January 26, 2010

galette de roi (or double custard cake) and a lovely award from claudia


here i am again... january is fortunately at its ends so i should (hope to) have some more free time soon... anyways here i am with a new recipe, a very classic one, la galette de roi!
we haven't seen the sun for many weeks here so taking the pictures in this period is not easy... well hopefully the spring will arrive, sooner or later...

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eccomi di nuovo... gennaio sta per finire per fortuna allora dovrei (spero di) avere un po' più tempo libero... comunque ci sono con una nuova ricetta, un classico, la galette de roi!
non abbiamo visto il sole qui a milano da tantissime settimane perciò fare le le foto in questo periodo non è facilissimo... speriamo che la primavera arrivi, prima o poi....


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to znowu ja... styczen na szczescie niedlugo sie skonczy i powinnam miec (mam nadzieje) wiecej czasu wolnego... w kazdym badz razie wrocilam z nowym przepisem, z prawdziwym klasykiem, la galette de roi!
nie widzielismy slonca tuaj w mediolanie od wielu tygodni w zwiazku z tym robienie zdjec w tym okresie nie jest latwe... mejmy nadzieje, ze wiosna przyjdzie, wczesniej czy pozniej...




to make this declicious and chic cake you will need:
per fare questo buonisimo e chiccoso dolce vi servirà:
zeby zrobic to pyszne i szykowne ciasto bedziecie potrzebowac:

- 2 portions of ready-made french pastry, porzioni di pasta sfoglia già pronta, porcje gotowego ciasta francuskiego
- 300g (10,5 oz.) of frangipane (almond) custard, crema frangipane, kremu frangipane (migdalowego)
- 125g (4.5 oz.) oz.) of confectioner's custard, di crema pasticciera, kremu cukierniczego
- 1 egg yolk

frangipane:
- 85g (3 oz.) of almond flour (or minced almonds), di farina di mandorle (o mandorle macinate), maki migdalowej (lub mielonych migdalow)
- 85g (3 oz.) of butter, burro, masla
- 85g (3 oz.) of icing sugar
- 1 egg, uovo, jajko
- 1 teaspoon of corn flour, cucchiaino di maizena, lyzeczki maki kukurydzianej
- 1 teaspoon of rum (optional), cucchiaino di rum (facoltativo), lyzeczka rumu (opcjonalnie)

confectioner's custard, crema pasticciera, krem cukierniczy:
- 1 cup of milk, un bicchiere di latte, szklanka mleka
- 3 egg yolks, tuorli, zoltka
- 50g (1,8 oz.) of sugar, zucchero, cukru
- 25g (0,9 oz.) of flour, farina, maki

prepare two custards:
- for frangipane soften the butter with the wooden spoon or electric mixer. add sugar, almond flour and egg and mix well. at the end add corn flour and rum. cover and put in the fridge.
- for confectioner's custard: mix the milk, eggs and sugar in a saucepan. make the custard boil and add the flour. boil for 1 minute and take away from fire.

preheat the oven to 240°C (460°F). prepare two circles from your french pastry (you shold find it ready in the supermarket). put the first circle on the baking paper and brush the edges (about 2 cm) with the yolk. mix well but very gently two custards. put the custard on the pastry (leaving about 5 cm of the edge uncovered). cover with the second piece of pastry and stick well the edges. make a small hole in the middle and not deep cuts (like to divide it in pieces). brush all the pastry with the rest of the yolk. put in the fridge for 30 minutes. bake for 15 minutes and reduce the temperature to 200°C (390° F). continue the baking for 20 more minutes.

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peparare due creme:
- per frangipane ammorbidire il burro con un cucchiaio di legno oppure con il mixer elettrico. aggiungere zucchero, farina di mandorle e l'uovo. mescolare bene. alla fine aggiungere la maizena e il rum. coprire e riporre nel frigo.
- per la crema pasticciera unire il latte con i tuorli e lo zucchero in un pentolino. far bollire e aggiungere la farina. bollire per 1 minuto e togliere dal fuoco.

risacaldare il forno a 240°C (460°F). preparare due dischi di pasta sfoglia (dovreste trovarla già pronta in supermercato). mettere il primo disco di pasta su carta da forno e spennellare i bordi (ca. 2 cm) con il tuorlo. unire con delicatezza due creme. mettere la crema sulla pasta (lasciando i bordi liberi per ca. 5 cm). coprire con il secondo strato di pasta e incollare bene i bordi. fare un piccolo buco in mezzo e degli tagli non profondi (come per tagliare la torta a pezzi). spennellare tutto con il resto del tuorlo. riporre nel frigo per 30 minuti. cuocere nel forno per 15 minuti e abbassare la temperatura a 200°C (390°F). continuare a cuocere per altri 20 minuti.

