January 6th, 2012

Galette des Rois 2012

Coco&Me - Coco and Me - Homemade Galette des Rois 2012 with leaf pattern - www.cocoandme.com

(Leaf pattern!)

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This year for Epithany, I made Galette des Rois from scratch again. Puff pastry & all. This time, leaf pattern. I think it looks country-esque & more like a pie compared to the swirly patterns on Parisian ones but I was wary of scoring those swirls as it needs to be so precise.

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Anyway, I’m quite pleased with the result, the puff pastry didn’t pull in strange angles & the galette came out almost perfectly circle! Phew!

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The ultimate tip when working with puff is PATIENCE.

Firstly, I know it takes a looong time to make, but the waiting time in the fridge mustn’t be shortened by haste. And after you made it, it also needs a 12 hour rest in the fridge before using it/ rolling it out. It’s all about resting the gluten in the flour, otherwise the pastry will shrink upon baking.

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Then when rolling, if you think that the pastry is getting too soft, you have to put it back in the fridge to cool before approaching it again. – Never let that multitude layers of butter melt, because it’s the butter (actually, it’s the water content in the butter) who does the all-important puffing/ lifting, when it evaporates under the extreme oven heat. This ‘extreme oven heat’ is key too. It needs to be atleast 200 degrees centigrade. Anything less than that, the layers of flour will stick together because of poor evaporation & the whole thing won’t rise like the way you want it to.

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So yes, resting it in fridge & keeping it cool while working. And oh, when rolling out, roll to all directions from the middle outwards (never back & forth), & also turn it over & do a bit of rolling on that side too. Yes, phew!

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(Cooled down sugar syrup (water & sugar 5:5) brushed on surface of just-baked galette for the shiny look! )

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No picture of it cut in to a slice, I’m afraid! We’re gonna eat it later with everyone & try find my fève charms, Lyla & Roger, doing their once-a-year duty of hide & seek!

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21 Comments »

  1. Wow, I am very impressed! I love trying new challenges in the kitchen but puff pastry is sth I will probably never try! Good job on yours, it looks beautiful!

    Comment by Caroline - January 6, 2012 3:42 pm

  2. Bravo Tamami!! Looks scrumptious!! :)

    Comment by Little Chan - January 6, 2012 4:19 pm

  3. Hi Tamami, wow…. your puff pastry looks awesome and I really like the leaf pattern.
    You ‘re a very talented baker. Thanks for sharing. *hugs* Have a nice day.

    Comment by Amelia - January 6, 2012 4:56 pm

  4. Caroline, making puff pastry was also one of my last things to conquer!! But it’s not so difficult to make, just takes alot of time. – one day… One day I will try to write a recipe for it for the blog!!
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    Cheers little chan!! It feels good to make! I also like making a cake especially for a certain date!

    Comment by tamami - January 6, 2012 4:57 pm

  5. Amelia, thank you! :) :) :) and the leaf pattern’s not so bad right?! Much easier to draw than those swirly curves! Hugs back to you!

    Comment by tamami - January 6, 2012 4:59 pm

  6. Congratulations! I really think that is the best Galette des Rois I have ever seen, I love the pattern on the top. Jeannette.

    Comment by Jeannette - January 6, 2012 6:48 pm

  7. Yay!!! Really?! That’s a great compliment, thank you Jeannette!!!! That’s made my day! xx

    Comment by Tamami - January 6, 2012 6:56 pm

  8. That looks gorgeous! I love the leaf pattern, it really is the prettiest galette I’ve ever seen (and I’ve been in France around galette-time so I’ve seen a fair few). I was hoping this would be the year I finally attempted my own galette, but as I’m currently camping out waiting to move into my new flat and all my kitchen stuff is on a ship somewhere between LA and London, I think it’ll have to wait another year… *sigh* xx

