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January 13, 2013
Here’s the conundrum: I haven’t been posting, so you haven’t seen me but, in fact, I’ve been out and about more than ever. Uptown and downtown. Baking cookies and selling cookies. Dashing around town for meetings. And traveling. As a writer, I always tell people that I work in a cocoon, a comfy one that includes a kitchen and a desk. But ever since the birth of Beurre & Sel, I’ve had to get out of my yoga pants and into town. And you know what? It’s been great! I’ve loved meeting so many people who love cookies the way that I do.
Thank you, thank you to all of you who came to visit us at La Marqueta and the Essex Street Market. And merci to all you visited us online and who entrusted us with sending stacks of cookies to your friends and families, clients, colleagues and holiday hosts. It’s been a really exciting fall (yeah, yeah, a little exhausting too) and we’re all geared up for winter and getting ready for Valentine’s Day. (Wait until you see what I’m baking for it!)
And now it’s a New Year and I hope it will be a wonderful one for you and for everyone you love.
I’ve got a hunch that it’s going to be a good year, in part because, for the first time ever, I was the person who got the trinket in the galette des rois (kings cake)! And so I got to wear the crown and crown my king! I know it doesn’t sound like much, but I’m taking it as a sign. And if I’m thinking I’m going to have a good year, I’d like to think that you’re going to have one too.
Wishing you everything sweet for 2013 – xoDorie
The Ritual of Galette des Rois: Epiphany is January 6 and in France, as in other places, the day is celebrated with a special pastry: Kings Cake. In Provence, the cake is made with a brioche dough, baked in a ring and decorated with candied fruit. Just about everywhere else in France the cake is not a cake at all, but two layers of puff pastry encasing, at its most classic, almond cream: a mix of butter, eggs, sugar and ground almonds. Just as modern pastry chefs have played with the flavor of the fillings, they’ve also made the Galette des Rois a celebration running from the day after Christmas through most of January, giving sweet lovers more chances to taste different kinds of galettes and, of course, more chances to be crowned the king or queen.
Here’s how it works. Baked inside every galette is a little trinket. Originally, it was a bean, or feve, nowadays it’s a small porcelain charm (some beautiful enough to wear) and at all times it’s something to aspire to and to beware of: I’m guessing that dentists are busy during the galette season. When you buy a galette, you’re given a crown and, as with the feves, crowns go from simple (think McDonald’s like) to gorgeous, like the intricate orange crown from Pierre Herme
. The youngest person in the group is supposed to sit under the table – I wish you could have seen 30-year old Simon crouched under the table! – and, as each portion of the galette is sliced, ‘the child’ calls out the name of the person who should be served. Of course, there’s great excitement when the feve is discovered and the discoveree is crowned. In some homes, the crown is passed along to the winner’s choice for King or Queen. When I won the crown, Pierre had supplied a second crown and so I was able to give it to Michael and we could both look silly … but happy.
, galette des rois
, New Year
At Home in Paris
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| January 13, 2013 3:24 PM
For the second year in a row, I baked galette's for our 3 first grade classes. We are studying World Religions and figured the children knew enough about the US traditions so we taught them about the feast of the epiphany. I hid a craisin in each cake (didnt think a trinket would be a good choice), but we let everyone make their own crown. It was a hit with students (and a few teachers) asking for seconds! Surprisingly even the students who said they attended Mass on Jan 6 didn't know anything about it, although we are located in Colorado. By the way, your galette is much much prettier!!
| January 13, 2013 5:19 PM
Dorie, Dorie! This Galette de Rois looks heavenly...You made me hungry!!!I just wish its recipe was published here. Have a very happy New Year!!
| January 13, 2013 6:47 PM
Oh those Galettes are so beautifulâ€¦such a wonderful traditionâ€¦it sounds like so much fun.
Wishing you a blessed, Happy and Healthy New Year, Dorie!
| January 13, 2013 8:58 PM
Felicitations et bonne annee!
Loved the cocktail cookies and sables! Looking forward to V-day goodies....
