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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...
