Update on my Galettes des Rois Saga

Well, I made my Galette des Rois using the same recipe I used last year and not the new one from PiriPiriLexicon. I'm not sure why but I just started making it and that's what I ended up with. I didn't take any pictures of the uncooked version but it was definitely not as pretty as last year. The decoration on top was minimal and I accidentally pierced the dough a few times which led to some leakage topside. But there was minimal leakage on the sides. Yay for that.

I somehow managed to only buy one sheet of French butter puff pastry. I'm not sure how that happened. And then I used it on the bottom when, in hindsight, it would have been better to use it on top and use the inferior German puff pastry on the bottom for maximal puffiness. Oh well. Live and learn for the next year. I will conquer this cake!!!

It tasted good though the top crust was not to my liking and the filling got drier than it did last year. Probably because I pierced the dough. Here is the one picture I have of the final product. Mr Me loved the cake and ate it every night for days. I thought it was ok and am slightly grumpy about the result. Next year I will win!!

[embed]https://www.flickr.com/photos/129801882@N07/16236562422/[/embed]

Fabric/Pattern Quandery

I have some lovely fabric. In my home. Particularly some gorgeous Atelier Brunette 'Halo Brown' and 'Twist Dark Blue' fabric that I ordered from Anna Ka Bazaar and some Japanese fabrics I got at the Holländisches Stoffmarkt and some Bamboo Jersey I got in the US during our last visit.

And some lovely patterns. Like the Gabriola Skirt and Cascade Skirt and Lucie Dress. Pinned on my Pinterest. However, none of them have a mate and I'm not sure which one I should pair with which. I become too attached to my fabric. Such a luxurious problem. But a problem that is nonetheless important to me. Hmph.

Heilige Drei Könige

So it's Heilige Drei Könige again. Holy Three Kings day. Epiphany. An extra day off work on the random day of January 6th. To top you up after having normally had two weeks off of work and then a few days of work in the New Year. Or in my case this year, one day. How nice is that.

Heilige Drei Könige is also an excuse to make a cake. A king cake. Galette des Rois. Now, we live 20 kilometers from the French border and untold numbers of French bakeries full of Galette des Rois at this time of year. Why make a cake? Because it has become a challenge! Last year I attempted to make a Galette des Rois and it ended up like this.

So this is how you assemble my pastry nemesis. You mix up an almond mixture, put it in the middle of a puff pastry circle (preferably a butter-based one from France), and put another circle on top to create the second picture. Looks beautiful, gel?

And then it will theoretically come out of the oven in the same shape, just puffier and browner. However, everything is not as it appears. Because THIS can happen.

Cue the grumpy face and expletives. It was still very tasty but hardly Instagram-worthy though it did make a showing as a goof-up. Makes me more likeable to show such things. And more authentic. But the likeable aspect is more appealing.

I'm sure the seal between the layers was faulty. I mean, obviously, right? However, how to create a better seal, well, that is beyond my realm of knowledge. Last year I used this tutorial and it was wonderful. But since I'm pouting and a bit grumpy I'm going to try a different tutorial this year, namely this one.

And now, into the breach!