King’s Galette // Galette des Rois

galette des rois3

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

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

Summer Delice! Parfait de Rhubarbe

Sumer here, Olympic Fever, luggage in the making, so many things going on this week!
But above all I’ve been struggling with my dessert Muse! God I was desperate cause I had no Idea what to post and bake.

Finally, the hubs reminded me I had some chopped Rhubarbe frozen in the fridge for over a week now, and CHIN CHIN the idea just came. What about a parfait? I wanted a rhubarbe sorbet but lacking of ice cream maker, the parfait was the next great idea (plus it taste like ice cream). This just fit perfect with the summer heat and isn’t long to do so I could watch the Olympics while doing it! Jackpot!

So fellas, I’m sharing with you this simple and delicate recipe.

For the mini tarts crust use this recipe and lower the quantities.

For the Parfait de Rhubarbe you will need:

  • 250 g of rhubarb
  • 10 cl of water
  • 100 g of sugar
  • 1 fresh egg
  • 1 teaspoon rose water
  • 200 g of heavy cream

Preparation:

Peel the rhubarb, cut into cubes and simmer with water for about 7 minutes or until tender.

Make the rhubarbe puree using a blender, then pass through a strainer.

Add sugar and cook the puree in a saucepan until reduced by half. Set asside and let it cool.

Separate the egg (the white from the yolk) . Put the yolk in a bowl with half the rhubarb puree, whisk in the rose water, mix over a double boiler until a thick foam .

Remove from the double boiler and continue to whisk until cool. Whip in the cream.

Beat the egg white until stiff and incorporate one after the other (cream first and egg white after). Pour the mixture into molds and let set in the freezer for at least 6 h.

Place the rhubarbe parfait over the mini tarts crust.

Before serving pour a little rhubarb puree or compote and enjoy.

This dessert is perfect for summer, easy and refreshing.

I was very uncertain how this dessert will come out, but I’m super pleased cause it’s everything I wanted.

This parfait can work too by layers meaning, the tart crust, one layer of parfait, one of gélée de rhubarbe and another one of parfait. Variations are always a great idea.

I hope you like it,
Love,
Sara

Italian Biscotti

Hi I’m Sara and I’m doing Diet! =O Horror screammm!!
I’m so bad dieting, I have cravings all the time, there’s just something wrong in my head, as soon as I say the word diet, my body hurts and I need sugar. LOL
You know I’m all about pastry, so how the heck I’m supposed to do the diet? Well, with a lot of courage, water and sleeping I survived the 1st week! Yeahhh, so I needed to indulge myself and my hubs… Flavia, our Lebanese guest mentioned the other day, she loved Biscotti so, I said: Why Not! Biscotti it is!
Honestly, I never thought they where so EASY to make, takes a little time but when ready, these are just incredible.
Looking for the right recipe, I read some online articles about Gina DePalma and her Mosaic Biscotti, even saw a video and she is super funny so it was a “coup de foudre” and I went for her recipe with no hesitation.
I’m really glad I did cause they are so good.
Recipe by: Gina DePalma
Yield : Makes about 4 dozen biscotti
You will need:
  • 3 ½ cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 2 large egg yolks, plus 1 egg white for glaze
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 8ounces semisweet or bittersweet chocolate, coarsely chopped
  • 2 cups of hazelnuts, coarsely chopped
  • 2 cups whole, unsalted pistachios, coarsely chopped
  • 1/2 cup of cranberries
  • 1/2 cup of walnuts

In a medium bowl, whisk together the flour, baking powder and salt and set aside.

Using an electric mixer fitted with the paddle attachment, beat together the eggs, egg yolks, and 2 cups sugar on medium speed until pale and thick, Beat in the vanilla extract,

In this moment you can separate your dough in 2 parts as I did. In one bowl I added hazelnuts and chocolate chips to the dough, and in another I mixed in the pistachios, cranberries, walnuts and almonds.

You can substitute the nuts as you desire, even add some white chocolate =P, incorporate the nuts until the dough is thoroughly mixed.

Preheat the oven to 165°C . Lightly grease two large baking sheets with parchment.

Using floured hands, divide the dough into 5 equal portions, to do the right size log (mines where way too big and difficult to cut)

On a lightly floured surface, shape each portion of the dough into a log about 1 ½ inches in diameter and 1 inches long.

Place 2 of the logs on one of the baking sheets, 3 inches apart, and 3 of the logs on the second baking sheet, also 3 inches apart.

In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with the beaten egg white.

Bake the logs until they are lightly golden brown, firm to the touch, and just beginning to crack slightly around 25 minutes.

Allow the logs to cool on the baking sheets on a wire rack until they are cool to the touch, about 40 minutes.
Reduce the oven temperature to 135°C.

With a sharp, serrated knife, slice the biscotti slightly on the bias into wide slices. (Mi knife its just So Bad)

Lay the slices on the baking sheets in a single layer. Return them to the oven and cook for 25 minutes more, or until they are toasted, dry, and crisp.

Cool the biscotti completely on the sheets, then store them in an airtight container kept in a cool, dry place for up to 2 weeks.

Enjoy with coffee, tea or even milk.

If you try them please tell me what you think.

By the way, I put way too much chocolate so the cutting process wasn’t very smooth. Next time I’ll put less =(

Advice: If you have an offset serrated knife, you will be in heaven cutting the biscotti slices. Mine is a bad knife so the cuts aren’t too pretty.

My rustic biscotti were great in taste so see you next time ❤

Bon appétit,

Sara