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These miniature porcelain "beans" (or santons, as they're called in Provence, where they are traditionally made) would have been made in the 1940s to be placed in a king's cake, traditionally eaten on the Feast of the Epiphany.

#epiphany #the nativity #christmas #nativity #the nativity story #santons de provence #french christmas traditions #french christmas customs #king's cake

In celebration of Galette de Rois, which I first learned about and was inspired by Miraculous Ladybug episode "Dearest Family" where they celebrate the holiday (season 4 episode 18) I created King Cake for the first time! I don't bake often but it's unironically the best sweet I've made. It's sooooo flaky, melts in your mouth, has the perfect level of sweetness without being overpowering and it looks pretty! Would highly recommend trying it. Can't believe the bug cat show got me celebrating French holidays lol

#miraculous ladybug #miraculous lb #mlb fandom #baking #baked goods #galette #king's cake #first attempt #galette des rois #french food #french king cake #dessert #im so happy with this you don't even know

Cranberry and Raspberry King’s Cake

If you think January is the perfect time to return to a normal diet after the Holidays, then don’t come to France at the very beginning of the year! Here, on the Twelth Day of Christmas, we celebrate Epiphany with a Galette des Rois or King’s Cake. In Southern regions, we do it with a brioche crown, which I prefer to the galette. I’m not sure why, because I like almonds (and butter and sugar), but I’ve never be too fond of frangipane. Unless I make it myself, so yesterday, we ended our family gathering luncheon with this Cranberry and Raspberry King’s Cake, the sharpness of the berry jam agreeably cutting through the almond filling, avoiding a war between sisters by surreptitiously adding a second fève into Eva’s slice after her big sister Sarah found the first fève in hers, and crowning two queens!

Ingredients (serves 8):

1 1/2 cups Blanched Almonds

1 cup unsalted butter, softened

1/2 cup caster sugar

1 large egg

1 teaspoon Vanilla Extract

2 tablespoons Limoncello

620 grams/1.35 pounds Rough Puff Pastry

3 heaped tablespoons Ginger Cranberry and Raspberry Jam

1 egg

1 porcelain fève, to hide

Place Blanched Almonds in a food processor, and process until finely ground. Set aside.

In a medium bowl, energetically cream butter and caster sugar with a wooden spoon, until pale yellow and fluffy. Whisk i, the egg, until well-blended. Stir in Vanilla Extract. Finally, stir in freshly ground almond meal and Limoncello. Place in the refrigerator, to chill, 15 minutes.

Line a baking tray with baking paper. Set aside.

Divide Rough Puff Pastry into two equal portions. On a lightly floured surface, roll each Rough Puff Pastry portions into two 22cm/8.65“ circles.

Place one Rough Puff Pastry circle onto prepared baking sheet.

Stir chilled frangipane energetically, and spoon into a pastry bag fitted with a plain nozzle. Set aside. Spread Ginger Cranberry and Raspberry Jam generously onto the Pastry circle, leaving a centimetre on the edges. Then, pipe frangipane filling in a spiral (starting in the centre) onto the Jam, . HIDE THE FEVE IN THE FRANGIPANE FILLING!!!

Lightly beat the egg, and brush the edges of the Pastry circle with egg wash. Gently place the second circle of Rough Puff Pastry onto the frangipane filling, pressing gently but firmly on the edges to seal. Place baking tray in the refrigerator and chill, 30 minutes.

Preheat oven to 190°C/375°F.

Retrieve baking tray from the refrigerator and trim the edges -not too close to the filling- with a sharp knife. Brush again generously with egg wash and using a knife, draw a pattern on the surface. Place in the hot oven and bake, at 190°C/375°F, 35 to 40 minutes.

Remove from heat and let Cranberry and Raspberry King’s Cake cool slightly, if you can, before eating!

Hazelnut and Chocolate King’s Cake

I know Epiphany was last Sunday, but traditionally la galette des Rois, or King’s Cake, is eaten throughout January in France anyway, as if the Holiday Season had not been spent copiously eating and drinking. In our case though, my sister and I spent most of the Holidays in South East Asia with our parents. We ate good food -I’m craving a Tom Yam, right now!- but mainly had two meals a day, and walked a lot throughout Vientiane and Luang Prabang; so our calves are even more defined and our waistlines didn’t expand. Thus, I think we can indulge in a Hazelnut and Chocolate King’s Cake a week late, another proud occasion for me to successfully test the skill I acquired last year: making Puff Pastry! Happy Sunday!

Ingredients (serves 4 to 6):

1 cup unsalted butter, softened

1/2 cup light brown sugar

¼ cup caster sugar

1/2 teaspoon rum Vanilla Extract

1 large egg

1 ½ cup freshly ground hazelnuts

1 1/2 teaspoon dark rum

2 ounces dark chocolate

1 (1.4-pound) portion All-Butter Puff Pastry

1 egg,lightly beaten

a porcelain fève, to hide in the cake to make whoever finds it Queen or King

In a medium bowl, energetically cream butter, brown sugar and caster sugar with a wooden spoon, until pale yellow and fluffy. Stir in Vanilla Extract. Add the egg, and beat it into the butter mixture until well-blended. Finally, stir in ground hazelnuts and dark rum. Place in the refrigerator, and chill, 15 minutes.

Line a baking sheet with parchment paper.

Coarsely chop dark chocolate into morsels; set aside.

Divide Puff Pastry into two equal portions. On a lightly floured surface, roll each Puff Pastry portions into two 25cm/10“ circles.

Place one Puff Pastry circle onto prepared baking sheet.

Stir chilled hazelnut frangipane energetically, and spoon into a pastry bag fitted with a plain nozzle. Pipe hazelnut filling in a spiral (starting in the center) on the Puff Pastry circle, 3cm/1 1/2 inch from the edge.Scatter dark chocolate morsels onto the frangipane, and gently press them in. HIDE THE FEVE IN THE HAZELNUT FILLING!!! Brush the edges of the circle with egg wash. Gently place the second circle of Puff Pastry onto the hazelnut filling, pressing gently but firmly on the edges to seal. Place baking sheet in the refrigerator and chill, 30 minutes.

Preheat oven at 190°C/375°F.

Retrieve baking sheet from the refrigerator and trim the edges -not too close to the filling- with a sharp knife. Brush again generously with egg wash and using a knife, draw a pattern on the surface, making a small hole in the centre. Place in the hot oven and bake, at 190°C/375°F, 45 minutes.

Remove from heat and let Hazelnut and Chocolate King’s Cake cool slightly, if you can, before eating!

Galette des rois au chocolat

On arrive dans ma saison préférée : celle des galettes des rois ! Celle-ci est au chocolat et je vous conseille vivement d'y aller pour la goûter. C'est une dinguerie !

Sébastien Gaudard 22, rue des Martyrs 75009 Paris www.sebastiengaudard.com

#food #food porn #sweet food #king's cake #paris