Dessert pie with almonds and lemon curd / Galette des rois

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Lemon Curd Preparation:

In a bowl, beat eggs with sugar. Add lemon juice and starch and mix. Put the mixture obtained in a saucepan on the fire. Boil over low heat until thickened - about 5 minutes.

Be careful the cream attaches quickly ... mix continuously with a whisk.

Allow to cool.

This preparation can be stored for about a week in the refrigerator in a closed jar

I put food film on the surface and left it to cool overnight.

On the 2nd day, heat the oven to 180 ° C.

Prepare almond cream:

Rub the butter with the sugar, add the eggs gradually and then the ground almonds.

Mix well and then incorporate the lemon curd cream. Put to taste, I put 200 g.

We put a puff pastry on a upholstered plate.

Place the cream in the middle. With a brush, grease the edges of the dough with beaten egg or water.

Hide the figurine and cover with the second sheet.

Cut the excess dough and weld the edges.

Decorate with a knife - I passed a decorated scroll over it.

Grease the top sheet with beaten egg yolk and mix with 1 tablespoon of cold milk.

Prick with a toothpick or make a small hole in the middle.

Bake in the oven heated to 180 ° C for 30 minutes.

It is served warm with cider (cider is a low alcoholic beverage 3 - 8%, obtained by fermenting fruits, especially apples or pears, but also quinces at a temperature of 4 - 16 ° Celsius).

Very good ! Try !


3 cups dry beans
3 pork hocks (cooked in pressure cooker pot - reserve broth - 2 cups)
1 16 oz. package Goya 16 Bean Soup Mix
2 large onion, chopped
4 stalks celery, chopped
2 large carrots, chopped
3 large diced tomatoes
1/3 cup olive oil
3 bay leaf
fresh chopped parsley
1/2 teaspoon dry thyme
Salt and pepper to taste
Soak the beans overnight. Cook the smoked pork hocks (knuckle) in 1/2 quart of water (or pressure cooker - the best!). Reserve broth. Cook the beans until partly tender changing water a few times. Saute the vegetable and add to the beansstir in all the seasonings add reserved smoked broth cover and let cook for 20 minutes longer. Add more water if necessary remove all meat from bones and stir it in the soup cook for a few minutes longer to taste for salt.


Your pictures are awesome they certainly make you want to eat whatever is in the picture this one is spectacular as usual!

Once upon a time, before we started thinking about healthy eating, I made my Sunday gravy with pork hocks. Would love to try this soup, but I don't have a pressure cooker. I guess I could slow cook them. The soup looks wonderful.

I think I would not resist trying such a dish, sure it is delicious, congratulations kisses.

The bean soup looks great. Bravo! Thanks for visiting!

Gorgeous pictures! I love the soup.
Please check my blog, you've got a surprise!

Pegasus Legend, thank you so much for your kind words! XO

Arlene, slow cook is even better, more tastier!
we love it no matter how it is made, slow or fast.

Marisita, thank you very much for visit and comment!
kisses to you too!

Naina, how nice of you to stop by and leave a comment! Thank you, thank you! xo

Mamatkamal, Happy B-day to your son and again thank you for the lovely surprise! XOXO

Elena's kitchen

Put the tray in the oven at 200 degrees for about 5 minutes in the middle and then move it up and lower the temperature to about 150-160 degrees for 20-25 minutes and brown it nicely.

Then put in a kitchen towel to cool a little.

Very good are still hot, but also cold.


Please tell, whats the story of them big puppys ..... does protein (cheese) not combine with carbohydrates?

There was a controversy on this topic and I solved it by looking on the original site, at the answers given by the authors of the book. So, it's instead of cake for dinner, but a piece. But it does not exclude dark chocolate, the three pieces

And I follow your blog, hoping that you will make as many recipes of virtual friends as possible (I mean pies especially), with FB I'm not a great friend. I prefer blog posts.
Have a nice Sunday, as the pies are wonderful.

Thank you, my love. I've kind of become addicted to Facebook. I need to discipline myself better and get here more often.

Elena, how beautifully you explained and how patiently you detailed, that I feel like kneading tomorrow, wow! :) I'm glad you loved this dough, I also use it for pizza and I spread a thin or thicker countertop for a fluffier pizza. I hug you dearly too!

Thanks for the advice, I was really thinking of using the dough for others. Kiss you, duuuuulce!

daaa, smart girl, comment here and forget to sign :)
te pupa beta, beta brigytte

I was guessing anyway that my face was plump! Kiss.

Very good, Aura. I have to do more, but after a short break, I still have some Yufka sheets to work on.

Elena and I are a fan of pies! And a fan of the group on Fb. from the Meryem area, because I don't know them all! Only the wonderful come out of their hands, you are one of the examples! I'll do them too, I promise!
Good luck with the pie! :)

Thank you very much, Gela! I also do something from you, as I noted, but as busy as I am and addicted to Facebook, I forget to write something or go more often. I will have to be more polite, to be able to see more I love blogs more often!

Shame on me! I pull my ears and stand in the corner on one leg. Although I'm a good friend, I'd say with the above anonymity, I still haven't been able to make her pies. I must take action as soon as possible. And I think I'll do it in two ways: thin and a little thicker, so that the fluffy ones are there. Congratulations on the idea of ​​mineral water. I like to put bold on olive stuff. I also really like it in combination with cheese or even in a trio. I put them on the list and put them in front of me, as it is no longer possible.

Dessert pie with almonds and lemon curd / Galette des rois - Recipes

Fiadone is a fast and easy to make cake from Corsica.
It is delicious, light, refreshing, flavored with lemon.
All its quality comes from the special cheese used: brocciu (or brousse).
It is an authentic recipe borrowed and translated from a friend of Corsican origin.

Weather in Brocciu in the Corsican language (brousse in French) is a whey cheese made from sheep's or goat's milk, similar to urda. It occurs in the mountainous areas of Corsica.

It is made from whey that results from the production of cheese.

The white bottles are harvested and poured into the sieve (fattoghje or casgiagia in Corsican). This cheese can be marketed either immediately, when it is still fresh, or after 21 days of maturation (brocciu passu).

Since 1983, Brocciu cheese has been the subject of a controlled designation of origin (AOC) in France, and since 2003 a protected designation of origin (PDO) in the European Union. PDO Brocciu production was 550 tons in 2005. (source: wikipedia)

Mix (robot) the cheese, add the eggs one by one, then the sugar and the grated lemon peel.

Mix everything well and place in a tray lined with baking paper (20/30 cm).

Bake for 45 minutes in the oven preheated to 180 ° C.

Allow to cool before removing.

Powder it with powdered sugar and cut it into portions.

The taste given by sheep's cheese is fine but a little stronger than that given by cow's cheese.

You can try mutton if you have one

It is very good cold.

Good Fiadone!

Video: Galette des Rois. was Kitchen

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