a grapefruit spoon, so that it’s easier to aim) fill the raspberries with the lychee purée.

5. Gently melt the fondant in the microwave (or over a pan of boiling water) with the colouring, a teaspoon of water and rosewater. Mix well before it cools and dip the éclair tops into the rose fondant.

6. Pipe the cream into the éclairs adding the lychee-filled raspberries and place on the éclair tops.

For more egg yolk recipes, don’t forget to check out the bonus recipe index!

 

How to Make a French Religieuse or a Scottish Mac Snowman

I have a confession to make. I should have made something more typically Scottish as it’s Burn’s Night this Friday. Patriotism is kicking in as the bagpipes, Stornoway black pudding and haggis are suddenly sorely missed. Don’t ask me to make the latter myself, though. You’re talking to an ex-vegetarian.

With a first mere dusting of snow last week, our lucky Scottish heather was then well and truly tucked in with a thick, snowy blanket this weekend outside Paris. We had more snow than in Scotland!

Lucie was itching to build a snowman and managed to convince her sister that it was still cool to play in the snow by repeating renditions of the Snowman’s ‘I’m Walking in the Air’ on the piano. What’s with the hat? A TGV cap was all we could find.

With a couple of lollies pour les yeux, they reminded me of the sugar eyes I’d bought at the NY Cake supply shop on my trip last summer to NYC.

Am I a Scottish or French snowman woman person with a hat like this?

More macaron madness struck. I’d just made a batch of choux dough to make les Réligieuses: that’s one small choux bun stuck on a larger bun and dribbled with fondant.

Hm. Sugar eyes…  put them together with macarons (I had some left from my freezer ‘bank’) and what have you got?

A Snowman built indoors! OK, so I’m not too old to kid around too, right? He’s a Religieuse Snowman. Hm. In French that doesn’t work since a Religieuse is feminine.

Somehow a Mrs Snow-woman doesn’t sound right, so apologies to my French friends for the Religieuse recipe title – I’d love to hear your ideas for a more fitting title. No surprise why Mrs Snowman looks a bit grumpy: I didn’t wait for the fondant to slightly set before dipping in the choux buns and so she’s dribbling fondant down her cheek. Next time I’ll be more patient.

Does this fondant coat make my bun look big?

Snowman Religieuse Recipe (Choux Buns with Pastry Cream)

Makes 20

CHOUX DOUGH

Preparation Time: 15 minutes
Cooking Time: 35 minutes

Follow the recipe for choux buns. Using a piping bag with a plain tip (about 10mm), pipe out large heaps on baking trays covered in greaseproof/baking paper (or Silpat mat.) Leave a good space between each mound, as they will spread out during baking. No need to glaze. Bake in a 180°C oven for about 20 minutes. Leave to cool on a wire rack. Meanwhile make a second batch of choux buns but pipe out much smaller heaps (as you would for chouquettes) and bake in the oven for only 15 minutes.

VANILLA PASTRY CREAM (Crème Pâtissière)

Preparation Time: 10 minutes
Cooking Time: 20 minutes

500ml full milk
1 vanilla pod (split down the middle)
4 egg yolks
50g cornflour
80g sugar
1/2 tsp vanilla extract

1. Boil the milk with the vanilla pod in a saucepan. Remove from the heat and leave to infuse for about 10 minutes. Remove the pod, scrape out the seeds and add to the milk.

2. In a mixing bowl, whisk the yolks with the sugar and gradually add the cornflour. Whisk until light and creamy. Gradually add the milk and extract, whisking continuously until thickened.

3. Leave to cool, whisking now and again, then transfer to a piping bag with a thin, plain tip (8mm) so that you can pierce the buns without too much leakage!

4. Pipe the cream into the buns by piercing a hole at the bottom of each bun and squeeze in the vanilla cream.

DECORATION

Gently melt the fondant in a bowl (white fondant is available from many speciality baking stores but if you can’t find it just make a classic icing using icing/confectioners sugar and some water.)  Once the fondant starts to cool, dip the buns upside down into the bowl until there’s no excess on the buns. Leave to set on a wire rack but first stick on the eyes (you could use smarties), pierce Mikado sticks for arms and stick on a macaron.

If I’m a snow-woman I’ll eat my hat!

