Thanks! I will try to keep up in a reasonable rate.
Yesterday, I saw on Pierre Herme’s website that he was doing Galette des Rois version riz au lait et agrumes confits. (literally translated as King cake - rice pudding with citrus confit). I instantly informed Mr naf as he is a big fan of riz au lait! A normal galette is with almond cream, so it is a quite new combination. Called this morning to reserve, off to the shop in the evening and fetched this big galette to celebrate Epiphany!
As you can see there was a baby pear confit, very cute.
The shop told us to heat the galette at 150ºC in an oven for 15 minutes, and waited another 15 minute before degustation.
Was it good? Perfect according to Mr. n. I’m not a huge fan of confit fruit (found them tasted too sweet and chemical) but I must admit the whole pastry was very well balance, very light with the puff pastry, while it was loaded with butter, there were a lot of fruit confit inside as you can see…the layer of rice pudding is very thin. Actually, you only get a hint of the taste of rice pudding. Strangely, it wasn’t that sweet as a dessert.
So who got the fève? (that silver thing you see, it was a Religious cake) NO ONE, as Mr. n cut the galette, it was just below his knife and he put it aside.
We paired the galette with a pear cider of Eric Bordelet.
