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A Late "Galette Des Rois" – Almond and Pistachio Frangipane Galettes

Galettes Des Rois

Time flies like mad these days! I really thought this week would be calmer than the ones ahead. I even said it outloud. With a satisfactory smile on my face and a head full of light hearted things to do. So you can guess what happened. It got a wee bit crazy. One night that I was trying to sort it all out, my dear B. sat next to me with mugs of tea and a couple of tartelettes. I knew we were simultaneously feeling how wonderful it is to be able to rely on the simplicity of seasonal baking when there’s combobulation around.

As my family back home was gathering around my grandfather to celebrate Epiphany, we were virtually sharing the moment with individual "Galette des Rois", the traditional frangipane filled puff pastry tarts served for the occasion. B. is well aware of my family’s "must dos" and how they translate into my baking and cooking as definite advantages for him even this far away, like truffles at Christmas and galette or brioche for Epiphany.

Galettes Des Rois

Like in many a French person, galettes des rois are a big deal. A lot of families take this opportunity to gather together one last time towards the end of the holidays, have a glass of Champagne and wish one another a Happy New Year before things go back to their usual "metro-boulout-dodo" (commute-work-sleep). Since most years we were visiting my grandparents in Paris for the holidays, we would have "galette des rois" there and, once back home in Provence, we would have "brioche des rois". And sometimes both which was perfect for the gourmande in me!

When I mentioned the possibility of not baking any galette this year, you should have seen the look on my husband’s face. As if I was taking his favorite toy away. My symptoms have been so greatly improved by removing gluten entirely from our diet that I did not really want to make a full batch of puff pastry and galettes. I can’t stand being that selfish either but from the previous results I’d had turning puff pastry gluten free, a complete gf galette des rois was not going to happen. So I made them anyway, the regular way. I only had one bite too many to know I shouldn’t have but he was happy and that makes up for a lot of things.

Galette des Rois

Back in September, I tried a couple of times to come up with a gluten free puff pastry for a Daring Bakers challenge but none of the attempts left me satisfied. I came up with a ratio for the flours I wanted to use, ran it by Shauna for confirmation and was elated to see my dough was flexible enough to roll and to fold and bake into beautiful crispy layers. Each time though I had the same problem: too much butter if I followed traditional ratios and, as Shauna pointed out, not enough protein. Shauna, Danny and I are actively working on that project again and more decided than ever to come up with a gluten free puff pastry so good and fluffy you will be proud to point out it is gluten free.

The most traditional filling for these tarts is almond frangipane (almond cream) but it’s never a bad thing to change things up so this time around I replaced half the almonds with pistachios and it could well be my favorite flavor so far for these. I used tart rings to form and bake them so the filling would stay neatly encased but you can most definitely make these free form as long as you keep careful to seal the edges tight.

I prepared and baked the tarts, set the tray to cool on the countertop and just starting giggling like a child. It came to absolutely no surprise to my dear husband that I completely forgot to sneak inside that little ceramic trinket designating the King or Queen of the day. I declared him King anyway and we happily cut into a warm frangipane galette right away.

Galettes des Rois

Twitter people might already know this but I must tell you of an awesome event planned by Jen, event planner extraordinaire and writer of the blog Devour The World, Rachael of La Fuji Mama and Gaby, personal chef and author of What’s Gaby Cooking. They have arranged to fly me out to Los Angeles and secure enough space and time for me to teach two macarons classes at the Academy of Culinary Education on Friday March 5th and Saturday March 6th. Zoink!

So, if you live in the area and have always wanted to know how to bake the perfect macaron here is your chance to do so in a professional but relaxed atmosphere. I just can’t wait to be there and be able to help 1 on 1. Come join us! Please email Rachael rachael{at}lafujimama {dot}com for all the details as I hear both classes are filling up rather fast. Working also on another surprise for that trip…

Thanks for the positive feedback on giving out the recipes in both English and French. Starting with a salad was quite easy and I almost said "forget it" when I realized I would have to translate a recipe for puff pastry on this post but there it is after the jump!

Have a great weekend!

Galette Des Rois:

Makes four or eight 4-inch tarts

Notes: I hope you’ll try your hand at puff pastry soon. It sounds harder than it is. Really. But I understand and you can get very close by using a simpler Rough Puff Pastry.

