Judith Posted January 9, 2019 Share Posted January 9, 2019 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 ... Link to comment Share on other sites More sharing options...
mint Posted January 9, 2019 Author Share Posted January 9, 2019 [quote user="ericd"]You are not fully integrated until you start liking a Galette des Rois. [/quote]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?[:P] Link to comment Share on other sites More sharing options...
idun Posted January 9, 2019 Share Posted January 9, 2019 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.[: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. Link to comment Share on other sites More sharing options...
Patf Posted January 9, 2019 Share Posted January 9, 2019 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. Link to comment Share on other sites More sharing options...
cajal Posted January 9, 2019 Share Posted January 9, 2019 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. Link to comment Share on other sites More sharing options...
Noisette Posted January 13, 2019 Share Posted January 13, 2019 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 ;-) Link to comment Share on other sites More sharing options...
Gardengirl Posted January 13, 2019 Share Posted January 13, 2019 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. Link to comment Share on other sites More sharing options...
mint Posted January 14, 2019 Author Share Posted January 14, 2019 [quote user="Noisette"]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 ;-)[/quote]Noisette, my favourite cider used to be from a little resto (maybe not a "real" resto, perhaps call it a bar/café) in Normandy where the cider is slightly cloudy and made by the owner. First time we went, it was boiling hot and 2 small glasses were delightful. Next and subsequent times, he'd bring the whole bottle out and leave it on the table! Massive temptation but commonsense always prevailed because we didn't live there and had long drives ahead.Failing that place, I have recently taken to pink ciders and there is one which is superior to the own-brand supermarket ones but I'm blowed if I can remember the name![:$] It could be Brittany or Normandy cider but I served it to my French neighbour and indeed she liked it so much, she served it with HER galette des rois. Cider was fine but no, still can't like the gdr!If you have not had the pink type, noisette, you might like to try it? Link to comment Share on other sites More sharing options...
nomoss Posted January 14, 2019 Share Posted January 14, 2019 Looks like bakewell tart to me.Something grannies used to make[:)] Link to comment Share on other sites More sharing options...
Noisette Posted January 14, 2019 Share Posted January 14, 2019 Mint, I remember sitting in the March sunshine at Le Bec Hellouin, many years ago, drinking Normandy zider out of pottery cups :-) Thanks for the tip about pink cider. Is it brut or doux though? Can't abide the sweet stuff, whatever colour it is!One of my briochée galettes was drier than the other, despite using the same recipe for both. The dry one is going to be transformed into baba au rhum ...yum ! Link to comment Share on other sites More sharing options...
mint Posted January 15, 2019 Author Share Posted January 15, 2019 Oh, you gourmande, you[:)]No worries, the pink cider is brut. Link to comment Share on other sites More sharing options...
Noisette Posted January 15, 2019 Share Posted January 15, 2019 Heehee. Excellent! Will have a look for some tomorrow :-) Link to comment Share on other sites More sharing options...
nomoss Posted January 15, 2019 Share Posted January 15, 2019 Still looks like a boring bakewell tart[:D] Link to comment Share on other sites More sharing options...
richard51 Posted January 16, 2019 Share Posted January 16, 2019 The "bakewell" tarts sold in supermarkets are tasteless.However, in Bakewell, tarts are not made - they are Bakewell Puddings and delicious. Link to comment Share on other sites More sharing options...
mint Posted January 16, 2019 Author Share Posted January 16, 2019 Counting the days now to the end of the gdr season. This evening, OH tried his best to persuade me to go to his table tennis assoc's galette night.I felt really mean saying no but, for the life of me, I don't think I can face another piece of gdr. One more occasion to have this delicacy however. This will be at my gym but I am hoping that perhaps they have already eaten it last Monday when I couldn't go! Link to comment Share on other sites More sharing options...
YCCMB Posted January 16, 2019 Share Posted January 16, 2019 Luckily, mince pies get phased out much earlier! In fact, there are already signs of the odd Easter egg. Link to comment Share on other sites More sharing options...
nomoss Posted January 16, 2019 Share Posted January 16, 2019 At least we seem to have stopped the perennial attempts of old dears, who are usually younger than ourselves, to sell us their brioches during the festive season, although we have usually given a donation to their charity. Maybe that made them feel guilty.My response to the last lot was "Why can't we eat bread?" Link to comment Share on other sites More sharing options...
mint Posted January 16, 2019 Author Share Posted January 16, 2019 [quote user=" YCCMB"]Luckily, mince pies get phased out much earlier! In fact, there are already signs of the odd Easter egg.[/quote]But I don't mind mince pies! Funny you should mention them because today I made half a dozen quiches and I had just enough pastry left for the base of a small tartlette tin. Couldn't be bothered to make cheese straws or anything else, so just filled it with mincemeat and topped it with breadcrumbs for some crunch.It tasted very nice[:)], well the half of it that I ate.As for Easter eggs, don't like them either![+o(] Perhaps I've had a surfeit of sweet things...... Link to comment Share on other sites More sharing options...
YCCMB Posted January 16, 2019 Share Posted January 16, 2019 I'm a bit ambivalent about those kinds of sweet things...Can't necessarily discipline myself not to eat them, but can't say I like them especially. That says more about my willpower than anything else! Link to comment Share on other sites More sharing options...
YCCMB Posted January 17, 2019 Share Posted January 17, 2019 Hey, Mint! Among a collection of photos of Gilets Jaunes graffiti that I've just been scrolling through on Facebook:"Moins de rois, plus de galettes!" Link to comment Share on other sites More sharing options...
Loiseau Posted January 17, 2019 Share Posted January 17, 2019 YCCMB wrote:Luckily, mince pies get phased out much earlier! In fact, there are already signs of the odd Easter egg.Hot cross buns have been in M&S since Christmas. In fact I think they are now on sale all year. Link to comment Share on other sites More sharing options...
YCCMB Posted January 17, 2019 Share Posted January 17, 2019 I'm quite partial to a hot cross bun. I'm more than happy to see them more often. Especially as they appear so randomly if condemned to fitting in with Easter! Link to comment Share on other sites More sharing options...
Gardengirl Posted January 17, 2019 Share Posted January 17, 2019 Loiseau, yes, hot cross bubs are in our little local branch of M&S all year. I get indigestion if I eat any, so I get a bit miffed that I can buy those all the time, plus croissants and other such things that I wouldn’t buy in the UK, yet teacakes are rarely stocked. Link to comment Share on other sites More sharing options...
lindal1000 Posted January 17, 2019 Share Posted January 17, 2019 Frangipan ones yes..brioche ones no! Link to comment Share on other sites More sharing options...
mint Posted January 17, 2019 Author Share Posted January 17, 2019 [quote user=" YCCMB"]Hey, Mint! Among a collection of photos of Gilets Jaunes graffiti that I've just been scrolling through on Facebook:"Moins de rois, plus de galettes!"[/quote]On that basis, I think I can acquire a real taste for gdr[:D]The gilets jaunes near us were toasting each other and eating these things at the rond points. Bully for them.....well, they weren't going to miss out, were they?Plus, they had their reveillons at the roundabouts too[:D] Link to comment Share on other sites More sharing options...
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