I'm glad to see you are posting again. A while back I sent you a message with a question about "65% stoneground wheat 35% medium rye". I assume you didn't see it or were too busy baking.
Would you mind taking a look, please and if possible write back?
The shape is like a pithivier. This time I made the classical frangipane with some drops of rhum and almond essence. You know you can fill the pithivier with any flavour you want, sweet or salty. Galette des rois contains a small plastic figure inside the frangipane (a surprise for the kids).
One of my favorite ways to eat butter!
Very pretty, Abel!
Bonne année!
David
is quickly becoming its own favorite food group around here! Just beautimous:-) Well done and
Happy baking in 2015
V. impressive, indeed.
Hi Abel:
I'm glad to see you are posting again. A while back I sent you a message with a question about "65% stoneground wheat 35% medium rye". I assume you didn't see it or were too busy baking.
Would you mind taking a look, please and if possible write back?
Thanks and happy baking
Tom.
That's gorgeous! Without the crown, is that the same as Pithivier?
The shape is like a pithivier. This time I made the classical frangipane with some drops of rhum and almond essence. You know you can fill the pithivier with any flavour you want, sweet or salty. Galette des rois contains a small plastic figure inside the frangipane (a surprise for the kids).