For the puff pastry:

3 cups (420gr) all-purpose flour, plus more for work surface
3/4 cup (105gr) cake flour
1 1/2 teaspoons salt (7 gr)
4 tablespoons (60gr) unsalted butter, cut into 1/2-inch pieces, well chilled
1 1/4 cups (300ml) icy cold water
1 tablespoon (14gr) all-purpose flour
1 3/4 cups (3 1/2 sticks)(405gr) unsalted butter, well-chilled

Make the dough package:
In a large mixing bowl, combine both flours with the salt. Scatter butter pieces over the flour mixture; using your fingers or a pastry cutter, incorporate butter until mixture resembles coarse meal.
Form a well in center of mixture, and pour the water into well. Using your hands, gradually draw flour mixture over the water, covering and gathering until mixture is well blended and begins to come together. Gently knead mixture in the bowl just until it comes together to form a dough, about 15 seconds. Pat dough into a rough ball, and turn out onto a piece of plastic wrap. Wrap tightly, and place in refrigerator to chill 1 hour.

Make the butter package:
Sprinkle 1/2 tablespoon flour on a sheet of waxed or parchment paper. Place uncut sticks of butter on top, and sprinkle with remaining 1/2 tablespoon flour. Top with another sheet of paper; using a rolling pin, pound butter to soften and flatten to about 1/2 inch. Remove top sheet of paper, and fold butter package in half onto itself. Replace top sheet of paper, and pound again until butter is about A inch thick. Repeat process two or three times, or until butter becomes quite pliable. Using your hands, shape butter package into a 6-inch square. Wrap well in plastic wrap, and place in refrigerator until it is chilled but not hardened, no more than 10 minutes.

Assemble and roll the dough:
Remove dough package from refrigerator, and place on a lightly floured work surface. Using a rolling pin, gently roll dough into a 9-inch round. Remove butter package from refrigerator, and place it in the center of the dough round. Using a paring knife or bench scraper, lightly score the dough to outline the butter square; remove butter, and set it aside. Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in the center of the dough. Replace butter package on the center square. Fold flaps of dough over the butter package so that it is completely enclosed. Press with your hands to seal.

Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick. Gently roll out the dough into a large rectangle, about 9 by 20 inches, with one of the short sides closest to you. Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands. Brush off any excess flour. Starting at the near end, fold the rectangle in thirds as you would a business letter; this completes the first single turn.Wrap in plastic wrap; place in refrigerator 45 to 60 minutes.
6/ Remove dough from refrigerator, and repeat process in step 5, giving it five more single turns.Always start with the flap opening on the right as if it were a book. Mark the dough with your knuckle each time you complete a turn to help you keep track. Chill 1 hour between each turn. After the sixth and final turn, wrap dough in plastic wrap; refrigerate at least 4 hours or overnight before using.

For the frangipane filling:
1 stick (110 gr) unsalted butter, at room temperature
1/2 cup (100 gr) sugar
1/2 cup (50 gr) ground almond
1/2 cup (50 gr) ground pistachios
2 eggs
1/4 cup (60ml) heavy cream

Place the butter, sugar, almond powder and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking so as not to emulsify it or it will rise while baking. Refrigerate for at least an hour.

To assemble the tarts (4 at a time).
Divide the dough in half and keep one half refrigerated.
Preheat the oven to 350F and line a baking sheet with a piece of parchment paper or a silpat.
Roll the puff pastry to about 1/4 inch thick on a lightly floured countertop. Using a 4 inch tart rings, cut out 8 rings into the dough. Place four dough circles into 4 tart rings. Top with about 2 tablespoons of the frangipane filling. Top with 4 dough circles and seal the edges well by pressing your fingertips inside the rings onto the dough edges.
If you wish to use the rest of dough and filling right away, just repeat those steps or you can refirgerate both for a week or freeze for up to 3 months and thaw overnight in the fridge.
Bake for about 20-30 minutes or until the tarts are golden brown.

Le P’tit Coin Francais:

Pour 4 a 8 tartes.

Pour la pate feuilletee:
420gr de farine
105gr de farine a gateau (fine)
7gr de sel
60gr de beurre non sale, tres froid et coupe en petits des
300ml d’eau tres froide (glaciale a la limite)
405 gr de beurre non sale bien froid

Faire le paton:
Dans un grand bol. melangez les deux farine et le sel. Ajouter le beurre et servez vous de vos doigts ou de deux fourchettes pour incorporer le beurre au farines jusqu’a ce que le melange ressemble a de gros grains de sable.
Formez un puit au milieu et ajoutez l’eau. A l’aide de vos mains, commencer a ramener la farine vers l’eau jusqu’a ce que la masse devienne homogene. Ramassez la masse en boule assez vite de facon a petrir le moin possible. Couvrez d’un linge ou de film plastique. Refrigerez la pate pendant une heure.

