FRENCH RECIPE

FRENCH RECIPE
FROM EVRON
E njoy your me al
»
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« GALETTE
INGREDIENTS
- 2 ready made puf f pastries
- 3 eggs.
- 125 g of almond powder
- 125g of caster sugar
- 125g of butter
- 3 drops of bitter almond extract.
STEP-BY-STEP INSTRUCTIONS
Preheat the oven to 200°C
Crush the softened butter and mix it with
the almond powder and the sugar.
Break 2 eggs into a bowl and whisk them
with a fork. Add them to the previous
mixture.
Add 3 drops of bitter almond extract.
Place the first pastry on a baking sheet.
Prick the pastry with a fork.
Using a pastry brush, moisten the edge
of the pastry with water, 2 cm wide.
Spread the frangipane in the middle of
the pastry. Add a fève.
Take the second pastry and put it
delicately on the first. Press the edges
firmly to seal the two pastries well.
Make a drawing on the pastry, be careful
not to make a hole.
Brush the top of the pastry with the egg
yolk.
Put the galette in the oven, bake for 30 to
40 minutes.
HISTORY
The Galette des rois is a cake which celebrate the Epiphany,
the day when the three kings Melchior, Gaspard and Balthazar, who came from Europe, Asia and Africa arrived to give
baby Jesus their gifts.
It can be stuffed with frangipane. According to tradition it is
the occasion to “draw the kings”, a fève is hidden inside the
galette and the person who gets the fève becomes the King of
the day and has the right to wear a paper crown.
During the Roman festivals, between the end of December
and the beginning of January, a slave was chosen at random
to be “the King for a day”.
The Galette des rois is mainly
accompanied by a glass of cider.
High school Raoul Vadepied
FROM EVRON
Recipes made by pupils in C.A.P. (Certificate
of Professional Aptitude) A.T.M.F.C (Technical
Assistant in the Family and in the Community)
who learn how to clean a house and iron
but also to prepare, cook and serve a meal
(cooking lessons 4 hours a week).
E njoy your me al
Let’s share our cultures
Project meeting in Mealhada 2014