Namely, the traditional Galette de Roi and some Crème Brûlée.
Galette de Roi or The King’s Cake
Purchased at Au Pain Doré for a whopping $23!
(We got the super sized one)
Still, it was delicious.
If you have never had a Galette de Roi, they are usually only available at the start of the year.
Here it is ready to go into the oven to be warmed and toasted.
And YUM!
The little bird there is the equivalent of a hidden bean inside the cake.
Whoever gets the bean, is declared King.
BF got it this year. 🙂 I was Queen of Cakes last year.
Crème Brûlée or Burnt Cream
Done in the oven, because we don’t have the torch.
BF the Chef was disappointed by its lack of burnt-ness, how warm it was, and the texture.
….but I greedily ate as much as my spoon could crack and scoop up.
I found it delicious!
And the New Year begins beautifully for my belly 😀
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That sounds a lot like a King Cake that we have to celebrate Mardi Gras…not the actual cake, but the hidden baby inside. The person who gets it is the King and has to buy the next cake…although, a King Cake is more like a giant creamy, filled, soft cinnamon roll. I see a new "New Years" tradition coming on if this is as delicious as it sounds!
Galette des rois is really easy to make using frozen puff pastry: thaw it, roll it out, add a layer of purchased marzipan (into which you add your king/bean– I use a pistachio, which we always have leftover from Christmas), then top with another layer of puff pastry, crimp together and brush beaten egg on top. Score the top in a design if you wish, then bake about 400 F for 20ish minutes.
I made a half-recipe this year because we were only three. The youngest person chooses to whom each slice goes.
I'd never seen these – it looks sooo good though! The little bird is adorable 🙂
What a gorgeous cake! 🙂
First off – it all looks extremely delicious!!! But I have never hear of a Galette de Roi – how exciting. I will have to do this next year. I think my kids would love it.
I've never had galette du roi before, but this one looks really good!
Crème Brûlée is always incredibly good, it is my new all time favorite dessert, even above cheesecake. I've never made it into a single dish before, but it seems easier that way! I tried my last recipe (Saturday) from the 1,000 best recipes Cooks Illustrated cookbook and they say to refrigerate it for a while after you've torched the top (or put it under the broiler). I did as they said and it truly was better.
Mmmmmmmmmmm now I want some again!
I noticed you guys bought your galette de Roi, but do you happen to know of any recipes? I tried this once LONG ago in a french class and it was DELICIOUS! I tried looking up a recipe, but it yielded a bready kind of thing, which was good, but it wasn't the galette I'd tried years before. I'd appreciate it if you could let me know if any accurate recipes! (And I haven't been able to find any in stores in previous years….but maybe I should try again?)
As for the creme brulee, try letting it sit on some ice after you broil the top….it'll cool it off a little! I agree with your BF, it's much better when it's not warm! (Although I probably would've done the same as you….haha.)
BF tried to make it. It was a MESS he said, because you had to put a layer of butter in between layers of very thin pastry,.. like a thousand times. LOL
He tried making it, it was too bready — which is another recipe style of the Galette de Roi but not the semi-official “French” one.
So we’ve just given up and are resorting to buying it, to get the taste. We only eat it once a year.. or twice at best anyway.
I liked it warm! Then again I am not a picky French eater ;P It tasted like warm, sugary pudding. Nom.
Darn….that's not what I wanted to hear! lol. I'll give it another shot at the stores, but I guess I better act quickly! Thanks!
Yum Yum! I'm jealous.
What a pretty galette! And ohhhh creme brulee! How I covet it. Excellent way to start the New Year: propitious.