Faire le bloc de beurre:
Saupoudrez une feuille de papier sulfurise avec la moitie de la farine restante. Deposez-y le beurre et saupoudrez du reste de farine. Placez une 2eme feuille de papier sulfurise au dessus du beurre et avec votre rouleau a patisserie, frappez le beurre de facon a le ramollir et l’aplatir sur une epaisseur de 1.5cm environ. Levez la feuille de papier du dessus, et a l’aide de celle du dessous, rabattez le beurre sur lui meme. Remettez la feuille de papier au dessu et recommencez l’operation 2 a 3 fois jusqu’a ce que le beurre soit bien maleable. A l’aide de vos mains et en vous aidant des feuilles de papier, formez un carre de beurre d’environ 15cm. Refrigerez le pendant 10 minutes (pas plus).

Assembler la pate:
A l’aide de votre rouleau a patisserie, etalez la pate en un cercle de 23cm de diametre. Placez le beurre au centre du cercle et a l’aide d’un couteau fin, deligner l’emplacement du beurre sur la pate, sans faire de coupure directement dans celle-ci. Enlevez le beurre et mettez le de cote. Demarrez de chaque cote du carre et roulez la pate pour obtenir 4 grandes oreilles d’au moins 10 a 12 cm de long. Vous devez obtenir un petit carre plus epais au centre de cette facon. Placez y le beurre et rabattre les oreilles dessus. Pressez du bout des doigts pour bien enfermer le paquet de beurre.
Etalez la pate a intervals reguliers de facon a bien distribuer le beurre jussqu’a ce que la pate soit de 2cm d’epaisseur environ. Farinez votre plan de travail si necessaire au fur et a mesure. Etalez la pate en un rectangle de 23 cm de large et 50cm de long, en gardant le cote de plus court pres de vous. En partant a peu pres du milieu, pliez la pate en trois de facon porte-feuille. (1er tour) Refrigerez la pate pendant 45min a 1 heure.
Apres ce premier temps de repos, repetez l’operation 5 fois de plus pour un total de 6 tours. Refrigerez entre chaque tours au moins une demi heure. Une fois le dernier tour effectue, refrigerez la pate pendant au moins 4 heure, toute la nuit si voud pouvez.

Pour la frangipane:
100 gr de beurre non sale, et a temperature ambiante
100 gr de sucre
50 gr d’amamde en poudre
50gr de pistache en poudre
2 oeufs
60ml de creme entiere liquide

Dans un bol, melangez au fouet le beurre et le sucre jusqu’a ce que le beurre soit pale et aere. Ajoutez les amandes et melangez. Ajoutez les oeufs un a un et bien melangez au fouet. Ajoutez la creme et donnez quelques coups de fouet ou de spatule pour rendre le melange homogene.

Assembler les galettes:
En supposant que l’on se sert de 4 cercles a tarte individuels a la fois.
Prechauffez le four a 350F/175C. Preparez une plaque de cuisson avec une feuille de papier sulfurise.
Quand la pate feuilletee est prete a etre utilisee, divisez la en deux, gardez une moitie au refrigerateur et etale l’autre moitie sur un plan de travail legerement farine. Servez vous de 4 cercles a tartelette de cm de diametre et decouper 8 cercles. Deposez un cercle dans chacun des cercles. Deposez une grosse cuilliere de frangipane. Ajoutez un cercle de pate et du bout des doigts fermer bien les bords. Laissez les tartes dans les cercle, et les placez delicatement sur votre plaque de cuisson. Repetez l’operation avec le reste de pate et de frangipane.
Faites cuires les tartes pendant 20 a 30 minutes jusqu’a ce que le dessus soit bien dorer.

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Maria January 9, 2010 um 10:45 pm

I wish I lived in CA, I would love to take a macaron class from you. Any chance of stopping in Utah on your way back??? 🙂
Gorgeous and delicious, like always.

Unknown January 9, 2010 um 11:01 pm

Beautiful galettes, I have never had them before. I had picked up on the Twitter-vine about your macaron class. You'll split your sides laughing when I explain the reason for my first batch of macarons being a success and the next NINE goes failing. I think I've been using wrong sugar. I thought powdered sugar was caster sugar but I've just realised it's same as icing sugar i.e. confectioners sugar. So fingers crossed, my next ones will work just like the original batch ages ago in which I must have used the correct sugar. I feel such a total plank.

