La Galette des rois recipe .
Traditionally, the galette des rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have traveled from afar with gifts for the newborn baby. In practice, people eat thisgalette throughout January and, dare I say, it is a rather unreligious event for most.
A dried bean, known as la fève, is hidden in the cake, and whoever receives the bean in his piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.\
Preparation time: 20 minutes
Baking time: 30 min
- 2/3 cup sugar
- 1/2 cup butter, softened
- 1 cup ground almonds
- 2 eggs + 1 egg for painting
- 1 tablespoon rum (optional)
- 1 pound puff pastry (2 rounds)
- 1 large dry bean or fève figurine
To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.
In a small bowl, beat the remaining egg.
Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.
Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.
Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.
Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don’t cut through the pastry, just etch.
Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well – just be sure to keep it refrigerated.
Preheat the oven to 200°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.
Makes 8 servings.
If you are hosting an event whether it is a party or conference, you will want your guests to have the best experience. You can make sure this is exactly what they get by hiring dinner party caterers who will ensure that everybody gets something delicious to eat.
There is no better way than to treat your guests when you are hosting an event than with delicious canapes. These are the perfect addition to any evening as guests can have as few or many as they like without you needing to worry about serving a full dinner. Having delicious and carefully prepared canapes can make the world of difference for your event.
Canapes come in many shapes and sizes, such as cold canapes, hot canapes, sweet canapes or shot glass canapes. You can tailor your menu to your tastes and the type of event you want to host, whether evening or daytime, formal or informal.
To ensure you pull off your party with panache, dinner party caterers in London can help you out. These companies can offer a bespoke service which fits your needs and leaves your guests happy and impressed.
Whether you want mini eclairs and other delightful small versions of well known desserts, or something different with shot glasses of salmon mousse and more, you can have it all. By serving canapes London you will leave your guests’ taste buds tingling. Make sure you arrange your caterers today to ensure your big party goes off without a hitch.
Ideal Party by Bertrand Munier offers a fantastic range of canapes, starter, main courses and dessert which can be boxed up for home delivery.
The canapes range from cold selections, hot selections and Verrine selections in short glasses. It is difficult not to drool over the extensive and innovative list of canapes. They also arrive on clever Presentation platters which you can keep !!
The dinner range from stater to main courses is also very easy to warm up in the oven and you can have any help from bertrand’s butler to set up and serve the dinner like a michelin start restaurant in your own home !!
The final touch, the dessert !! Bertrand Munier and is pastry chef give you always the best of the french tradition Tarte tatin , Chocolate Opera, eclairs and many more French Patisserie,
Savour your favourite french Classic on ideal party website by chef Bertrand Munier .www.bertrandmunier.co.uk
- Quinces are rather odd fruit; they look half-way between an apple and a pear, they are not good to eat off the tree, they are quite hard, they are loaded with pectin (a natural jelling agent), and they make the most lovely rose-colored jelly.
Wash the quinces, scourer off the down, and then quarter them roughly. Put the cut up quince into a preserving pan with the water and simmer long and slowly until they become soft. It can take over an hour to reduce well.
Strain through a jelly bag overnight (by jelly bag, I mean a tea towel or very fine sieve – whatever you have at your disposal that fits within that criteria will be fine). Do not force the juice, as it will make it cloudy.
Measure the juice into the preserving pan, and for each 600 mls of juice add 375g caster sugar. Bring juice to simmering point, add the sugar and the strained lemon juice. Dissolve over a very low heat. Boil fast and begin testing for a set after 10 minutes. When soft set is reached, pour into small, sterislised, hot jars and seal.
This jelly stiffens during storage, and looks like a ruby jewel in the jar. It is delicious is served with lamb or boiled or baked pork, or simply as jelly with toast and butter for breakfast.
Thank you enjoy
Whether you are going to a Michelin star restaurant or at a friend’s house in France, you will most likely be served gougères canapes to accompany your aperitif drinks (drinks served before a meal). Gougères are traditional cheese puffs made with either Emmenthal or Comté cheese. These little canapes luxuries are perfect with champagne or wine (they are often served during wine-tastings) – and so chic if you have them home-made. Originally from Burgundy, these puffs were invented in the 17th century in a patisserie called ‘Le ramequin de Bourgogne’. So next time you have guests, why don’t you dazzle them with these golden puffs.
Ingredients (makes about 40)
250 ml/ 1 cup water
100 g/ 3.5 ounce salted butter
150 g/ 1 1/4 cups plain flour
180 g/ 2 cups grated Emmenthal or Gruyère cheese
A dash of ground nutmeg
1 egg yolk for glazing
A dash of salt and pepper
Pre-heat the over 180°
In a saucepan, bring the water and butter to a boil. Add the flour, stirring very fast and take immediately off the heat. By now the batter will be roughly in the form of a soft ball. Add the eggs, one by one and stir. It’s important to add the eggs slowly – don’t worry if it looks too thick, just continue to stir as it will eventually become a smooth batter. Finally add the cheese, salt & pepper and stir to a good dewy batter.
Prepare a baking tray line with parchment paper. You have two choices for preparing the gougères: either put the dough in a pastry bag with a standard tip and pipe walnut sized mounds, or spoon and shape with the help of two teaspoons and evenly shaped ball (again like the size of a walnut). Glaze with the egg yolk for a golden baked finish. Sprinkle the puffs lightly with grated cheese.
