Galette des Rois 2011
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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 &Â 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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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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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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