Chesnut and Chocolate Kings cake

It’s my birthday and though I am back on le Regime, I am going to treat myself today and bake a chestnut and chocolate galette. I have had too many cupcakes in December and the sight of one gives me stomach pains so let’s try an old French staple. Though I am inspired by the traditional French “Galette des Rois” I
am going to make it a little original by adding chestnut and chocolate chips. Yummy!

We eat la Galette for the Epiphany holiday and usually hide a surprise inside. The one who finds it is crowned king or queen of the day.


Pepperidge Farm Frozen Puff pastry sheets (2) – defreeze day before
some white flour to roll the dough
1 egg
Butter cooking spray

Bob’s Red Mill Almond Meal flour (1 cup)
Almost extract
1 cup salted butter (a little soft)
3/4 cup of confectionery sugar
2 eggs
2 tbs chocolate chips
crumbs of chestnuts (about 6 roasted/boiled)
a splash of rhum
a splash of almond extract

Mixing in everything for the filling is easy. I start by the eggs with the sugar than butter than almond. Save the chestnuts and chocolate chips to place them on top of the basic filling when it is dressed on the dough.

Dealing with the crust in a small NY kitchen without many utensils is a little bit more tricky so here are my tips. Use a pizza pan and a smooth yet strong glass.

Turn the pan upside down put some flour all over it and on the glass then spread the first sheet of dough so that you can cut around the top in a circle shape. Do the same thing with the second sheet put then cut at the base of the pan so this circle is larger. Keep the left over for a small quiche or cinnamon rolls.

Clean it up , dry, spray with Pam butter or just butter! Lay the larger sheet , spread the filling leaving 1 each all around in diameter.

Dip a piece of cotton or a brush in the remaining egg that you have whipped for an egg wash and put some in the empty space it will work as glue for the second piece of dough you can lay on top. Turn the sides in and press so there is no wholes. Continue patting the top of the cake all over with the egg wash.

Put in pre-heated oven 350 degrees. Make sure you turn the cake clockwise untill all the sides are heavenly golden. Then turn the pie upside down and gold the bottom or it might not be cooked inside . Do the same clockwise thing . Turn it around one more for 5 minutes and it is cooked. So depending on the over 30 to 40 minutes. But really just follow your instincts and the gold…. wait 20 minutes and eat. You can also eat cold or re-heat .

PS: you can draw motifs on top and on the edges with a spoon or something smooth but for your first time be careful because you can’t cut into the dough or the filling would spread.

Voila and it is delicious!!!

Published in: on January 9, 2010 at 4:40 pm  Leave a Comment  
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Roasted Capon Miam! Miam!

American chickens taste weird. I rephrase. They taste different than French chickens. It is hard to describe and you have to taste it for yourself. The French meat is not as thick and the flavors more intense. I could not make it to Paris for the Holidays so I had to eat something that reminded me of my Christmas as a child. I will buy a slice of fois gras for New Year’s . My favorite Christmas entree is Capon. I was really happily surprised to find one at Citarella. A capon is a castrated rooster and the one I found was about 10 lbs.

It tasted amazingly exactly like a French chicken or capon. Here is my recipe if you find one. Capon is “Chapon” in French BTW and filling is “Farce”. Roast it for 15 mn per pound at 400 degrees. Cover it with Aluminum when the top has browned to avoid burning. Rub it with a Viva/Browny towel dipped in warm butter before you put it in the preheated oven. Every 30 minutes, make sure to pour some juices all over the beast with a spoon and add 1 cup or 2 of chicken broth.

As for the stuffing. Farce a chaponSear one onion and add half a pound of sausage . Once it is brown, add 3 cups of ready to make bread stuffing (the one for Citarella with herbs and pine nuts was great) with a cup of chicken broth. Once it has the right consistency of stuffing it is ready.

When it comes to sides, I made some celery and potato puree but any sides that work with turkey can do. Also pour all the juices you find at the bottom of your cooking tray in a bowl and serve this as gravy.

Published in: on December 27, 2009 at 4:01 pm  Leave a Comment  
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Low calorie banana pudding

After yesterday’s Magnolia bakery extravagance and actually a couple of weeks of food decadence during a stressful period 😦 I am back to what French women do the best … diet. It is Sunday and I still reminisce of yesterday’s banana pudding. I decided to create my own low cal version and it was very good so I’ll share it with you. The key element is Siggis yogurt from Iceland. After a decade of missing terribly the array of yogurts available in France, I am now able to find in New York Greek style yogurts (tart and very versatile) and Siggis yogurt (we call this dense yogurt process “fromage blanc”).It offers a lot of possibilities for tasty and healthy deserts and sauces.

1 Siggis plain
Vanilla extract or powder (to taste a few drops or a pinch of granules)
Splenda (2 sachets)
1 banana
Whipped cream

low cal banana pudding ingredients

mix in the vanilla, yogurt and splenda.
in a small bowl or plate or ramequin layer yogurt than half the banana cut in pieces than yogurt than banana again
add a flat thin layer of whipped cream

Voila delicious and only 200 calories

low calorie banana pudding

Published in: on October 25, 2009 at 8:50 pm  Leave a Comment  
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