Pithivier also known as a Galette des Rois (King’s Cake) pops up in French patisseries after the New Year in preparation for celebrating the Epiphany on January 6th. The concept is similar to the cake made for Mardi Gras. A little trinket is hidden inside the pastry and when found, he or is she is king or queen for the day.
Despite their appearance, these are in fact palmiers. I like the change from the heart shape, but that isn’t the only difference. To make these pastries extra decadent, they are sandwiched together with raspberry jam and dusted with powdered sugar on the top. Oh la la.
Happy 2014! I’m kicking off the new year making my second favorite pastry dough, puff pastry. It loses out to pate a choux for the sole reason that it takes SO LONG to make. I’m specifically talking about inactive time, which may not sound bad but when it is in intervals, 2 hours each x 4 in this particular recipe, you really need a day at home for this project. Perfect snowed-in activity.
Gracing the front cover of the Model Bakery cookbook are the Napa bakery’s famous English muffins. I’ve made muffins before but they look authentically like store-bought ones versus these golden puffy pillows that sell out every morning at the downtown St Helena shop.
When I tasted my first Model Bakery muffin it was unlike anything I’ve ever had – this is how it’s supposed to taste? – I thought. The muffin had been in the freezer for about a week and I placed in a toaster oven to re-crisp. It was so flaky, crisp and buttery. Thank goodness for the book, because I had to have them, at any time I wanted. Lucky for me, shortly after my experiment I got to meet the owners of the bakery so I could see firsthand how the muffins were made and get some tips in the process. So here we go, my muffin adventure!
Speculoos cookies are similar to gingersnaps but the spice here being cinnamon. These are a great alternative to the traditional spice or gingerbread cookie because they are more mild and they don’t have that strong molasses flavor.
