Friday, 6 January 2012

Galette des rois

This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day

when the 3 Kings visited the Baby Jesus.

As part of French tradition, a bean or small
china feve (favor) is hidden in the cake.The 

person who finds the feve in his or her slice becomes king or queen for the day.

The person can also choose someone to be their king or queen and can lead the traditional 



100gr almond paste
100gr white sugar
100gr unsalted butter, softened
2 eggs
20gr all-purpose flour
3 tablespoons crème patissiere
2 piece puff pastry, thawed (from Careme, IGA)
1 dry kidney bean or feve or something in pocelaine
1 egg, beaten

For the frangipane:
  1. Place the butter into a bowl and turn it in cream. Add the sugar until smooth, then add in 1 egg by 1 egg, then flour and almond and the crème patissiere. Set aside in the fridge.
  2. Preheat the oven to 220c. Butter a baking sheet or line with parchment paper, and set aside.
  3. Roll out one sheet of the puff pastry into an 11 inch square, round or any shape you like. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
  4. Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Use a knife to make a criss cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
  5. Bake for 25-30 minutes or until the top is a deep golden brown. in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Transfer to a wire rack to cool.
  6. Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.

Wednesday, 21 December 2011

Un cours de cuisine avec Sandra Bernard!

SBS interview in French 21st December, 2011By Frederic Suteau
Vous aimez la cuisine francaise, mais vous n'osez pas vous lancer? Vous revez de faire vos propres macarons, mais vous ne savez pas comment vous y prendre?
Sandra Bernard est la pour vous aider. Installee à Melbourne, elle vous propose avec Chateau Cuisine des cours de cuisine selon des formules très variees. Plats, desserts, cuisine francophone ou asiatique, il y en a pour tous les gouts.
Dans cet entretien Sandra Bernard nous parle donc de sa passion, qui remonte à son enfance passée en Suisse.

Thursday, 8 December 2011

2012 GourmetTour of France, Switzerland and Italy with Sandra Bernard 10 – 27 September 2012

Visiting Paris, Lyon, Lausanne, Interlaken, Lucern and Lake Como.
Great tour inclusions:
  • Sightseeing tours and visits in Paris, Lyon, Lausanne, Bern, Lucern and Lake Como.
  • Meals at fabulous restaurants including two lunches and a farewell dinner. Breakfast daily.
  • Entrances to sights and activities as per the itinerary.
  • Return flights from Australia.
  • Accommodation in carefully selected 3 and 4 star accommodation with private facilities.
  • Escorted by Sandra Bernard and a professional tour manager.
For more information please ask for a flyer and complete an expression of interest form.

Friday, 11 November 2011

Discover Vin: A little glass of rosé with dinner

Discover Vin: A little glass of rosé with dinner: The Rosé Revolution is upon us, so with samples in the fridge chilling, wine menus printed, glasses polished and the ice bucket dusted off w...

Wednesday, 9 November 2011

November 17, 2011 is Beaujolais Nouveau Day

Beaujolais Nouveau

Beaujolais Nouveau is a young red wine made from handpicked Gamay grapes grown in the Beaujolais region of France, where the beverage accounts for half of the region's production. While most red wines improve with age, Beaujolais Nouveau is all about freshness. Many producers, including regional giant Georges Duboeuf, race to deliver the first of the vintage to celebrations throughout France and the world.

Under French law, the wine may be released at 12:01 a.m. on the third Thursday of November, just weeks after the wine's grapes have been harvested. Fermentation is so short that the resulting wine exhibits fruity flavors and light tannins. Beaujolais Nouveau should be consumed right away (or within a year of being made), and is best served slightly cooled. Nearly half of the wine's 70-million-bottle production is exported abroad, mainly to Japan, Germany and the United States (where it is popularly enjoyed with Thanksgiving dinner).
Do not miss the opportunity to drink it !!!! 

When we were in LA, USA between 2000 and 2004, we saw so many time, wine shop to sell this one years later... you need to drink it the same year than it is produced.