The Cooking Ninja January 9, 2010 um 11:02 pm

I just made one with frangipane filling yesterday. 🙂 Love the idea of pistachios fillings.

Barbara January 9, 2010 um 11:11 pm

I have never made these Helene. I've never made macarons either…yet. Maybe this year will be the year. Your food styling leaves me in awe. Beautiful.

Briana January 9, 2010 um 11:27 pm

These look absolutely delicious! I was just wondering — how deep are your tart rings?

♥peachkins♥ January 9, 2010 um 11:42 pm


The Teacher Cooks January 9, 2010 um 11:55 pm

Loved the post! Looking forward to seeing you in Atlanta.

gaBY January 9, 2010 um 11:57 pm

yay! we are so excited to have you out to CA!!! I can't wait for the class. As always…. these look FABULOUS!

Jessica @ How Sweet January 10, 2010 um 12:00 am

You always make me so hungry. And happy because your pictures are stunning.

Erika from The Pastry Chef At Home January 10, 2010 um 12:55 am

Oh, i've tried to transform puff pastry into a gluten free masterpiece and i've failed. It's good to know i'm not alone. These are beautiful.

Deeba PAB January 10, 2010 um 1:36 am

More stuff to make.Good puff pastry as good looking as yours & hopefully pistachio frangipane. Gorgeous tartlets!!

Mallory Elise January 10, 2010 um 1:59 am

can you believe Starbucks now sells macarons in packaged little boxes? yeash. 😛

[email protected] January 10, 2010 um 2:09 am

Galette des Rois is one of my favorite desserts. Since we can not purchase it in the US, my husband took on the task to make one and I have to say that his are now really good! The children love it, especially because of the trinket! We had one last week and he is making another one for my upcoming birthday!! I'm glad we can recreate this big French culinary experience. I'll ask him to make one with pistachios next time!
Any macarons classes on the East Coast one day?

veron January 10, 2010 um 2:18 am

congratulations on your teaching gig. You must be excited! Oh, and we must be on the same wavelength, just did a puff pastry post comparing both methods.

Trissa January 10, 2010 um 3:45 am

Your photos are so gorgeous I almost forgot about finding the little trinkets! But nevertheless, trinket or none, I still love this recipe. We never make cake especially for this occasion but it sounds like a lovely tradition that I might take on myself.

Asha @ FSK January 10, 2010 um 4:18 am

Gorgeous galettes!! Love frangipance.. such a perfect bite to celebrate any occasion ..

Unknown January 10, 2010 um 6:10 am

C'est bon, c'est bon, I will try the recipe. I use to have la galette des rois every year before Christmas in Paris. It is such a Tradition, Love it !

Vanille January 10, 2010 um 6:13 am

Moi aussi suis complètement en retard, mais je vais la faire, parce que j'adore ça, la galette de rois !

Snooky doodle January 10, 2010 um 7:16 am

how nice and that puff pastry is perfect. nice filling 🙂

food lover kathy January 10, 2010 um 7:40 am

Oh, I love these! And with pistachios, even yummier. This year I made a traditional one because it was also a crazy week, but next year, I'm gonna incorporate pistachios. I'll be checking back for your gluten-free puff pastry. My sister has celiac's disease and has an even bigger sweet tooth than I do.

Anonymous January 10, 2010 um 8:01 am

I just returned from a year of culinary school and an internship in Paris.I just discovered this site a few weeks ago, and it is wonderful to feel back in France again.My compliments on your recipes and photographs they are great.Thank you for sharing your food.

Cutie January 10, 2010 um 9:23 am

Galletes? Hmm.. never try it before. Interesting and it looks delicious. Guess something I can try preparing.

janelle January 10, 2010 um 10:21 am

that is so super cool! Congrats! You will do great!

linda January 10, 2010 um 12:28 pm

a.c.e…oh how very exciting for you dear tartelette…& for the lucky persons who will be able to learn from you, share your wisdom & creativity…i am jealous…
come to nyc PLEASE!! 🙂

Lindsey@pickyeatings January 10, 2010 um 2:38 pm

I love your stories about French traditions. And I am kind of too scared to try making my own puff pastry…

Anita (Married… with dinner) January 10, 2010 um 4:18 pm

oh, I definitely need to make this again soon. I haven't had galette des rois in years. I made it one year, ages ago, for my Alliance Française teacher who was feeling very homesick. I had to use French recipes — the only recipes I could find online at the time. It will be much easier using your English version, I am sure! And your filling sounds much more interesting. 🙂

Sheltie Girl January 10, 2010 um 4:52 pm

Utterly delicious! This is a wonderful recipe Helen. I've never made I'm going to have to give them a try.

