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, professional 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.)
Galette des Rois Recipe
Preparation Time : 30 minutes
Cooking Time : 30 minutes
150g softened butter
150g ground almonds
150g caster sugar
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 paper crown
- 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.
- 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.)
- 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.
- 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.
- 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.
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.
You can find my recipe (including detailed step-by-step instructions) for Pistachio and Griotte Cherry Galette des Rois and many more galette des rois variations in my new recipe book, Teatime in Paris!