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Post by framboiseetrose on Jan 8, 2008 12:49:28 GMT -5
Anyone beside our French friends tackled to make and eat this wonderful goodie? I made one for Sunday which the family enjoyed. I got the feve (a camel I've saved from the last time I had one in Paris) and got to wear the crown all afternoon! ;D It turned out very well. I took a picture but I have to wait for my daughter-in-law to get it in the computer for me. I am such a failure in dealing with these high-tech stuff!
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Post by Happygoin on Jan 8, 2008 13:10:13 GMT -5
I saw many of them in the windows at Paris patisseries. I have a recipe, but...oh the calories! And right on the heels of that buche de noel!!
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Post by phread on Jan 8, 2008 13:25:07 GMT -5
And just before Valentine's Day chocolates!!! Never made one, but this year I got the feve from the Bon Marche and it is a cute porcelain pendant one can wear. last year Poilane had a ring that I wear, so now I have a set!
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Post by luckyluc on Jan 8, 2008 13:50:44 GMT -5
For l Epiphanie we always have la galette des rois. Since I am the youngest of the family I was the one hidding under the dining room table showing mother were to cut the pieces. I still celebrated it today, it is the closure of the holidays season and it bring bags of nice memories.
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Post by geordy on Jan 8, 2008 13:57:58 GMT -5
I bought a pan years ago(ceramic and I chipped it the first time I used it! It came with a little porcelin baby too) But the recipe that came with it is not like a Galette but not like the New Orleans variety that they make for Fat Tuesday either? Almost more like a pound cake with dried fruit and soaked in booze of some sort? We bought slices at a bakery..one pistachio/cherry and one Almond. I brought back half of the Almond one and was lucky I did not break a tooth when I had it for breakfast last Friday! Forgot about the charms! It was a little basket of eggs!
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Post by Happygoin on Jan 8, 2008 14:23:47 GMT -5
I've only heard of the almond. I never knew they came in flavors...pistachio/cherry huh?...Mmmm. Does anyone know, is the almond filling like a pithivilier filling?
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Post by Happygoin on Jan 8, 2008 14:58:51 GMT -5
LOL, Gitte...no sore toes here. Pithiviliers are rounds of puff pastry, about 6" across. You put an almond filling in them and top them with another round of puff pastry and bake them. I'm just wondering if the galette de roi filling is similar since I've never tasted them. Sore toes... ...you're so silly!
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Post by Jody on Jan 8, 2008 15:06:05 GMT -5
Gitte asks and so receives
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Post by geordy on Jan 8, 2008 15:20:42 GMT -5
It is not as sweet as marzipan, at least the ones I've had, and a wetter consistency. And some are now made in different flavors.
One chain I think Brioche D'Ore , had about 5 different kinds! And of course you get a cardboard gold crown!
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Post by framboiseetrose on Jan 8, 2008 15:36:15 GMT -5
Dear friends.
Am sorry I had to go to a meeting but here's my recipe. Thank you, Luc, for giving me the correct name (I just couldn't remember it and I wanted to post before my old brain can function). Thank you, Demarais, for posting the picture. My gallette has the same color but not as artfully decoreated as that one! Gitte, pithiviers are a specialty in the Tourain region and they are indeed delicious -- even though they sound like they came out of sore toes LOL.
La Gallete des Rois
¾ cup blanched almonds Scant ¼ cup all-purpose flour A pinch of fleur de sel de Guerande 1 cube (4 oz.) unsalted butter at room temperature ¾ cup confectioner’s sugar 1 egg, beaten
1 pkg (17oz.) puff pastry sheets
1. Make the filling. Combine the almonds, flour and fleur de sel in food processor. As Nigella Lawson would say, blitz it until the looks like a finely course meal. Cream the butter and sugar until light and fluffy. Add the almond mixture and beat until well combined. Beat in beaten egg. Set aside.
2. Roll out the first sheet on a lightly floured board. Cut into desired-size round. Roll out second sheet and cut into a slightly larger round than the first one.
3.Put the fisrt sheet on a baking pan lined with parchment paper. Spread the filling on the first sheet, leave about an inch around the border. Don’t forget to tuck your porcelain feve in the filling. Brush the border with an egg wash. Top with the second sheet. Crimp the edges (I use the tines of a fork to seal). With a sharp knife, make a design on the top (I use curve lines or a simple rosette) but don’t cut through the pastry. Brush with more egg wash (this makes a nice brown appearance to the gallette. Let chill in the fridge for about 20-30 minutes while preheating the oven to 350 degrees F.
