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RE: Kings Day, 12th Night, and a recipe for a French*Galette des Rois*
It was wonderful! I would recommend not baking it it a pie dish as I did, however. It needs a flat surface so that the pastry can bake and puff up. I really like the almond cream too and I think I will use it again in a tart.
you can have different flavor with a little fruit :)
I have been experimenting with Einkorn flour and I am going to try this next for pastry. My recipe for this afternoon however, is Breton Far or Far Breton :-) with prunes (a Celtic recipe).