Galette de Rois
Jan 2nd 2009, 4:32 am
#1
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Location: Normandy, France and occassionally Nova Scotia!
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Galette de Rois
For those not living in France, but wanting some galette des rois on 6 January (Epithany) here is a recipe for you
http://www.francemonthly.com/n/1202/recipe.php
http://www.francemonthly.com/n/1202/recipe.php
Jan 2nd 2009, 5:30 am
#2
Joined: Nov 2007
Posts: 2,987
Re: Galette de Rois
Nice one Val! 
We had ours yesterday! Youngest member of the gathering was under the table telling everyone which slice they could have. T'was the third year running that Syb got the couronne!
We had ours yesterday! Youngest member of the gathering was under the table telling everyone which slice they could have. T'was the third year running that Syb got the couronne!
Jan 2nd 2009, 6:30 am
#3
down under where
Joined: Jul 2006
Posts: 3,444
Re: Galette de Rois
Thanks Val.
Jan 2nd 2009, 6:51 am
#4
Grey Bombshell
Joined: Feb 2008
Location: La Feuillee, Brittany
Posts: 1,441
Re: Galette de Rois
Oh flippin heck, there goes the diet - AGAIN!!!!!! That decides it - Brittany it is if they got stuff like that about - beats Sarlat Duck, Castelnaudry Cassoulet, That Tripe Stuff from Carcassonne, Fried Goats Cheese from Gourdon and any type of crawling or swimming shellfish from Orthez!!
I can almost taste that with wondrous vanilla icecream drizzled with amaretto.
Val you are une etoile madame. But when you see me with my Fat Bum it's YOUR fault!
I can almost taste that with wondrous vanilla icecream drizzled with amaretto.
Val you are une etoile madame. But when you see me with my Fat Bum it's YOUR fault!
Jan 2nd 2009, 6:56 am
#5
Joined: Nov 2007
Posts: 2,987
Re: Galette de Rois
Oh flippin heck, there goes the diet - AGAIN!!!!!! That decides it - Brittany it is if they got stuff like that about - beats Sarlat Duck, Castelnaudry Cassoulet, That Tripe Stuff from Carcassonne, Fried Goats Cheese from Gourdon and any type of crawling or swimming shellfish from Orthez!!
I can almost taste that with wondrous vanilla icecream drizzled with amaretto.
Val you are une etoile madame. But when you see me with my Fat Bum it's YOUR fault!
I can almost taste that with wondrous vanilla icecream drizzled with amaretto.
Val you are une etoile madame. But when you see me with my Fat Bum it's YOUR fault!
Jan 2nd 2009, 7:23 am
#6
Grey Bombshell
Joined: Feb 2008
Location: La Feuillee, Brittany
Posts: 1,441
Re: Galette de Rois
Crumbs, first job on the French house will probably end up as widening the door openings ................
Jan 2nd 2009, 9:18 am
#7
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Re: Galette de Rois
You mean you can only eat them on one day!!! We normally go through a few
Our 8 year old would eat them everyday, it is OK for him , he is skinny!A couple of years ago I went off to my aerobics class, scarily called gymnastics, got there, in my serious excercise gear, like the others, only to find the hall laid out with tables and chairs, we had to sit down and eat fabulous galette (declined seconds, honest) and drank cider or you could have wine. I mean really, I was so looking forward to doing step or whatever torture they had lined up
Thanks for the reminder Val, I'll make sure we have one on 6th
Our 8 year old would eat them everyday, it is OK for him , he is skinny!A couple of years ago I went off to my aerobics class, scarily called gymnastics, got there, in my serious excercise gear, like the others, only to find the hall laid out with tables and chairs, we had to sit down and eat fabulous galette (declined seconds, honest) and drank cider or you could have wine. I mean really, I was so looking forward to doing step or whatever torture they had lined up Thanks for the reminder Val, I'll make sure we have one on 6th
Jan 2nd 2009, 9:45 am
#8
La petite noblesse
Joined: Nov 2007
Location: Craon, Mayenne
Posts: 507
Re: Galette de Rois
Like Stu, we had ours yesterday...and today...
What had us in giggles was the labelling:
40% de fourrage
Emblazoned in gold and red across the front. At first I thought it meant 40% butter pastry stuff (fouree), then Lol had a terrible thought that it meant 40% oven-baked and you had to finish it off in the oven...terrible as we'd scoffed most of it already! Then we looked up "fourrage".
It means fodder.
WTH???
Hmmmm, could this be true? Made with real fodder? I know there's a lovely stable scene on the packaging but come on!!
Ok...anyone able to enlighten us please?
What had us in giggles was the labelling:
40% de fourrage
Emblazoned in gold and red across the front. At first I thought it meant 40% butter pastry stuff (fouree), then Lol had a terrible thought that it meant 40% oven-baked and you had to finish it off in the oven...terrible as we'd scoffed most of it already! Then we looked up "fourrage".
It means fodder.
WTH???
Hmmmm, could this be true? Made with real fodder? I know there's a lovely stable scene on the packaging but come on!!
Ok...anyone able to enlighten us please?
Jan 2nd 2009, 10:00 am
#9
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Re: Galette de Rois
Ooh yes, my dictionary has fourrage as forage - specifically green silage - we have tons of the stuff and I think I'd know if it was in my galette, it smells 'orrible!! I thought fourrage meant filling, clearly I didn't get that idea from the dictionary
.