4. Bake in the pre-heated oven for about 40-45 minutes or until golden brown and puffy. Let cool and serve. The person who gets the feve is King for the day.
Enjoy!
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Post by annettecinca on Jan 8, 2008 16:00:56 GMT -5
To heck with my diet... I have all these ingredients! The puff pastry is thawing on the counter as we speak! ;D Thanks for the recipe, Framboise! Framboise, the fleur de sel de Guerande that I just bought at the Marché Avenue du Président Wilson has garlic and parsley in it! Guess I won't be using that! I assumed that's what the "guerande" part meant--garlic and parsley! Oops!
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Post by annettecinca on Jan 8, 2008 16:03:44 GMT -5
Gitte, a feve is the tiny "prize" that's baked into the cake. Whomever receives it in their slice gets to be king for the day, as others have mentioned. Hmmm....what shall I use as my feve?
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Post by framboiseetrose on Jan 8, 2008 16:15:41 GMT -5
Gitte - ha, ha... I had to let it cool ( and yes, it is great with ice cream or a dollop of whipped cream) because we have to eat our lunch first and there's that yummy cheese (Afredelice de Berthault), a milder cousin to Epoisse that has been brushed with Chablis. Are you hungry yet?
Annette - hope your gallette turns out great! The chilling before baking makes the cake rise higher just in case you're wondering.
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Post by GitteK on Jan 8, 2008 16:27:12 GMT -5
www.alimentation-france.com/alimentation/histoire/gateau-rois.htmlFor those of you who are interested in history and the origin of this cake: fr.wikipedia.org/wiki/Galette_des_Roisfr.wikipedia.org/wiki/Galette_des_Rois#Historiquefr.wikipedia.org/wiki/%C3%89piphanieen.wikipedia.org/wiki/Epiphany_%28feast%29 (same, only in English, see under Local Customs at the end of the article) >>>In France, on Epiphany people eat the gâteau des Rois in Provence or the galette des Rois in the northern half of France and Belgium. This is a kind of king cake, with a trinket or a bean hidden inside. The person who gets the piece of cake with the trinket becomes king for a year<<<The roi=king name refers to the 3 Wise Men who found the baby Jesus. Hence the custom with winning a gold cardboard crown. In DK the 6th of January is called the "Day of the Three Holy Kings", and it is celebrated traditionally by putting 3 candles in the window, symbolizing the 3 Kings. No cake tradition. Not many people up here celebrate the day, however, as the Danes are not a very religious people. Christmas isn't over (according to the church-calendar) before the 6th of Jan. That's also why you call it "The 12 Holy days of Christmas". The "fève" was originally a bean like these:
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Post by framboiseetrose on Jan 8, 2008 18:54:34 GMT -5
Gitte,
I'll never entice you with cheeses but a fine wine should work. Thank you for getting the links for the background and history of the gallette. I'm so used to the different porcelain feve that even I never even thought of the origin.
You are so full of knowledge and we learn so much from you. I exalt you.
-framboise
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Post by Shoesy on Jan 8, 2008 23:09:42 GMT -5
Hmmm.......I've heard of fava beans. I guess that comes from the same root as the word "feve". Anyway, that cake looks splendid, and it must be fun to eat something that delicious, knowing that you might be the lucky one to find the prize inside.
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Post by Laura NY (aoi33) on Jan 8, 2008 23:17:43 GMT -5
Annette, I hope your gallette is spectacular - without the parsley and garlic, of course. Guerande is the place in Brittany where the finest sea salt in the world is harvested. Here is David Lebovitz's blog about it: www.davidlebovitz.com/archives/2006/09/fleur_de_sel_de_1.html - 80k Let us know how it comes out!
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Post by annettecinca on Jan 9, 2008 0:32:00 GMT -5
Thanks for the link, aoi! I have read his blog before, but missed that article. Now I will more fully appreciate my fleur de sel de Guerande.
The gateau turned out great! Very yummy. Hope more of you are going to try it--went together very simply.
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Post by Shoesy on Jan 9, 2008 0:59:56 GMT -5
Leave it to Annette to succeed in making this royal delight!
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Post by Jody on Jan 9, 2008 4:45:17 GMT -5
Most people in the US would call it pie dough, in Franch , pate brisee. I have heard some Southerners call it short crust.
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