Deb (in Dallas)
replied to comment from Deborah Orrill
| January 14, 2013 4:02 AM
... and a tres bonne annee to you too, Deb. Knowing you, you'll have a delicious year! xo
replied to comment from Kathy
| January 14, 2013 4:04 AM
Kathy, the galettes are both beautiful and delicious and I love that the tradition endures. Happy new year to you, too.
replied to comment from Denise Browning
| January 14, 2013 4:08 AM
Denise, making a galette des rois is easier than it might seem. I've got a recipe for a very good galette in my book, Paris Sweets, and I'm sure that you can find others. Enjoy!
replied to comment from Kate
| January 14, 2013 4:10 AM
Kate, I love what you did with your students! It's so wonderful when you can make a tradition come alive the way you did. I can just imagine how fanciful the children's crowns were. Thanks so much for sharing this story -
Mardi (eat. live. travel. write.)
| January 14, 2013 5:42 AM
YAY for getting the fÃ¨ve! It's surely an aupicious sign that 2013 is going to be the year of Dorie! Wishing you health and happiness in 2013, and some delicious eats too!
Patricia @ ButterYum
| January 14, 2013 11:29 AM
I made one for the first time this year, but I didn't know it was supposed to have a trinket inside or a crown on top. Sure was delicious though.
replied to comment from Mardi (eat. live. travel. write.)
| January 14, 2013 12:08 PM
Mardi, merci and best, best to you too. And speaking of delicious eats, I loved following your adventures in Burma.
replied to comment from Patricia @ ButterYum
| January 14, 2013 12:23 PM
Patricia, delicious is the most important part of any dessert, but the trinket is a lot of fun. Next time ...
| January 15, 2013 11:40 AM
How about Beurre & Sel offer a package of almond-filled King Cookies, with a trinket in one of the cookies in each pack.
| January 16, 2013 12:15 PM
Dorie, wishing all the very best for the New Year and much success with all your ventures! I love the Galettes des Rois, I always bake two and end up putting more than one porcelain figurine in the almond cream so there is more than one king/queen at our house on Dec. 6th - baking those Galettes has become a beloved tradition for us (http://kitchenlioness.blogspot.de/2013/01/galette-des-rois-dreikonigskuchen.html).
P.S.: Many big fat hugs from my daughter Freya, she hopes that you received and liked her Christmas drawing together with our Christmas card in the mail.
| January 18, 2013 4:14 AM
Dorie, wishing you all the best for the New Year! We love the Galette des Rois at our house too but I always end up baking two galettes and hiding more than one porcelain figurine for the kids inside the almond cream - so we have more than one queen/king on Jan. 6th.(http://kitchenlioness.blogspot.de/2013/01/galette-des-rois-dreikonigskuchen.html)
P.S.: Hugs from my daughter Freya, she hopes that you liked the Christmas drawing that she made for you and that I send together with my Christmas card for the FFwD card exchange - Thank you also for the lovely card that we received from you, we were quite delighted to receive it!
replied to comment from Tags
| January 19, 2013 9:25 AM
Tags, I love this idea. Don't be surprise if you see Kings Cookies at Beurre & Sel next year!
replied to comment from Andrea
| January 19, 2013 9:37 AM
Andrea, thank you and thank you, Freya, for your Christmas card and good wishes. I love your idea of putting more than one trinket in a cake - I just might do the same thing next year. Merci.
| January 26, 2013 12:21 AM
That looks really delicious! Now it makes me want to eat something sweet and here I thought I would finally be able to stick to my New Year's resolution to pass on sweets.
replied to comment from Michaela
| January 29, 2013 8:02 PM
Michaela- I hate to admit it but it tastes as good as it looks. I think one perfect sweet every once in a while will make 2013 a good year!
| February 21, 2013 1:55 PM
Thank you for the lovely Gallette des Rois recipe in Paris Sweets. My first effort was received with raves. More practice is needed so I will be making several next year for Epiphany.
replied to comment from Ann
| February 24, 2013 7:39 PM
Ann- I am thrilled that you loved the Gallette des Rois recipe. Thanks so much for your comment.
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