Every year I try to offer you a new galette des rois. This time, I propose a totally decadent and delicious version, with pistachios and orange blossom. A small bomb…]]>
Pistachio and orange blossom galette des rois
Every year I try to offer you a new galette des rois. This time, I propose a totally decadent and delicious version, with pistachios and orange blossom. A small bomb of flavors and textures. Especially with a homemade inverted puff pastry. I always have some in advance that I vacuum-seal after my puff pastry workshops. I use lots of whole pistachios and they go perfectly with the orange blossom.
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Strawberry, lemon and basil pie
A new strawberry pie with a new pastry technique. I had seen a similar pie at Yann Couvreur's, but I didn't have the time to taste it. I figured out how to make my own version with a basil creamer and lemon almond cream and the result went beyond my expectations. Especially with the strawberries in season which are currently sublime! For the technique, an airy canvas is used for the bottom and side of the circle, which prevents the dough from puffing up. It can be baked without peas or flour sack technique. It also gives the pie a nice pattern.
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Cinnamon Babka
I'm back from another little trip to New York where I went back to Zabar's (you can see the little report I did a while ago HERE). Many years ago, I discovered the cinnamon babka, a kind of bun of Polish origin, but which is a Jewish tradition here when it is rolled up in this shape and topped with cinnamon. After buying a lot of them, I decided to make the recipe for the blog, with as usual several tries to get the result I had in mind. The result is perfect for me: it is dense and yet soft as can be, with a delicious cinnamon taste!
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