January 7th, 2011

Galette des Rois 2011

Coco&Me - Galette des Rois 2011 homemade puff pastry - Coco & Me - www.cocoandme.com

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Hello! How’s the first week of the year panning out?

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Mine? Well, it’s been pretty relaxing & I generally have more time for myself as I’m not back at Broadway yet (I’ll start on 29th)! So far I’ve been reading about Shaker interior (I borrowed this book from my neighbour). I love the book & I can’t get over my love for their black stove with thick piping going across the room. If I’m allowed to, I’d love to do that in our house!

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And then culinary-wise, I’ve been test-making a recipe for puff pastry! I won’t publish the recipe just yet because it needs some work on it still & it also needs a loooong write-up for all the tips & tricks – - for example; – - even down to a simple thing like how to hold your rolling pin = most people would probably hold at the edges, but actually you have to rest/ grip your hands at the same distance as the width of your pastry. This way you can apply the same pressure on both sides, resulting in same thickness throughout. – - Anyway, here’s some pictures of Galette des Rois that I made with my handmade puff pastry, in time to celebrate Epiphany!

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As you can see from the picture above, I’ve left it in the oven a tad too long! Lol, oh well, I still like it for it can look… ‘rustic’!? For the filling inside, I made two creams (crème d’amandes & crème pâtissière) & mixed it together to create crème frangipane, in to which I then mixed in a tiny amount of dark rum. The rum is gorgeous with its distinct sweetness & it’s a fabulous way to lessen the eggy taste/ aroma.

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Coco&Me - Galette des Rois slice with cup of tea - homemade puff pastry - Coco & Me - www.cocoandme.com

For me, a strong tea with no milk or sugar goes really well, it cuts the buttery-ness & refreshes the palette.

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Coco&Me - Galette des Rois 2011 cute feve couple - Coco & Me - www.cocoandme.com

Meet Lyla & Roger, my favourite fève charms. I put both of them in the same galette, side by side, because I think that they are made for each other.

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23 Comments »

  1. Hello Tamami! I absoilutely love the look of the cake & especially Lyla and Roger!! Many thanks for always creating beautiful things for us to drool over!

    Comment by Louise - January 7, 2011 1:15 pm

  2. Hello Tamami,
    You are one of the few courageous people who make their own puff pastry. Great spirit!Good to see you tweaking everyone’s favourite pastry in January. Excellent remark about the strong tea – Galette pairing. I totally agree.
    The rum idea is also good.

    Comment by Swati - January 7, 2011 1:22 pm

  3. love the scoring on the top! who got the feves in thier slice?

    Comment by petoskystone - January 7, 2011 2:53 pm

  4. Louise, thanks!! And thank you back to you for always checking my blog out!! xx
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    Swati, I make puff pastry very rarely though – the process takes soooo long – make dough, then rest in fridge, roll/fold, rest in fridge, roll/fold, rest in fridge, roll/fold, rest in fridge, roll/fold, then finally rest some more…! It takes like 3-4 hours! Gaaaaa…!!!
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    Petoskystone, it was me!!!!! xx As for the scoring on top, I’m getting better at it, but not perfect…!!

    Comment by tamami - January 7, 2011 4:21 pm

  5. I’m looking forward to your puff pastry guide. I tried it myself a couple of times, but I was really underwhelmed by the results, and I could never persuade the butter to stay inside the flour, and not the other way round! I totally hated doing it. On the other hand I found a great cheater’s version done with cream cheese.. and never looked back since.

    I love your ‘rustic’ galette; probably the slightly bitter top makes it taste even better.

    Comment by Caffettiera - January 7, 2011 4:58 pm

  6. The galette is beautiful, a little extra carmelization is not always a bad thing!

    Puff pastry is one of the things (another of them being croissant dough) that I have always wanted to make myself but have put off because of the time-consuming factor. I am sure your recipe (when you can find the time to post it) will inspire me to get moving! I REALLY want to make millefleurs (or as my Swiss dad used to call it, creme schnitt). Yummm!

    Comment by heidy - January 7, 2011 5:47 pm

  7. hihi Tamami,
    bravo with the galette de rois – very professional-looking!!!
    am hoping to pick up one myself in Paris next week……maybe an Ispahan one from PH!!! :)

    Comment by little chan - January 7, 2011 6:29 pm

  8. Caffettiera, I’m feeling overwhelmed by the guide even before writing it!! It’s gonna be looooooooo-ng…!
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    Heidy, I know what you mean about putting off puff pastry! I was exactly the same in the past! It’s as if it’s the last hurdle to go through! For Galette des Rois, it has to be hand-made pastry, because a store-bought one would pull the wrong way & the galette would loose it’s shape!
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    Little chan, cheers!! ^^ Despite the fact that it’s coloured too much, I am v. proud of it! ^^ Listen, I am SO jealous that you’re gonna be getting one in Paris though! Herme’s would be awesome, but do try Sadaharu Aoki’s Japan-inspired one too if you get a chance! God, I’m jealous…

    Comment by tamami - January 7, 2011 8:00 pm

  9. Hi Tamami! As usual, a lovely post.
    I’m so excited, because I have finally managed to keep one of my weekends free so I can visit the Broadway Market…and that’s tomorrow! I do hope to go by your stall and ogle at your brownies!

