King’s Galette // Galette des Rois

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I know what you all are saying… Sara la galette des Rois is for January, but for me can be all year long.

Being in the Pastry school is great but is also a loooot of work, that’s why I’m taking so long to publish recipes, including  the famous galette des rois.
The special part of this recipe is that is 100% homemade, and I’m so proud with the result cause it was silly of me been scared to do my own puff pastry. Now I feel I discovered a whole new world!

This particular recipe is from my school and is the exact quantity for 6 servings galette. I did it for a special dinner with old friends and the LOVED it! ❤

Galette des Rois

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For the Almond Crean you will need:

  • 75 g of butter (softened)
  • 75 g of sugar
  • 75 g of egg ( 2 small eggs)
  • 75 g of Almond meal
  • 10 g of rum (optional)
  • 7.5 g of cornstarch

Cream the butter and add in the sugar. Mix well
Add the eggs and incorporate, then add the almond meal and mix. If you are using rum, this is the time to add it, if not skip it and add the cornstarch to the mixture.

Thoroughly mix all the ingredients until well incorporated and has a pale creamy consistency. Cover the cream to the contact with plastic film and refrigerate.

Assembly:

When your puff pastry is ready, roll it out (lengthwise)on a floured surface. Roll until you can cut 2 circles of 24 cm.

Remove the almond cream from the fridge and whisk it a little, then transfert to a pastry bag set with a 8mm round tip. (it will be easy to pipe it)

Put one of the dough circles on a baking sheet cover with parchment paper. Grab your almond cream and pipe a Spiral starting on the center of the dough circle and leaving a 2 cm separation of the edge. Place “la féve” on the almond cream.

With a small pastry brush and some water, brush the 2 cm of dough left uncover. This will help us to seal the borders of our galette. Pass the brush 2 times to wet the border.

Carefully place the 2nd dough circle (TOP) over the 1st and do some pressure with your finger on the 2cm edge we wet before. Be sure to seal properly the borders to avoid an almond cream leak.

Now with a small knife do diagonal little cuts to the border of the galette, this is decoration and also helps to keep it sealed. Eggwash the galette surface 1 time and refrigerate for 45 minutes.

After the resting time, take it out from the fridge and with a small knife do a flower drawing on the surface. BE CAREFUL and Do Not cut through the top, or the galette will open while baking.

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Preheat the oven at 180 °C. Eggwash the galette for a second time and bake for 35 – 40 minutes.

Some people love the Frangipane (2/3 almond cream and 1/3 pastry cream) but for our special guest we did a full almond one and it was a success!

Sorry for the last photo! I did it once we finish eating =P

Enjoy,

galette des rois4

Love,

Sara

Snowflakes Sugar Cookies

Snowflakes Sugar Cookies 3
Christmas for me is like a baking fever, I want to do everything almost in no time.
Baking cookies is such a tradition but you can agree with me that finding a good cookie recipe can be hard.
After a lot of trying and disappointments I ran on this great recipe from Rosie. Gave it a try with a few turns and voilà, cookies where delicious and above all they didn’t deform while baking. This recipe is a Keeper.
As mine in Law’s where leaving us for xmas to see the rest of the family, I had to come up with cute easy transportable gift for everyone and thats when the cookies came to save me. So I did 2 batches of these lovelies and had so much fun decorating them.
Snowflakes Sugar Cookies1
Snowflakes Sugar Cookies

Yield: Aprox 22 medium cookies
Recipe adapted from Sweetapolita

You will need:

  • 375 g of all-purpose flour, sifted
  • a pinch of salt salt
  • 230 g of unsalted butter, softened
  • 200 g sugar
  • 1 large eggs, cold
  • 1teaspoon of pure vanilla extract
  • 1/8 teaspoon of almond extract

In large bowl, sift together flour and salt. Set aside.

In your Kitchen Aid or electric mixer fitted with the paddle attachment, cream butter and sugar until pale and fluffy. Beat in the egg until well incorporated.

Add flour mixture and mix on low speed until thoroughly combined. Add the vanilla extract (in my case I add a little of pure vanilla powder cause its great)  and almond extract and blend. Scrape the walls of the bowl to better results.

Remove the dough from bowl, make a ball, and place on a large piece of paper film on your counter top. Wrap  the ball and then press down with the palm of your hand and make a disc.

Place the dough disc in the fridge for about an hour. I always wait cause in that way the cookies gets sharp edges.

Remove the disc and plastic wrap, place the dough on top of a large piece of parchment paper , then another sheet of parchment paper and roll it out. At the beginning its a little bit hard, but it will get easier I promise!

If you don’t have dough dowels like me, try to roll the dough until you get aprox the same thickness everywhere.

Preheat your oven to 180° C. Slide your parchment paper and dough onto a board, then place in refrigerator for about 20minutes. Remove from fridge, and cut your shapes using the cutters of your choice.

Place the cookies on a baking pan previously set with parchment paper. Place sheet with cookies into freezer for 30 minutes before baking.

Bake for14 minutes, or until edges are golden brown.

Cool sheets on wire racks. When the cookies are cooled you can start decorating with royal icing =D

Snowflakes Sugar Cookies 2

The cookies can be stored at room temperature in an airtight container for up to 2 weeks.

The Christmas day my mom in law distribute the cute cookie packages we prepare and everyone absolutely loved them. We receive so many calls and flattering messages for the simple but great gift.

I hope you all had an amazing Christmas and that  all your wishes come true.

Love,

Sara

Christmas Apple Tart // Tarte Pomme Epices de Noël

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Apple pie anyone?
I know you might think you have already tried a great apple pie, maybe mine wont be different but after a lot of research and criticism of my Father in law (one of the most demanding and delicate palates I know), I wanted to do a perfect xmas spiced apple tart and believe me, for once I can’t be happier with the result.

