Tag Archive: Holidays

Crunching 2011

Sinemage Galette des Rois

Time to open the door to 2011 on this blog.
A new year, like an equation.
12 months ahead.
52 weeks to come.
And yet many unknown and variables to expect…

I propose you to start this brand new year with a bit of crunch and the traditional French galette des rois served on Epiphany day.
Initially celebrated on January 6th, the date is observed nowadays on the second Sunday following Christmas and therefore the 2nd of January, this year.

Sinemage Galette des Rois diptych

A flaky dough and sweet almond filling, I really like this pastry.

Making puff pastry during Summer months is not the best though, so I put the dough to rest in the freezer for each turn. I also went easy for the filling with a simple crème d’amande– almond paste- instead of the richer frangipane with custard.
And by way of charm, I placed a raw almond.

You may enjoy like the King, a.k.a Paprika, a slice of galette with a glass of cider…


I wish you all a delicious year 2011 !

Sinemage Galette des Rois 2

Galette des Rois

Puff pastry:
210gr flour
93gr chilled water
1 1/2 tsp salt
30gr unsalted butter, melted and cooled

180gr unsalted butter, chopped in chunks
20gr flour

Almond filling:
80gr ground blanched almonds
1 egg
60gr sugar
20gr unsalted butter at room temperature
2 tbsp flour
1 tbsp peachcello or rum

1 egg yolk mixed with a bit of milk for brushing
1 egg white for sealing

Dissolve salt in the cold water. In a large bowl mix four, salted water and melted butter. Knead lightly for 1-2 minutes to get a rough dough. Wrap the dough in cling wrap and shape it like a rectangle. Let it rest for one hour in the fridge (or 25 minutes in the freezer). Cream butter and flour with a fork, then wrap it with cling wrap and shape it like a rectangle of similar size as the dough and store it in the fridge (or freezer). Roll down dough on a lightly dusted four surface to make it two times larger than the butter block. Remove butter block from the fridge and soften it with the rolling pin. Place butter on the right half of the dough and then fold up the left half of the dough. Roll down the dough and cut edges to make the dough a perfect rectangle. Turn the dough 90° (clockwise) and then fold it in 3 parts (like a letter). Wrap in cling wrap and refrigerate for an hour (or 30 minute in the freezer). Repeat 5 to 6 times the last step (rolling, turning, folding and chilling)
For the almond filling, cream with a fork soft butter and sugar in a bowl. Add ground almond and egg and stir. Add flour and spirit and mix well.
Preheat oven to 200°C. Rolled down the dough quiet thin and cut out two identical disks using a pie dish or plate as shape. Prick the bottom of one of the disk of dough. Spread evenly the almond filling. Brush the edge with egg white and top with the second disk of dough. Press the edge to seal. With a sharp knife draw a pattern making light incisions on the top, then brush with egg yolk.
Bake for 25 minutes or until puff and golden on a baking tray lined with parchment paper.
Remove from the oven and let cool on wire rack.

La suite en français…


Joyeuses Fêtes ! Happy Holidays !

Traditional, contemporary or casual, whatever you choose to prepare for this festive season, it’s not only about the food but the company…

***** Happy Holidays ! Joyeuses Fêtes ! *****