    Comment by Amrita - January 7, 2011 11:04 pm

  10. Hi Tamami, I just read the date on your post..that you’ll be back on the 29th….and now I’m officially sad. I’m so gonna try and make it on 29th!

    Comment by Amrita - January 7, 2011 11:18 pm

  11. Your galette looks gorgeous! I’m seriously tempted to try making one myself (although with bought puff pastry)… I was hoping that the French bakery near my work might have them but no luck, so I guess it’s homemade or nothing. And thanks for the rolling pin tip – I’ll remember it next time I make any sort of pastry (more likely pate brisee in my case).

    Comment by Rachel - January 8, 2011 8:06 am

  12. Amrita, Ohhhh… I’m so sorry about today… but please do try to make it on the 29th like you say!!!! I very much look forward to meeting you!! x
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    Rachel!!!! Ta! That’s fab that you’re thinking of baking one!
    If you are making it, wether store-bought or not, the main thing to watch out for when using puff pastry is:
    - always roll from centre to outwards (& never back and forth)
    - always work with the pastry cold
    - always preheat the oven to 200 degrees, as what you want is to pop the cold pastry in at high temperature to puff it up quickly without loosing its shape.
    C u hon! x

    Comment by tamami - January 8, 2011 11:46 am

  13. Whoa! Tamami, that is great looking galette! :) I couldn’t ever even imagine of making the puff pastry, the dough is so hard to make. So i just bought mine from the bakery near us. Happy weekend!

    Comment by Sini - January 8, 2011 1:52 pm

  14. Sini! Hello!! Well, I guess if you live in France, there’s fantastic galette des rois to buy!! Lucky you… And Milhouse from The Simpsons?!! Double lucky you!!!! I’m jealous, I’d love to find that in my galette!! x

    Comment by tamami - January 8, 2011 3:11 pm

  15. hi tamami!

    happy new year! i just had to congratulate you on making your own puff pastry, that’s amazing! and i think that color is just gorgeous, beautiful caramelization. :)

    best of luck to you in the new year – i’m still hoping to visit your beautiful market someday. akemashite omedetou gozaimasu!

    ps: i was in touch with you last year through jauntsetter, this is my new site – please visit and say hello sometime! :)

    Comment by style fare - January 12, 2011 1:25 am

  16. Hi Tamami,

    What a stunning galette, it looks delicious! I’ve just finished a batch of homemade puff ready for this year’s attempt, so finger’s crossed.

    I was just wondering where you got your delightful little le fève charms? I’d love to use something other than than a dried bean, but they’re proving difficult to come by down here in Aus. My sister lives in London, so if you have a favourite shop I’d love to know!

    Thanks for sharing your adventures and beautiful treats!

    Best wishes, x

    Comment by Em - January 12, 2011 5:39 am

  17. Akemashite omedetou gozaimasu Style fare! Thank you very much about Jauntsetter back then! – Your new blog looks fab! & I hope you have a wonderful 2011!! t xx
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    Em, thanks!! The fèves, I got it from a well-known patisserie here called Maison Blanc. It was either last year or the year before. They had a policy of not embedding fèves in their galette but hand it out by hand to the buyer instead. I think they were worried someone might chip their tooth since it’s not a well-known cake here. – When I chose one from a box full of many, I used an excuse: “I have two children!!” to get two fèves from them!! Lol!! It’s always worth a try isn’t it!
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    Good luck with finding a fève! xx

    Comment by tamami - January 12, 2011 9:37 am

  18. The galette looks incredibly tasty!

    Comment by Suzanne - January 28, 2011 3:17 am

  19. Thank you Suzanne!!!!!

    Comment by tamami - January 29, 2011 2:51 am

  20. Wow… this is so yummy… I am really gonna try this…

    Comment by woman - March 15, 2011 5:39 pm

  21. thank you!!!!

    Comment by tamami - March 16, 2011 8:41 pm

  22. Are Lyra and Roger the same characters in Philip Pullman’s Golden Compass/Northern Lights book?

    Comment by Maria - February 1, 2012 8:23 am

  23. Maria, thank you from the bottom of my heart about enlightening me about the connection with the book! I really didn’t know! As far as I remember, I got these two around the time when the film came out. – I love that there is a story behind this couple, it makes them all the more special! Many many thanks! T xx

    Comment by tamami - February 1, 2012 12:09 pm

 

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