I forgot to take a photo of the vanilla cream inside. It was too good. You’ll just have to make them for yourselves! Here’s another reason why it’s handy to keep some macarons in your freezer. And now you’ve used up 4 egg yolks you have a good supply of whites for your macarons!

Perhaps this is a Scottish post after all: could we call it a MacSnowman?

How to Make Rice Pudding like the French – Riz au lait!

When my Frenchman asked me to make rice pudding years ago, it was a no-brainer. I remembered what my Scottish Granny and Mum had done: rained in some rice into a pint of milk, added sugar, cinnamon, sultanas and nutmeg, dotted it with butter and baked it slowly until a caramelised rice pudding emerged with a film of buttery, bubbled skin.

We ate it warm from the oven as the reassuring aromas of cinnamon wafted around the kitchen. This was comfort food at its best, my Madeleine de Proust; that feeling of drifting back for a fleeting moment, remembering Grandpa supping his rice pudding using an oversized spoon, as Agnes poured him more of the coveted extra cream from the top of the milk around the enormous bowl’s rim.

best baked rice pudding easy recipe

Carmelised rice pudding as Granny used to make in Scotland

Suddenly the bubble burst. “Your rice pudding is so different to my Mum’s. She didn’t have skin on it; I remember vanilla rather than cinnamon, and we didn’t eat it warm like this,” gently prodded my Frenchman. My baked rice pudding wasn’t sexy.

It was time to do some homework. I looked up Granny’s ‘Black Book’, full of her children’s scrawls, splatters and notes for different Scottish sweet recipes ranging from neighbours such as Mrs Patterson to the Jimmy Young Show’s dictations from the radio. Nothing. No rice pudding. As Grandpa ate it just about every third day there was no need for Agnes to write it down.

I did discover that, in the north, the French also bake their rice pudding. In Normandy they make a slow-baked Terrinée, Beurgoule or Teurgoule not unlike this, although they add another half litre of milk and bake at 80°C for 6 hours.

Baked Rice Pudding Recipe: In a buttered gratin dish, rain in 100g short grain rice into 1 litre whole milk, add 80g sugar, a cinnamon stick & 50g sultanas. Dot with 40g butter and top with freshly grated nutmeg. Bake uncovered at 110°C for 2 hours.

baked rice pudding with toasted skin from the oven

How do I look? Am I a skinny rice pudding, then?

It was time to make a different, extra creamy rice pudding or ‘riz au lait’ (reeh-oh-lay.) Bathed in a vanilla milk, showered with freshly grated nutmeg and eaten chilled. Personally, I prefer it at room temperature and can’t resist sneaking a bowl of it before placing the rest in the fridge once it’s cool. Initially inspired by Raymond Blanc’s recipe (well, his Mother’s recipe!) by adding 3 egg yolks at the end of cooking, after a few trials, here’s my riz au lait; tried, tested and approved by my adorable French hubby pampered person.
Just don’t tell his Mum.

Creamy rice pudding with dried fruits and egg yolks

How can you make a rice pudding look sexy when it’s not even skinny?

Creamy Riz au Lait Rice Pudding Recipe

Serves 4

Preparation Time: 10 minutes
Cooking Time: 40 minutes

100g pudding/short-grain rice
500ml whole milk
1 vanilla pod (or cinnamon stick)*
80g chopped dried fruit (sultanas, apricots)
50g (25+25) light brown sugar
2 egg yolks
20g butter (optional)
pinch of finely grated nutmeg

* or use 1 tsp vanilla extract

1. Fill a large saucepan with water. Add the rice and bring to the boil. Once boiling, cook for a couple of minutes then drain the rice in a sieve or colander.

2. Pour the milk (whole, full milk for best creaminess) into the large saucepan.  Split the vanilla pod down the middle,  scrape out the seeds and add to the milk (or add vanilla extract/cinnamon stick) with 25g of the sugar. Rain in the rice and simmer gently for 15 minutes, stirring occasionally to that no skin forms on the milk.

3. Add the chopped fruits. Continue to stir now and again as it heats gently for about another 10 minutes. Check that the rice is cooked but not mushy.

4. In a bowl, whisk together the yolks with the rest of the sugar and grated nutmeg until it’s light and creamy. Add the hot rice (and butter, if using – this just adds a little extra creamy luxury) and mix well. Ensure you take this off the heat so not to overheat and curdle the yolks.

