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Re: Does anybody actually LIKE galette des roi?

No, and our eldest starts gagging at the sight of a buche de noel!
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Re: Does anybody actually LIKE galette des roi?

Congrats ALBF et al..  No experience of this on either side, but I think I can guarantee you some sleepless nights!

As for Mint's original question ... so far, so good, none!  Still time yet!  I think the frangipane ones are only tolerable warm.  Like mince pies, though with mince pies I follow the Yorkshire custom of eating it with cheese, which takes the utter sweetness away at least.  Also cheese with Christmas cake and apple pie.  Don't ask, but they do go so very well together.

I actually made my own mince pies this (sorry "last") year (now), and still two to eat .. from both shop bought pastry and mincemeat (but Waitrose, so extra special stuff!!), and they were not bad, looked funny shapes as most of my baking does, when I do it (rarely!), but tasted fine! 

Roll on le fin de janvier ...

Judith
ex W1, via 47 and 11 and now [just] in 34, equidistant from Carcassonne, Narbonne and Béziers, where I hope we'll finally stay!!

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Re: Does anybody actually LIKE galette des roi?

 ericd wrote:
You are not fully integrated until you start liking a Galette des Rois.

Here's an idea for the citizen test to become French.  Why not place a big wedge of gdr in front of potential candidates and video them when they eat it.  Then put the pics in front of a body language "expert" and we will soon know if their enjoyment is real or fake?Stick out tongue [:P]

Apprendre une langue, c'est faire un voyage différent chaque jour.
from Fle pour les curieux
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Re: Does anybody actually LIKE galette des roi?

I love a good galette with frangipan. Warm with beautiful pastry and a good filling. Truth is, that I have always have, what is better than warm good butter puff pastry with a soft nutty filling.

I have made puff pastry, but my favourite in France was Casino's butter puff pastry, and I would use that, delicious.Big Smile [:D]

I have been had though,even in good bakers in France where they have sold me ones with creme pat inside or even apple once, and not said, which is a ruddy cheek as I have usually bought these on my way home so around 6 and some distance from our village.

Brioche............ what is that about, dry dry dry sweet bread, no wonder the french are great 'dunkers', which I applaud. However, I do like a chinoise, with the creme pat or a tropezienne.




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Re: Does anybody actually LIKE galette des roi?

Yes Idun, it can be delicious.
I had a friend who just made a pastry flan base, with frangipane mixture on top, which was very good.
Puff pastry - I bought a low-fat Jusroll one yesterday and made a chicken pie which worked well.
Never made puff pastry.

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Re: Does anybody actually LIKE galette des roi?


I've eaten galette des roi twice when it has been in the 30% reduction cool cabinet in Lidl.  A slice, one minute in the microwave, and a dollop of vanilla ice-cream made it an enjoyable after dinner desert for me.

As for brioche, we make our own du pain brioché in this household and I eat it toasted with either jam or marmalade every morning for breakfast.

No issues with either for me.

A friend in need's a pest. Get rid.
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Re: Does anybody actually LIKE galette des roi?

There's no getting away from them here, but in desperation, I made both versions myself this year.
I'd only ever done the frangipani one before.
They're both infinitely better home-made!
One big plus was not being able to find the 'fêves' anywhere in the house, in time to include them. What a shame....
Just need to work on getting hold of some decent cider for next January ;-)
Be alert!! Your country needs lerts.....
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Re: Does anybody actually LIKE galette des roi?

I had my first today; having just arrived back in France on Saturday evening, we were tired and had a late start to Sunday. So our favourite cake shop had very little to offer as they close at noon. So I bought a slice of lovely, flaky galette des rois. Any Deschamps cake is delicious and this was no exception.

There’s our AVF galette des rois gathering on Friday, with galettes prepared that morning by a chef who is an AVF member, along with volunteer members - their galettes will be delicious too, I’m sure.

I dislike intensely the brioche type; M. Deschamps makes some but the vast majority in the window are flaky pastry. His flaky pastry isn’t the crumbly-falling-everywhere type, but delicious and so light.


Life is not about waiting for the storm to pass, it's about learning to dance in the rain.


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