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Post by Happygoin on Jan 9, 2008 7:35:20 GMT -5
...and if you add a bit of sugar, it becomes pate sucre (for more of a sugar cookie kind of crust) And btw, making puff pastry is not difficult at all...it's just time consuming...more than most modern people want to devote. Until a few years ago, in America, Pepperidge Farm was the only brand of puff pastry you could get in any store. But it's made with shortening , which defeats the purpose of puff pastry, which should have a rich, buttery taste. Now, Whole Foods sells a wonderful frozen puff paste that's made with all butter.
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Post by Truffaut on Jan 9, 2008 9:28:47 GMT -5
And if you have more sugar and butter with less liquid, it's a pâte sablée. It's pressed firmly into the pan instead of being rolled out. This is much more like a shortbread than a pie crust. It's particularly good with things like lemon tarts.
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Post by Truffaut on Jan 9, 2008 9:30:47 GMT -5
Just this week (of course) there was an article in Le Figaro about how to choose the perfect galette des rois. Two of the chefs discussed the pros and cons of using a pure almond/sugar/butter filling or of "lightening" the almond mixture with crème pâtissière.
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Post by annettecinca on Jan 9, 2008 10:53:43 GMT -5
Yes Gitte, just pie crust dough! No fancy terms here. I like the way adding more heavenly richness to a dessert is referred to as "lightening" ;D So what was the consensus, with our without the pastry creme? I might have to make another one today to compare Thanks, Shoes...you're making me blush! It really was easy.
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Post by sistereurope on Jan 9, 2008 11:17:10 GMT -5
Annette...I think that your house should be designated the Our Paris Forum "test kitchen" ;D
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Post by Happygoin on Jan 9, 2008 11:51:47 GMT -5
Oh I love that idea! Maybe your kitchen could become as famous as Julia's did
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Post by Shoesy on Jan 9, 2008 13:08:37 GMT -5
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Post by annettecinca on Jan 9, 2008 14:34:31 GMT -5
LOL, you guys are too much!
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Post by anneparis on Jan 10, 2008 6:42:41 GMT -5
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Post by geordy on Jan 10, 2008 9:51:03 GMT -5
Thanks for that info Anne, I was wondering why Luc was under the table? As a child....
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Post by luckyluc on Jan 10, 2008 10:04:17 GMT -5
These days it is my great nephew, Charles-Victor who enjoyed that role, I do not fit that well under the table anymore!!!
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Post by sistereurope on Jan 10, 2008 10:14:51 GMT -5
Another example of what the Rolling Stones said:
"What a drag it is getting old..." ;D
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Post by annettecinca on Jan 10, 2008 10:40:42 GMT -5
Thanks for reminding us of your recipe, Anne! I'd seen it on your website before, but I frequently lose track of all the yummy things I want to try. It will be fun to try the powdered sugar on top, and the flavorings added to the filling next time. Yours looks so pretty! I think Anne's place should be designated our official test kitchen!
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muffya
Junior Member
Posts: 84
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Post by muffya on Jan 10, 2008 13:07:54 GMT -5
My kids are having gallette today in their french class after school. My son has already figured out the odds of getting the feve. He has a collection he has won over the past few years. Our local french baker uses the gallettes as a fund raiser for our local Alliance Francaise group. So, I'm hard pressed to try to make on myself since I feel I should support our club! (nice excuse at least!)
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Post by framboiseetrose on Jan 10, 2008 13:23:38 GMT -5
Anne, Thank you for the recipe. It would be great to experiment with new flavors. Don't want to have the family get bored with me! I always crimp my edges with fork tines but folding it the way you did makes a prettier look. Also I will try with the almond powder, mine comes out a little rougher. Merci encore! -framboise
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