Natalie @ Gluten A Go Go

Valérie January 10, 2010 um 5:43 pm

They look superb! This year, we celebrated "les rois" with a homemade galette for the first time (although I didn't make the puff pastry). It's so much fun to have the freedom to play around with the flavours and design!

Beth January 10, 2010 um 5:53 pm

Pictures are very beautiful! It sounds like a wonderful tradition.
Thanks for sharing.

kellypea January 10, 2010 um 6:01 pm

Congrats on the California gig, Helen! Can't wait to hear all about it. Drooling over these cute little galettes and loving your photog website. You're amazing 🙂

Rachael Hutchings January 10, 2010 um 6:24 pm

Mmmm…love the thought of pistachio!! CAN'T WAIT FOR MARCH!!!!!!!!!!!!!!!!!!!!!!!!!

Anonymous January 10, 2010 um 7:05 pm

I was just about to start worshipping you officially because I've been trying since December to come up with a gluten free galette des rois recipe for the 6th, I just kind of resigned myself to the fact that it wasn't going to happen and wished myself luck for next year. At least you tried and don't worry I'm still worshipping you in secret

p.s Great work with the p'tit coin, should hekp me out if I ever get a bit stuck!

Anonymous January 10, 2010 um 7:09 pm

I was about to start officially worshipping you when I thought you'd cracked the code for a gluten free galette des rois, I've been trying since December to have a recipe ready for the 6th with no luck, so just accepted that it wasn't going to happen and wished myself luck for next year.Ah well as least you tried…and don't worry between you and me, I'll still worship you in secret 😉

ps. love the ptit coin it can help me out if I ever get lost in translation 😉

L Vanel January 10, 2010 um 7:41 pm

Very nice work. I really like the composition of your top down photographs, really nice, a little bit like surface pattern design. Better late than never is a good philosophy, may we all follow it this year.

Nantucket Mermaid January 11, 2010 um 12:36 am

I would love to take your macaron class! I like Shauna's blog…we have alot in common…Thank you for her link!:)

Maya January 11, 2010 um 12:50 am

Looks amazing! I love galette des rois; now that you've made it look easy I shall have to try it!

Anonymous January 11, 2010 um 2:29 am

Is a macaron class in New York is on the horizon? Can i sign up in advance? 🙂

I love Galette des rois and the pistachio frangipane is pure genius. Rha lala.. j'adore!

Bonne Annee, Helene! 🙂

Anonymous January 11, 2010 um 5:01 am

These look so amazing, I can't wait till you manage to perfect the gluten-free puff pastry.
These will be one of the first recipes I make with it.
Thanks for all your lovely photos.

Alexia Parada January 11, 2010 um 6:07 am

Helen, Im so excited im going to meet you, I already talked to rachael and im going to LA to your macaroon class..!

Laetitia – CduBeau January 11, 2010 um 8:20 am

La galette des rois, c'est trop bon ! On devrait en faire toute l'année… Ce blog est magnifique, merci !

showfoodchef January 11, 2010 um 9:30 am

These are as beautiful as all things by you! I've already signed up for your class and can't wait to meet you also. Thanks for your generosity and inspiration. Cath-

tasteofbeirut January 11, 2010 um 1:24 pm

I would love to take one of your classes; are you ever going to give one in Dallas?
By the way, I brought back some "produits du terroir" from Lebanon and I am doing a giveaway in case you're interested!

Helene January 11, 2010 um 3:06 pm

tasteofbeirut: a workshop is easy to organize. All you need is a large kitchen, some interest and about 12 people willing to learn!

Unknown January 12, 2010 um 3:05 am

Hi Tartelette
which almonds should I use for this and macaron recipes? blanched,roasted, raw…
Same applies to the pistachios, right?

Helene January 12, 2010 um 4:08 am

Marina: it's all a matter of taste and preference. For the macarons using skin on almonds will just leave little specks in the shells but the taste will be the same. Same for all the recipes I use, it pretty much depends on the taste and texture I want at the time. Leaving the skin on gives a more rustic taste.

giao January 12, 2010 um 5:42 am

oh, i love the inclusion of the pistachios. someday, i will muster up enough courage to try this.

Tea January 12, 2010 um 10:19 am

They look lovely! And your blog is beautiful!