Due a lack of apples, i had to put 3 small pears inside but the result was even better so I highly recommend to include the pears, but if you are not very convinced you can totally go for a full apple tart. It will work great as well.

Here is the recipe, try it and let me know  *.*

Christmas Apple Tart 2

For the Sweet Dough you will need:
Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 25 g of egg
  • 125 g of flour
  • a little bit of water

In the bowl of your Kitchen Aid or else, cream the butter and the sugar until pale and smooth. Add in the egg.

In low speed incorporate the flour to the sugar butter mixture. Add a little bit of water until the dough comes together and the ingredients are thoroughly mixed. Do not over beat.

Remove the dough from the bowl, form a disk with it  and wrap in plastic film. Refrigerate for 30 min or more.

Butter the tart ring and place it on a baking sheet. Roll out the dough on a floured surface and cover the ring with it. Pinch the edges and Reserve.

Prepare the Christmas spice  Apple-Pear compote:

  • 2 Red apples
  • 3 small mature pears
  • 1teaspoon of vanilla (natural powder)
  • 1/4 teaspoon of Nutmeg
  • 1/4 teaspoon of ginger
  • 1/4 teaspoon of cinnamon
  • green lemon zest freshly grated
  • fresh lemon juice (this will avoid the oxidation)

Peel the fruits, remove their core and seeds. Chop the pears and apples in regular size cubes to ease the cooking.

Put the fruits in a casserole with a little of water. add in the spices, zest and lemon juice. Cook until the water is almost inexistent and the whole is compote like. Reserve

Christmas Apple Tart 3

For the Apple Carpaccio and Assembly you will need:

  • 3 apples
  • 50 g of butter
  • 2 tablespoons of brown sugar
  • blond glaze or warm apricot marmalade.

Peel and cut the apples in 2. Remove the core and seeds. With a mandoline, slice the apple halves into slices of 1 or 1.5mm thickness.

Christmas Apple Tart 4

Preheat the oven at 200°C

Spread the bottom of the tart with the pear and apple compote. Place the apple slices (carpaccio) one over the other.

Melt the butter and brush over the apples. Sprinkle the brown sugar.

Bake for 30 minutes or until the edges and bottom of the tart is well colored.

A slice of this thin and tasty tart will be perfect for dessert after a heavy xmas dinner.

Christmas Apple Tart 1

Wishing you all Merry Christmas.

Love,

Sara

Pumpkin Banana Coconut Cake

You might be wondering why theres only one picture and why its so ugly, orangy and saturated… well I present you my excuses in advance… Belive it or not, I did the cake photo shoot but as clueless as I am I just forgot the most important thing while taking a picture, the freaking memory card!

Yeap, you can laugh as hard as you want and you can also wonder how the heck I didn’t check before shooting… Well that’s me! The worst part is that in the camera screen theres and intermittent little sign who says: NO MEMORY STICK! How can I miss that hu? Well fellas I did!

You can also may ask, why I didn’t re-do the photos, well cause there’s no more bread!!! It was so delicious that was eaten in less than an hour. Thank God it was yummy, cause now thats my only comfort.

This picture is the one I took with my phone to send it to my husband et voilà, is the only one I have for the blog. SORRY ='(

Here’s the recipe for this great cake, perfect for autumn:

Ingredients:

  • 2 cups of all purposeFlour
  • 2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of vegetable oil
  • 3/4 cup of granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon of vanilla extract
  • 2 large ripe bananas
  • 3/4 cup of fresh Pumpkin Puree
  • 1/4 cup of Milk
  • 1 teaspoon of ginger
  • 1teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 cup of grated coconut

Preheat the oven at 180°C and butter + flour your cake pan.

In a large bowl, mix the flour, baking powder and salt. Mix to spread evenly.

In a medium bowl and with and electric mixer, beat the butter, oil and sugar. Add the eggs one at a time, mixing well after each addition . Add the vanilla extract and stir.

In a bowl, mash the bananas with the milk. Mix in the pumpkin puree, coconut and spices. Mix well.

Graduaslly mix half of the flour mixture into the butter mix. Then, mix in the banana-pumpkin mix and then the other half of the flour mixture.

Pour the batter into the pan and bake for 40-45 minutes, or until a toothpick comes clean.
I hope you all enjoy this easy and tasty recipe.

Next time I will be more cautious with the memory stick.. I promise,

Love,

Sara

Zucchini Bread

As summer comes, the zucchini is a main ingredient in so many dishes. We can find it in tarts, poelés, pasta, muffins, flans, chips and even bread.

The zucchini is very versatile, it works just great in savory dishes as in desserts, so surfing around the web looking for inspiration, the idea of the well known bread came to me. As an amateur in bread making, I thought it was a good idea to give it a try and finally use some zucchini I had in the fridge.

The procedure is the same for doing some carrot cake, so the result will be very flavorful and summer like.

The bread is super moist and with crunchy parts thanks to the walnuts and hazelnuts =D

For the Zucchini Bread you will need:
Adapted from Simple Recipes
Makes 2 breads

  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/2 teaspoon of Ginger
  • 1/2 cup chopped walnuts
  • 1/2 cup of chopped hazelnuts

Preheat the oven to 175°C. Butter and flour 2 baking pans.

In a large bowl, mix together the sugar, eggs, and vanilla.
Mix in the grated zucchini and then the melted butter.

Add in and mix the baking soda and salt.

Add the flour in 3 times time. Sprinkle in the cinnamon, ginger and nutmeg and mix.
Fold in the nuts and mix to distribute evenly.

Divide the batter equally between 2 buttered  loaf pans.
Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean.

Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Serve warm with some milk and it will be the perfect afternoon treat =P

Bon Appétit,
Love
Sara