Monday, December 07, 2009

A Citrusy Galette des Rois

I cannot wait. That is, to sink my teeth into all things buttery, yeasty and good. Yep it's less than 2 weeks til I leave for des vacances in France and I'm feeling antsy to get going. I swear I must be hallucinating 'cos I hear all those baguettes and croissants calling out to me, waxing lyrical with their flaky, crusty tones. Aaahhh.

Since my family and friends aren't able to come with me, I felt compelled to whip up a little bit of France for dinner last Saturday. One of my absolute favourites is this lovely citrus version of a galette des rois. It takes only 10 minutes to put together and another 20 minutes before you emerge with a soft, golden pillow, held high with the warm, almond-infused vapours.

I finally got to use the cookbook by Stephane Reynaud that my "tai lo" Ed + Ron got for me when I left for Singapore. :) It is a basic recette for a galette des rois, only zested with orange and pelted with a good squeeze of orange jus. I know you will enjoy it as much as everyone did. Bon ap!

Galette des rois (avec orange)
Adapted from Ripailles Traditional French Cooking by Stephane Reynaud
For 6

2 sheets of puff pastry
150g almond meal
150g caster sugar
2 eggs
150g butter
1 egg yolk
1 medium orange

Mix the almond meal and sugar together. Melt the butter, cool and add to the almond mixture. Add the eggs, zest and juice of one orange. Stir to just combine.

Roll the puff pastry out into 2 circles. Spread the almond mixture onto one of the disks, leaving a 1cm marign all around. Brush the edges with egg yolk and place the other disk on top. Seal.

Using the point of knife, trace a rosette pattern all over the top nad brush with egg yolk. Bake for 30 minutes at 180degC.