Thursday, January 19, 2017

  Galette des rois

The Galette des rois is a cake traditionally shared at Epiphany, on 6 January.
 It celebrates the arrival of the Three Wise Men in Bethlehem. 

Frangipane, a cream made from sweet almonds, butter, eggs and sugar is encased between 2 layers of puff pastry.
Bottom layer puff and frangipane

Out from oven

 And on to the table:  Galette des rois, The King's Cake


Wednesday, January 18, 2017

Happy Christmas

This Christmas, I have prepared 3 bakes;
1.Traditional Panettone 
2.Chocolate Pecan Pie
3.Zimtsterne : A Traditional German almond cookie

Traditional Panettone  

1. I first prepared my starter of flour ,yeast and milk.

2.When the starter doubled its volume, it was mixed in the mixer with the rest of the ingredients;
namely flour, butter, eggs and dried fruit mix.
I have cranberries, citrus peels, sultanas and raisins in my dried fruit mix.

3.The dough was then kneaded and shaped. It was then placed in a bowl and  left to proof til double its volume.

4.It was then taken out of the bowl, kneaded and then transfered into the Panettone mold. It was left to proof til double its volume again and/or when dough rise to the brim of the mold.

5.The dough had doubled its volume again and rise to the brim of the mold.

6.A cross was scored on the surface of the dough and a piece of chilled butter was placed at the in the middle.It was then baked for about an hour in the oven.

7.When it was taken out of the oven, I used two metal skewers and pierced all the way through the panettone and hang it up side down to completely cool it.

Very happy with the bake.

Chocolate Pecan Pie

 I also did a tray bake of chocolate pecan tart.

 Zimtsterne : A Traditional German almond cookie