Leave an adequate space between each gougères and bake for 25 minutes approx or until puffy and golden. Serve immediately.
ps: You can prepare these in advance and either refrigerate or freeze them. Just take them out again before serving and heat in a high-heat oven for 5-7 minutes.
Chocolate éclairs are among the world’s most famous pastries and they are certainly one of my great Dessert .
But must of the pastry shop in england and US sell then with Chantilly cream and chocolate fondant on the top .
This is why I like you to discover the French version of this golden cake …
For me a eclair need to be Classic and Fashion at the same time ( the Summer eclair …. )
Selfridges said sales are up nearly a quarter compared with this time last year, and its afternoon tea venue — Dolly’s — is set to sell 12 new varieties. M&S and Jamie Oliver’s restaurant Fifteen have also launched flavoured éclairs, with the latter offering rhubarb and custard.
Experts put the resurgence of the choux pastry treat down to the popularity of afternoon tea and the revival of home baking brought about by TV’s The Great British Bake Off. M&S said: “We think this will be the year of the éclair … it seems their popularity will soon be challenging the mighty cupcake.”
The chocolate éclair has long been a staple in UK patisseries, but new flavours are key to the boom. Selfridges’ executive chef, Mark Taylor, said: “On a recent trip to Paris, the range of flavours was vast — pistachio, mint, violet cream.”
Discover the french Patisserie ( french video )
Whether for better or for worse, many foreigners find that their habits alter when they move to France. Here, a few veteran expats share their experiences of how French culture has changed their lifestyles.
For Janine Marsh, editor of The Good Life France, it’s her attitude towards meal times that has altered the most since moving to France.
“During my 15-minute lunch ‘hour’ in London, I’d rush to do my shopping, pay cheques into the bank, phone the utility services, etc,” she recalls.
In France, however, time off for lunch is sacred
“For two hours, banks and shops close. Road workers, doctors, butchers, bakers, candlestick-makers simply va va voom at lunchtime to the restaurant of choice.”
Any tips? Visit you local council office before the lunch break, advises Janine, if you want to get anything important done.
There may be increasing fears over the rise in binge-drinking in France, but there’s still a big difference between the British and Gallic drinking culture, according to “A Year in the Merde” author Stephen Clarke.
“I now drink much less than British friends, who are capable of sinking twice as many pints as me during an evening. France just isn’t as much of a binge-drinking culture (though it’s now taking root here),” says Clarke.
Colin Randall, editor of France Salut and the former France correspondent for the Daily Telegraph, has also noticed a change in his drinking habits.
“I think nothing of having something from the trolley on the train into London from airports but never even think of looking for a pre-flight bar in France,” says Randall.
Piu Eatwell, the British expat author of They Eat Horses, Don’t They, agrees.
“A decade of Gallic influence means that I now almost never drink spirits such as whisky or gin, and certainly not as an ‘apéritif’. The only pre-dinner drinks I drink now are Champagne or Kir,” she says.
“I pretty much exclusively drink wine, and only ever accompanied by some sort of food (generally at meal times, or with an apéro).”
Quality over quantity
Paris-based American writer Lindsey Tramuta, who runs the Lost in Cheeseland blog says she’s learned to value quality above all else.
“My base expectations on quality – ingredients, craftsmanship, experiences – have gotten higher since living in France these last nine years.
“Surrounded by artisans in everything from food to home goods who themselves place a premium on quality, has indeed influenced my own consumption habits. Buy less, buy better.”
Author Stephen Clarke says he’s abandoned the weekly supermarket shop since moving to France.
“I go food shopping every day rather than filling up a supermarket trolley and trying to live off the contents for a week.
“Sometimes I go out and buy fresh bread twice a day, straight from the oven. My whole idea of freshness has changed.
Delicate piece of pastry, toast, vegetable, etc., with small savoury or sweet delights ; food in miniature; perfect flavours constructed in one mouthful..
Ideal party reputation for truly talking point canapés – presented in the most amazing ways, constructed in perfect miniature, and tasting just delicious. We use the best, freshest, seasonal produce, just in tiny portions.
We can create a full meal option based on canapes alone or you can compliment these with some bowl food, in order to give your guests a more substantial alternative to canapes.
We can take care of all aspects of organizing your cocktail party or if you prefer, we can simply deliver the food freshly prepared to you. Have a look at our canapes box option for more informations.
Today we have to cook a special dessert for one of are client, Green tea Blanc Manger is like the italien version of Pannacotta desserts with green tea
Chef Munier Recipe
500 ml Double Cream
500 ml whole milk
1 lime zest
190 of sugar
2 teaspoons green tea powdwer (Matcha)
Place the first four ingredients in a pan together and bring gently to the boil. Simmer for 5 minutes then remove from heat and allow to cool. Strain to remove the spices.
2. Meanwhile, put 60g of water into a small saucepan and sprinkle the gelatine over the top. Heat gently until clear, and stir into the cream mixture.
3. Whisk in the green tea powder and divide the mixture between 8 moulds. You can use dariole moulds, ramekins or tea-cups. Chill in refrigerator for at least 5 hours, or make the day before it is needed.
served with raspberry coulis
what about Green Tea.
Matcha green tea powder is a fine green tea powder that looks like an emerald colored flour. It is made from the finest, youngest leaves of the first harvesting days in Japan. Matcha green tea is the most popular green tea in Japan, and it is also gaining more and more popularity in other countries due to its health benefits.