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Happy New Year !
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My photo : café sur une terrasse, 1 janvier 2009, Aix en Provence .
How nice to go straight from a holiday into the weekend..!
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.We're all so exhausted after all the travelling and
Christmas/Birthday/New Year festivities,
today has been spent mostly unpacking and generally settling back home
How nice to go straight from a holiday into the weekend..!
.
.We're all so exhausted after all the travelling and
Christmas/Birthday/New Year festivities,
today has been spent mostly unpacking and generally settling back home
at a slow pace... plus
baking and then indulging in the Galette des Roi,
accompanied, of course, by a glass of the very best champagne..!
accompanied, of course, by a glass of the very best champagne..!
J'aime beaucoup cette célébration synonyme de partage et de convivialité...
La Galette des Rois
this extremely popular French tradition that takes place in January
every year...
Recipe:
(Serves 8)
Recipe:
(Serves 8)
1 1/4 lb puff pastry
2 eggs
7 oz almond paste
2 eggs
7 oz almond paste
Preheat the oven to 400°F .
Line a baking with baking parchment.
Roll each sheet of pastry into a circle about 12 inches across.
Place one circle on the prepared pan.
Mix the egg with the almond paste until smooth
and spread the mixture evenly on the prepared circle of pastry,
leaving a border 1 1/2 inches wide all around.
If you have a small china figurine, insert it into the almond mixture
(you may also use a dried hardened bean as the fève).
Place the second circle of pastry on top and press it down tightly
around the rim.
Line a baking with baking parchment.
Roll each sheet of pastry into a circle about 12 inches across.
Place one circle on the prepared pan.
Mix the egg with the almond paste until smooth
and spread the mixture evenly on the prepared circle of pastry,
leaving a border 1 1/2 inches wide all around.
If you have a small china figurine, insert it into the almond mixture
(you may also use a dried hardened bean as the fève).
Place the second circle of pastry on top and press it down tightly
around the rim.
Beat the remaining egg lightly and brush it on the top of the cake.
With a long-bladed knife, press lightly but firmly
through the egg glaze marking a crisscross pattern.
Bake for 20–25 minutes until golden and puffed.
Do not open the oven for at least 15 minutes,
through the egg glaze marking a crisscross pattern.
Bake for 20–25 minutes until golden and puffed.
Do not open the oven for at least 15 minutes,
as the pastry may collapse.
Best served slightly warm
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Best served slightly warm
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BON APPETIT !
So, after all the indulging and great quality time spent with family and friends
here and there,
my routine should be returning to normal next week
(whatever that means..!?!)
- I'll be dealing with my Birthday giveaway asap, posting regularly
catching up with all your wonderful blogs...
9 commentaires:
Ha, ha!
The first part of the Three Wise Women tale was spot on...the second, a little extreme. Funny though.
I think I will try to make this next weekend! Looks yummy.
I bake over the weekends and then take to work on Monday for everyone. and this looks really easy and really good.
buon capodanno! happy new years! très belle année à vous! et joyeux anniversaire avec un petit peu de retard!
The recipe sounds delicious, I will attempt to bake this weekend
Mmmmm Galette, we do that here too. On the 6th. OH! That's today... Hope I can find one still after work.
happy new year to you! i like so much this tradition of 'la galette de roi.'
i haven't heard the joke about the 3 wise women. it's a good one.
it reminds me of the one...
2 men friends meet and they curse one another out 'you *&^% guy. where the %$# have you been? call me sometime.' they leave and the guys say about one another 'what a great guy!'
2 women friends meet and say, hey girl, i missed you, you look great, hope all is well... take care sweetie.'
when the ladies part, they say about one another 'what a b*^tch.'
i know, i do hope we are not like this. though i must admit i do like that we tend to take care of people and situations, this is a sweet thing about us.
I'm so happy to have your recipe for Galette des Rois. My husband is from New Orleans and they serve "King Cake" around Mardi Gras time. They also insert a plastic baby -- you can purchase them in all flesh colors -- in the cake. The person who gets the piece of cake with the baby brings the champagne to the next gathering.
Happy New Year to you! This sounds delicious.
Happy New Year 2009. The galette looks so nice. I love the taste and smell of ground almonds. A tasty tradition I must say, and a welcome change from mince pies! x
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