Serve at room temperature or once cool, chill in the fridge.  Grate a little nutmeg on top.

Mini French rice pudding creamy desserts

And a wee ‘riz au lait’ for baby bear

As my baby bear, Lucie, doesn’t like drinking milk, this is a great way for her to fill up on calcium. And as an obsessed macaron maker, macaronivores will love this recipe to use up more yolks!

creamy rice pudding

Speaking of macarons, I’ve been caught making them again in the reflection. Are you a macaron addict, too?

Happy Sweet 2013 from Paris with Galettes des Rois

So we made it to 2013. It wasn’t the end of the world after all, right? I hope you had a wonderful holiday season with family and friends and took the time to chill out, relishing in the festive atmosphere and savouring precious moments.

Just as you thought I was deserting you all, I surprised even myself with such a long computer break – even forgetting my password – and instead became an elf. I ‘desserted‘ the kitchen. Big time.
Although I’m sorry to say I didn’t take many photos. I don’t know how so many wonderful, serious blogger friends do it but as I’m not serious, here are just a few snaps to prove I’ve been testing some sweet recipes for you.

Ice creams, pastries, meringues, macarons (well you expect it here, don’t you?), brioches, éclairs – all accompanied by good friends and bubbles. Now that’s what I call the sweet life. N’est-ce pas: a meringue or am I right? (Scottish pun).

What I love about living here is that the French still have a knack of cheering you up, even as the Christmas decorations come down at Epiphany. Suddenly the Pâtisserie shop windows are decked out in Galettes des rois (King Cake.) Being a cheap-skate (or rather, obsessed home cook), I make mine at home. That way I can greedily add more creamy almond paste filling inside the puff pastry and use fancy trinkets. Being a lazy gourmet, I use store-bought puff pastry (always choose pur beurre, the full butter version, which is better quality than plain puff.)

J’aime la galette…especially with added hazelnut praline

Galette des Rois Recipe

Preparation Time : 30 minutes
Cooking Time : 30 minutes
Serves 6-8

150g softened butter
150g ground almonds
150g caster sugar
2 eggs
1 tbsp cornflour
2 tbsp dark rum (or Amaretto)
*
1 tsp almond extract

2 puff pastry circles (ready-made, pure butter)
1 egg yolk

1 fève or trinket
1 crown (i.e. paper; don’t go sneeking into the Tower of London, ok?)

  1. Preheat the oven to 180°C (gas 4). For the almond cream, cream the butter with the sugar in a large bowl then gradually add all the other ingredients and mix together well to form a smooth cream.
  2. Place the first pastry circle on a baking sheet covered with baking parchment. Spread the almond mix evenly on top, leaving a space of 2-3 cm as a border and wash this border with egg yolk. Insert the porcelaine trinket well into the almond cream (if you’re not sure of the quality of the trinket, I suggest you add it at the end by pushing it up into the bottom of the pastry.)
  3. Place the second puff pastry circle on top and seal the outside edges, ensuring there are no air bubbles. Brush the top of the pastry with the rest of the egg yolk. 
  4. Chill in the fridge for about 30 minutes (optional but helps the decor about to be done stay intact). Make indents on the border and then criss-cross patterns using the blunt end of a knife. Pierce 4 or 5 little holes in the pastry, so that air can escape.
  5. Bake in the oven for about 30 minutes.

Serve warm with Cider.

* For those that don’t want to add alcohol, you could replace the rum or Amaretto with milk and a dash of orange flower water.

Some fancy porcelaine galette trinkets from St Germain-en-Laye

As usual in our house, Lucie – being the youngest – traditionally sits under the table and chooses who gets each slice, so there’s no favouritism in dishing out the prized portion with the fève/trinket to become crowned King or Queen. Just as well for tradition: at least I can be rest assured there’s no longer need to crouch and creek the knees below – even amongst the adult table; I married a Toy Boy. Ha! Say no more.

Well yes. There is more; much more in store for you this year on le blog. I just need to put it all together, remember the blooming passwords and get that brain gack in bear!

Happy New Year to you all and wishing you the best of health and happiness, my friends.


 Update

You can find my recipe for Pistachio and Griotte Cherry Galette des Rois in my new recipe book, Teatime in Paris!