Anyway, I had a thought about the ice cream thing, my highly trained and quite fussy panel of testers prefer Aldi ice cream, it comes in big tubs (2.5 litres) and is pretty cheap. The chocolate one is really good too, with chocolate chips in. Just thought you'd like to know. The ice cream is one of the reasons my hubby cited as a reason for moving to France. Probably better not let him near Italy
.Anyway, I had a thought about the ice cream thing, my highly trained and quite fussy panel of testers prefer Aldi ice cream, it comes in big tubs (2.5 litres) and is pretty cheap. The chocolate one is really good too, with chocolate chips in. Just thought you'd like to know. The ice cream is one of the reasons my hubby cited as a reason for moving to France. Probably better not let him near Italy
Jan 2nd 2009, 10:40 am
#10
Far Kynelle
Joined: Mar 2008
Location: Gloucestershire
Posts: 5,626
Re: Galette de Rois
Ooh yes, my dictionary has fourrage as forage - specifically green silage - we have tons of the stuff and I think I'd know if it was in my galette, it smells 'orrible!! I thought fourrage meant filling, clearly I didn't get that idea from the dictionary.
Anyway, I had a thought about the ice cream thing, my highly trained and quite fussy panel of testers prefer Aldi ice cream, it comes in big tubs (2.5 litres) and is pretty cheap. The chocolate one is really good too, with chocolate chips in. Just thought you'd like to know. The ice cream is one of the reasons my hubby cited as a reason for moving to France. Probably better not let him near Italy
.Anyway, I had a thought about the ice cream thing, my highly trained and quite fussy panel of testers prefer Aldi ice cream, it comes in big tubs (2.5 litres) and is pretty cheap. The chocolate one is really good too, with chocolate chips in. Just thought you'd like to know. The ice cream is one of the reasons my hubby cited as a reason for moving to France. Probably better not let him near Italy
Jan 2nd 2009, 9:24 pm
#11
Lost in BE Cyberspace
Joined: Apr 2008
Location: Hérault (34)
Posts: 8,901
Re: Galette de Rois
Like Stu, we had ours yesterday...and today...
What had us in giggles was the labelling:
40% de fourrage
Emblazoned in gold and red across the front. At first I thought it meant 40% butter pastry stuff (fouree), then Lol had a terrible thought that it meant 40% oven-baked and you had to finish it off in the oven...terrible as we'd scoffed most of it already! Then we looked up "fourrage".
It means fodder.
WTH???
Hmmmm, could this be true? Made with real fodder? I know there's a lovely stable scene on the packaging but come on!!
Ok...anyone able to enlighten us please?
What had us in giggles was the labelling:
40% de fourrage
Emblazoned in gold and red across the front. At first I thought it meant 40% butter pastry stuff (fouree), then Lol had a terrible thought that it meant 40% oven-baked and you had to finish it off in the oven...terrible as we'd scoffed most of it already! Then we looked up "fourrage".
It means fodder.
WTH???
Hmmmm, could this be true? Made with real fodder? I know there's a lovely stable scene on the packaging but come on!!
Ok...anyone able to enlighten us please?
Amazingly quite a lot of French people don't like frangipane, which is why bakers always do galettes "sans fourrage", too, containing the traditional "fève".
There's a French word for people who collect these "fèves", but I can't remember it. (Likewise a French word for people who collect the metal tops holding the cork down on Champagne bottles - strange hobby....).
Bon appétit for les galettes!
Jan 2nd 2009, 9:50 pm
#12
Joined: Nov 2007
Posts: 2,987
Re: Galette de Rois
fourrage = filling, i.e. 40% of the whole galette is the frangipane filling.
Amazingly quite a lot of French people don't like frangipane, which is why bakers always do galettes "sans fourrage", too, containing the traditional "fève".
There's a French word for people who collect these "fèves", but I can't remember it. (Likewise a French word for people who collect the metal tops holding the cork down on Champagne bottles - strange hobby....).
Bon appétit for les galettes!
Amazingly quite a lot of French people don't like frangipane, which is why bakers always do galettes "sans fourrage", too, containing the traditional "fève".
There's a French word for people who collect these "fèves", but I can't remember it. (Likewise a French word for people who collect the metal tops holding the cork down on Champagne bottles - strange hobby....).
Bon appétit for les galettes!
Jan 2nd 2009, 10:44 pm
#13
La petite noblesse
Joined: Nov 2007
Location: Craon, Mayenne
Posts: 507
Re: Galette de Rois
Thanks dmu and L'Acajou. Funny how filling also means fodder/forrage...I wonder how that came about....
Jan 3rd 2009, 7:52 pm
#14
Lost in BE Cyberspace
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Location: Hérault (34)
Posts: 8,901
Re: Galette de Rois
The thought has just occurred to me, there are two types of galettes des rois. You must be talking about what they call a "couronne" in my area, a brioche with a fève in it.
All the postings mentioning the frangipane filling are talking about galettes made of flaky pastry, which I, personally, much prefer....
All the postings mentioning the frangipane filling are talking about galettes made of flaky pastry, which I, personally, much prefer....
Jan 3rd 2009, 7:57 pm
#15
Joined: Nov 2007
Posts: 2,987
Re: Galette de Rois
The thought has just occurred to me, there are two types of galettes des rois. You must be talking about what they call a "couronne" in my area, a brioche with a fève in it.
All the postings mentioning the frangipane filling are talking about galettes made of flaky pastry, which I, personally, much prefer....
All the postings mentioning the frangipane filling are talking about galettes made of flaky pastry, which I, personally, much prefer....
