Today we are celebrating the Epiphany, Christ’s baptism by John the Baptist (Eastern churches) and the day on which Les Rois Mages (the Magi), the three kings Gaspard, Balthazar and Melchior came to pay their tribute to the world famous baby born Jesus (Western churches).
La Galette des rois is a typical french tradition celebrated on the Epiphany, the tradition is to discover who will be the king or the queen for a day by having “la fève” hidden in the galette, historically a dry fava bean (hence the name) but now it became a little porcelain figure. The ritual says; the youngest child of the family hides under the table, an adult divides the galette in even slices, and the child decides which slice goes to whom. Whoever gets the fève in his serving is named King (or Queen) for the day, gets to wear the paper crown and picks who the Queen (or King) will be.
La Galette des rois is a traditional confection consisted of puff pastry pie garnished with butter with infinite options of stuffing. Today’s recipe is the galette à la frangipane et chocolat which is a blend of crème d’amande and crème pâtissière (pastry cream) and chocolate. With kids, chocolate is always a winning option!
You will need:
500g puff pastry (thawed if frozen), divided and rolled out to 2 circles, one is slightly bigger than the other (30cm diameter).
- 1/4 cup unsalted butter softened
- 1/4 cup sugar
- 2 eggs
- 1/4 cup almond flour
- 1 tbsp liquor of your choice (rum, grand marnier, bourbon….)
- 1/2 cup crème pâtissière
- 1/3 cup chocolate grated or cocoa powder
- 1 egg + 1 tbsp water room temperature for eggwash
- la fève or porcelain trinket
- 2 crowns
- Beat the butter until creamy. In a bowl combine sugar and almond flour. Add the butter to it and mix until smooth. Stir in the liquor and eggs one at a time and mix well at each addition. Add the crème pâtissière and finally the chocolate.
- Place the smaller of the 2 circles on a piece of parchment paper. Pour the prepared filling in the center and spread it inside the circle leaving a ring by a width of 2.5cm (about 1 inch) around. Using a pastry brush, brush the outer rim with water to serve as glue when you place the second puff pastry circle on top. Place a porcelain trinket of your choice in the crème, not in the center but closer to an edge, or your knife will keep running into it when you divide the galette. Press it down gently to bury it. You can put 2 trinkets to increase the chances if you have more than one kid, ditch the rules and let’s have some fun;)
- Lay the second round of dough precisely on top of the first, smooth it out gently over the crème to remove any air pocket, and press it down all around the sides to seal. Using the back of the tip of your knife, draw a decorative pattern on top of the galette. Holding your knife upright, blade down, and using the dull side of the blade, push the dough inward to create a festooned pattern.
- Brush the top of the galette lightly with egg wash: Make sure it doesn’t drip over the edges, or the eggwash will seal the layers of the puff pastry and it won’t rise. Let it rest a minute then brush it lightly again with the eggwash. Using the tip of your knife, pierce the top dough through the pattern you’ve drawn to ensure an even rise. Transfer to a baking pan and bake for 30 minutes on 180°C and until puffy and golden brown.
Let it cool to room temperature before serving.
Happy Epiphany everyone! دايم دايم
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Posted in j delights
Tagged baptism, blog, blogger, chocolate, crème pâtissière, creme d'amande, dessert, deyim deyim, epiphany, food blog, food blogger, food photography, frangipane, galette des rois, homemade, how to do, king, lebanon, magi, puff pastry, qatar, recipe, traditions
A beautiful and elegant tart, ideal to welcome the spring season and embellish your Easter tabel. Very refreshing and fall in the wow category of desserts, and what makes them even better they are very easy to do.
For these bright tarts you need to prepare Crème pâtissière (pastry cream). Check the link of the recipe posted earlier.
To make the crust you need: (yields 12 small-medium tarts)
- 100g butter
- 1 1/2 cup flower
- 1 egg
- 1/2 cup sugar
- 1 tsp vanilla
Combine all together and knead until the dough is smooth. Let it rest couple of hours or better overnight before rolling it in small tart molds.
Bake for 6-8 minutes on 180°C, Keep on checking, when the edges start to turn to golden, it’s time to remove, you don’t want them to get brown.
Remove form oven and let it cool. Take out the pastry cream already prepared and stored in the fridge, spread a rich layer of the cream before adding the peach slices.
If you are hosting a lunch or even afternoon tea, prepare them an hour ahead and keep them in the fridge. The best served cold, soooo refreshing!
If you are not fan of peach, you could substitute the peach with strawberry or pineapple and still deliver the same WOWness!
As festive as flavorful, these tarts are to be considered on your to do list for this season. You would love to close your eyes when eating to involve all your senses.
If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More posts yet to come, stay tuned!
Posted in dessert, special occasions
Tagged blog, crème pâtissière, easter, food blogger, how to do, jaymmy, marmite et ponpon, pastry cream, peach rose, peah, qatar bloggers, recipe, spring, spring season, tartlets, tarts
Crème pâtissière is a velvety smooth pudding that’s quite quick and easy to make. It’s known as pastry cream, used as a filling for eclairs, choux, boston cream pie, napoleons (mille-feuille), tartes, cupcakes and lots of dessert pastries.
I learned it the easy way from my mom who is a great cook. When i say easy, i mean it’s really easy, with few ingredients and less than 10 minutes to be ready!
It’s a pleasure to make this cream and there is no chance to fail or get any lumps! Follow the instructions and you will be licking the saucepan and spoon.
You will need:
- 3 cups milk
- 3 tbsp flour
- 4 tbsp sugar
- 3 eggs
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 tbsp rum
In your sauce pan mix all except the eggs and whisk until sugar is completely dissolved and all ingredients are well incorporated.
Add the eggs one by one and mix.
Now bring your sauce pan to medium heat and stir continuously, when you see the first bubble forming (after almost 4-5 minutes), put the heat to low and keep whisking until you get the desired consistency. Am talking about 1-2 minutes.
Spoon the hot crème pâtissière into a bowl and place plastic wrap directly onto it to cover. This will prevent a skin from forming as it cools. Let it rest, until it comes to room temperature and then place it into the fridge to chill for several hours.
I have pâte a choux that i will fill in with this delicious cream!
You can sprinkle on top some icing sugar, or drizzle chocolate sauce or caramel. They all match heavenly with it. Ready to serve!
Even kids enjoy the taste, it’s nutritious as well! My husband loves it so much he can eat it alone.
Posted in dessert
Tagged crème pâtissière, cream filling, easy fast recipe, eggs, flour, how to do, jaymmy, lemon zest, marmite et ponpon, milk, pastry, pastry cream, pate a choux, rum, sugar, vanilla