Johanna January 12, 2010 um 1:58 pm

These look delicious! I will try them. Thank you so much!

El January 12, 2010 um 4:44 pm

These look just amazing. You must really miss France this time of year….so beautiful. Thanks for sharing this wonderful tradition.

Jen Yu January 12, 2010 um 5:06 pm

Leave it to none other than Helen to make adorable miniature versions of galette des rois. Tu es maestra! (was that grammatically correct?!) I anxiously await the gf version of puff pastry. If anyone can do it, YOU and SHAUNA can! Of course, if 1) you develop a recipe and 2) I can actually make it correctly then Andrew is going to be one ecstatic fellow 🙂 Safe travels this week. I hope B survives (knowing you, you have stocked the fridge to the hilt!) xo

The Short (dis)Order Cook January 12, 2010 um 9:53 pm

How delicious these look! I love the addition of the pistachios. There isn't much they can't improve on.

I wish people celebrated Epiphany more in the US. It's kind of nice to stretch out the holiday a bit and have one last hoorah before the winter doldrums set in. I guess that's what Valentine's Day is for.

You are a very sweet wife to make these with regular flour. Hope your family has a very happy new year.

Cakespy January 12, 2010 um 11:07 pm

Mon dieu! Late for epiphany? Not a problem when it's an epiphany of delicious, like this! 🙂

Rambling Tart January 13, 2010 um 12:47 am

How lovely! I've never made these before but oh, I confess they sound divine. 🙂

All Things Considered January 13, 2010 um 2:30 am

Looks AMAZING!!!

Sonja @ ActiveFoodie January 13, 2010 um 6:05 am

The galettes looks absolutely stunning! I signed up to take your Mac class in LA and I can't wait! I am going to wow everybody with my crazy mac skills after it is over! 🙂

Nathalie January 13, 2010 um 10:24 am

Buy the "pate feuilletée" because it's difficult to made…. In France the most of people buy the pate feulletée …
The galette des rois it's very good and easy to made (when you by before th pate feuilletée.
Have fun !
Nathalie from France (Provence)

Helene January 13, 2010 um 1:31 pm

Nathalie: I'd buy it too if I were living in France because puff pastry there tastes great which is not the case in the States. Only a couple of brands are decent and they are not sold everywhere hence the reason why I make my own which is not difficult, just takes some time.
The trick is to have butter and dough at same temperature on the first turn and then if you know how to fold in three and roll out, it's easy peasy the whole way home!

kouka January 13, 2010 um 4:28 pm

C'est la première fois que je laisse un commentaire,pourtant je suis ton très joli blog depuis très longtemps!Merci pour le p'tit coin français et bonne chance pour la pâte feuilletée sans gluten!

KajOz January 14, 2010 um 8:20 am

I always love your posts and your nice family memory, you describe it with so much love!

ann ju January 14, 2010 um 8:37 pm

j'aime beaucoup l'idée, la présentation, it's just wonderful.

Y January 15, 2010 um 11:03 pm

These look so fantastic. I still haven't had a galette de rois yet, would you believe. Hope you manage to succeed in making a gluten free puff!

A Canadian Foodie January 17, 2010 um 7:14 pm

I am learning how to make the French Macaron in Edmonton with my wonderful tutor, Bene… and keep adding all of your recipes to my "to do" list. Like this one. YUM!

Fifi Flowers January 19, 2010 um 7:20 am

Oooooh la la… those look DIVINE! I NEED you to move to Southern California and open a Patisserie!

Brittany January 20, 2010 um 2:49 pm

I thought I'd try to be lazy and just use frozen puff pastry and it ended up being a disaster. The filling was tasty though! I will definitely be trying again, with made from scratch puff pastry this time lol

Lori January 22, 2010 um 2:20 am

I think I am going to make this tomorrow. A very good idea. I have the dough in the freezer that I made a couple weeks ago- what a breeze. Thank you.

Anonymous January 27, 2010 um 2:58 pm

Magnifique comme toujours ! C'est en partie votre blog qui m'a donné envie de me lancer à mon tour dans l'aventure des blogs culinaires… j'ai mis un lien sur votre blog… j'espère que ça ne vous dérange pas. Moi, c'est ! Merci pour vos superbes recettes !

Jocelynn February 15, 2012 um 12:29 am

Yum! What kind of pistachios do you use? will roasted salted pistachios be okay for this or just in general baking?

Helene February 15, 2012 um 2:15 am

Jocelyn: I used raw unsalted. It's easier to use while baking.

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