    Comment by Rachel - January 6, 2012 7:53 pm

  9. Double-Yay! Cheers Rachel! :) Now I’m feeling really proud of my self! Lol. Well, there’s a French dessert called Pithivier which is EXACTLY the same (oh yeah, except for the pronounced scalloped edges on Pithivier), but just called differently & that’s not associated with a calendar date. It is sold all year round. So perhaps you can make a galette & call it Pithivier instead? Besides, for such a great dessert, I think it’ll be an awful wait if it’s a whole year, right?
    – So you’re camping out? Not camping like literally right? But at friend’s? Anyway, I hope you get to move in to new flat soon! xx

    Comment by Tamami - January 6, 2012 8:14 pm

  10. Wow! I wish for you a 2012 year as gorgeous as that galette! :)

    Comment by petoskystone - January 6, 2012 11:18 pm

  11. Petoskystone, he he :) :) :) That’s just so lovely, I’m all smiles! Thank you!!!!!!!!

    Comment by tamami - January 6, 2012 11:33 pm

  12. Okay, I’ll make a galette and call it a Pithivier and if anyone calls me on it I’ll refer them to you! ;) xx

    Comment by Rachel - January 7, 2012 9:00 pm

  13. Rachel!!! First of all, o.m.g, you have a blog now?! Yay! Congratulations! It looks absolutely wonderful! And thank you for linking to mine too! As for Pithivier, right-on! You bring ‘em to me & I’ll sort ‘em out! xx

    Comment by tamami - January 7, 2012 10:28 pm

  14. Tamami! I made one of these last week for a job and I couldn’t believe how amazingly good it was…honestly one of the best desserts I’ve ever eaten! Mine wasn’t near as beautiful as yours (I’m going to try your leaf design) and I used a new puff pastry recipe that was so easy, yet better than any I’d made before. The link to the puff pastry:
    http://www.kingarthurflour.com/recipes/fast-and-easy-puff-pastry-recipe
    Not at all traditional, but it’s the one I’ll use from now on!
    Even looking at images on the web of Galette des Rois, none are as lovely as the one in the picture above. Bravo!! xoxo Diane

    Comment by Diane - January 8, 2012 10:08 pm

  15. Diane, so lovely to hear from you!!!! The dessert is seriously tasty isn’t it! One of my favourites too! And cheers for the link! Looks/ reads very interesting, esp.the use of sour cream! Have a great 2012!!! Warmest regards, t xxx

    Comment by Tamami - January 9, 2012 10:48 pm

  16. Hello,
    Never left a message before although I really enjoy reading your blog Tamami. I am French and think your Galette looks excellent. The pattern is incredible ! Wish I could come to London on market day !

    Comment by Anne MC - January 13, 2012 7:27 pm

  17. Anne MC, wow, that makes me very very happy! Thank you for leaving a comment for your first time Anne, I reaaaally love hearing from readers, it keeps me going, knowing that someone is reading it! Hope to hear from you often then! Take care! T x

    Comment by Tamami - January 13, 2012 8:42 pm

  18. Your galette looks amazing. Did you do the leaf pattern by hand? Thank you for all the tips on working with puff pastry – I make it for special occasions so I don’t have much experience working with it, and I don’t want to ruin the fruit of my hard labour with som ebeginner’s mistake when I do!

    Comment by Caffettiera - January 16, 2012 11:22 am

  19. Caffettiera, he he! thank you!! xx Yup, it’s hand-carved! I first skewered some air-holes, strategically in the centre, then 8 corners, like a clock. I then used those holes as a guidance to score the lines precisely. Once the main lines are done, the rest is free-hand. – I know totally what you mean about not wanting to ruin it after such a hard work! Totally ditto! xx

    Comment by tamami - January 16, 2012 12:07 pm

  20. Hi coco and me,
    I left you a message in your 2009 blog. Silly me. haven’t left bloggs before so this is pretty new to me. Hope you receive my message and rsvp asap. Thanks.

    Comment by sally - February 17, 2012 11:42 pm

  21. Hello Sally, unfortunately I have sold out on them all.
    Good luck with your hunt for the hares,
    Best wishes, Tamami

    Comment by Tamami - February 17, 2012 11:50 pm

 

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