Many thanks Rosemary. Another very interesting post! Loved reading about French culinary traditions and links with French history. Must try making the Galette des Rois sometime even though it’s outside the dates and I won’t have a feve. In recipes where glace fruit are added on top, when is this done, do you know? If at the start it would probably burn. Also enjoyed the links to other bloggers. Best wishes, Pamela
Thanks for the link to my galette post. My understanding is that there are two types of galette des rois. In the north they make the flaky pastry/frangipane version. In the south they make the version decorated with candied fruit. I don’t know what the base of that type is and I have never seen one here in the Touraine.
Hello! Here in the SW of France the galette has always been a “brioche” looking like a crown and stuffed with “fruits confits” inside… Since about 20 years the “other” galette found its place in the “boulangeries” but the foreign cake is called “La Parisienne” just in case somebody forgot that is not a proper galette 🙂
I took a picture yesterday in a bakery near my place thinking I’ll post it here…
On the picture you can see both “galettes” and the mark of infamy “Parisienne” !!!!! http://imageshack.com/a/img819/6814/48ru.jpg
Bon appétit !
Thanks for the links. It’s always interesting learning about regional variations in French traditions and cuisine. I’m not that great in the kitchen (yet…) but these look doable. Maybe next year 😉
[…] part of New Year throughout the country and is practised in different forms that you can read about here and here. This is one of the reasons we love the local market so […]
Many thanks Rosemary. Another very interesting post! Loved reading about French culinary traditions and links with French history. Must try making the Galette des Rois sometime even though it’s outside the dates and I won’t have a feve. In recipes where glace fruit are added on top, when is this done, do you know? If at the start it would probably burn. Also enjoyed the links to other bloggers. Best wishes, Pamela
I’m afraid I don’t know about the glacé fruit. I shall try asking The Paris Kitchen. https://www.facebook.com/TheParisKitchen?fref=ts
Thanks for the link to my galette post. My understanding is that there are two types of galette des rois. In the north they make the flaky pastry/frangipane version. In the south they make the version decorated with candied fruit. I don’t know what the base of that type is and I have never seen one here in the Touraine.
Hello! Here in the SW of France the galette has always been a “brioche” looking like a crown and stuffed with “fruits confits” inside… Since about 20 years the “other” galette found its place in the “boulangeries” but the foreign cake is called “La Parisienne” just in case somebody forgot that is not a proper galette 🙂
I took a picture yesterday in a bakery near my place thinking I’ll post it here…
On the picture you can see both “galettes” and the mark of infamy “Parisienne” !!!!!
http://imageshack.com/a/img819/6814/48ru.jpg
Bon appétit !
Thank you Ago! That explains it perfectly.
Thank you Ago! May I add the photo to the post (with credits to you of course)? I have never tasted the “brioche” one.
Thanks for the links. It’s always interesting learning about regional variations in French traditions and cuisine. I’m not that great in the kitchen (yet…) but these look doable. Maybe next year 😉
Keep us posted when you do!
[…] part of New Year throughout the country and is practised in different forms that you can read about here and […]
[…] part of New Year throughout the country and is practised in different forms that you can read about here and here. This is one of the reasons we love the local market so […]