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przygotujcie dwa kremy:
- frangipane: utrzec maslo drewniana lyzka lub mikserem. dodac cukier, make migdalowa i jako. dobrze wymieszac. na koncu dodac make kukurydziana i rum. przykryc i wlozyc do lodowki.
- krem cukierniczy: wymieszac mleko, zoltka i cukier w garnku. zagotowac i dodac make. gotowac przez ok. 1 minute i zdjac z ognia.

rozgrzac piec do 240°C (460°F). przygotowac dwa krazki ciasta francuskiego (powinniscie dostac je juz gotowe w supermarkecie). polozyc pierwszy krazek ciasta na papierze do pieczenia i posmarowac brzegi zoltkiem (ok. 2 cm). polaczyc delikatnie dwa kremy. przelozyc krem na ciasto (zostawiajac brzegi wolne na ok. 5 cm). przykryc drugim krazkiem ciasta i zlepic brzegi. zrobic mala dziurke na srodku in mezzo i nieglebokie ciecia (tak jakby kroic ciasto na czesci). wysmarowac wszytko zoltkiem. wlozyc do lodowki na 30 minut. piec przez 15 minut i obizyc temperature do 200°C (390°F). piec przez kolejne 20 minut.





and here is my award! i love it and i'm vety honoured! thank you very much claudia!! you need to visist claudia's blog recipes, tips and thoughts... it's just lovely and full of amazing recipes, tips and thoughts :)

ed ecco il mio premio! mi piace tantissimo e sono onorata! tantissime grazie claudia!! dovete assolutamente vedere il suo blog recipes, tips and thoughts.... è davvero bellissimo e pieno di mervaigliosi ricette :)

a oto moja kolejna nagroda! bardzo mi sie podoba i czuje sie zaszczycona. dzieki claudia!! musicie koniecznie zajrzec na jej blog recipes, tips and thoughts.... jest naprawde sliczny i pelen wspanialych przepisow :)



here are some rules for passing on this precious award, queste sono le regole di questo prezioso premio, oto reguly dotyczace tej nagrody:
1. copy and paste the award on your blog, copia e incolla il premio sul tuo blog, skpiuj i wklej nagrode na swoj blog
2. list who gave the award to you and use a link to her blog (or hyperlink), dì chi te l'ha assegnata e metti il link, napiz od kogo otrzymales nagode i wklej link
3. list 10 things that make you happy, fai la lista di 10 cose ti fanno felice, zrob liste 10 rzeczy, ktore sprawiaja, ze jestes szczesliwy
4. pass the award on to other bloggers and visit their blogs to let them know! assegna il premio ad altri blogger e dì a loro che l'hanno ricevuto! wrecz nagrode innym bloggerom i poiwedz im o niej!

so, here comes the list of 10 things that make me happy, 10 cose che mi fanno felice, 10 rzeczy, ktore sprawiaja, ze jestem szczesliwa:
1. spend time with family and friends, passare il tempo con la famiglia e amici, spedzac czas z rodzina i przyjaciolmi
2. cook and bake, cucinare, gotowac i piec
3. gardening, prendermi cura del giardino, zajmowac sie ogrodem
4. blogging
5. buy lovely things for my house, comprare delle belle cose per la mia casa, kupowac ladne rzeczy do domu
6. travel, viaggiare, podrozowac
7. go on holiday, andare in vacanza, jechac na wakacje
8. wake up on saturday and sunday morning, svegliarmi il sabato e la domenica mattina, budzic sie w sobote i niedziele rano
9. make parties, fare le feste, urzadzac przyjecia
10. give presents, dare regali, dawac prezenty

and the award goes to 5 of my dear readers and creative bloggers, e il premio va a 5 miei cari lettori e blogger molto creativi, nagrode dostaje 5 z moich drogich czytelnikow i kreatywnych bloggerow:

beach vintage
favourite vintage finds
home and lifestyle
bonjour romance
behold the metatron

9 comments:

sweetjeanette said...

I love custard. This looks very interesting!
Thanks for sharing.

iana said...

che cosa golosa e buona! Ora sono a dieta quindi ho ancora più voglia di delizie del genere ;)

Home and Lifestyle said...

Dear Justyna,

I was unsuspectingly reading your blog about your delicious cake and then I was very surprised when I suddenly saw you are giving an award to me. First, congratulations with your award ... and I'm so honored that you pass your award to me! Thank you very much, I am very happy!

I really enjoy your comments and find it very special to have contact with you as we do not know each other further!! I hope to enjoy your blog and comments for a long time!!

With love, Ingrid

Kris said...

This pie looks delicious! And I agree about the issue with no light and photo taking. Oh spring, where are you?

And thank you 1,000 times for the blog award! I can't wait to post about it!

ciao!

Auntie Cake said...

Congrats!!! Love your list, and I am right with you on pretty much all of them! That cake looks wonderful, I didn't know you could buy ready-made french pastry, and I am going to check out the almond custard too, I love finding new products! Hope they carry them around here!
Kate

BonjourRomance said...

Bonjour Justyna,
Thank you so much for sharing this Happy award with me? It means alot coming from you because I think you have such a beautiful blog. I will post on it as soon as possible.
And thank you too for this Galette de Roi recipe, I have been looking for one that I am able to do (I have a tendency to make up some failures) and this is my honey's favorite - I'll let you know how it works!
Thank you again my friend.
Have a fabulous week!

Herrad said...

Hi,
Came via Kris, glad I did.
Lovely photo, your custard cake sounds and looks delicious.
Love,
Herrad

C @Favourite Vintage Finds said...

Congrats on another well deserved award! I'm honoured that you are passing it on to me - Thank you! Sorry I am late in responding! Sending smiles :).

Home and Lifestyle said...

Hi Justyna!

My post about the beautiful award you've given to me is ready. At first I wanted to place it on my blog tomorrow, but tomorrow a blog friend has her father's funeral and then I find it inappropriate to celebrate my award. So I wait a few days, I think that I post it on my blog next thursday!

Wish you a very nice week!!

With love, Ingrid

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