*Originally published 1/6/19
Happy New Year!
With the holiday season finishing, everyone is becoming hyper aware of their pants getting tighter by the day. But before everyone decides to eat healthier there is one more pastry tradition in France that people indulge in: the Galette des Rois. You've probably heard of the English equivalent, "Kings Cake" which is usually thrown around people's mouths before Mardi Gras (which I have come to learn is soooooo not correct). But it is in fact associated with a different holiday. The Epiphany is a day to commemorate the visit of the three kings to baby Jesus, which is celebrated on January 6. Typically kids leave out their shoes the night before hoping the kings will stop by and leave them a small gift hidden inside. The most famous tradition is the sharing of the King Cake or Galette des Rois. Traditionally a circular shape -in France it is a puff pastry filled with frangipane (depending on the region) that has a little token (la feve) hidden inside. When the cake is cut, each person checks their piece to see if they were lucky enough to get the token- if they are, old tradition says they are the king or queen for the day. I am fortunate enough that I was able to share a galette with my coworkers on New Year's Eve. One my sous chefs told me that traditionally the youngest member of the group (me) is meant to cover their eyes and individually name all of the guests while their mom (in this case, my other sous chef who is comically neither my mother nor even female for that matter) passes each piece out to the corresponding person. After understanding my task, I covered my eyes and named all of my coworkers one by one, trying really hard not to forget anyone. After I knew everyone had gotten a piece I finally named myself and you wouldn't believe my luck; I got the token! My coworkers told me it meant I have to buy the next galette. Others have told me that I have to bring champagne so in fact, I'm not sure which one I should do. Maybe I'll just buy both and everyone will be happy haha. The galette was delicious and I encourage anyone who has the chance to taste Chef Nicolas Paciello's galette to do so. Featuring layers of buttery puff pastry filled with candied roasted pecan frangipane and topped with a pecan cookie crunch, it's to die for. And it's not just because I work for him...it's really good. Trust me.
Anyway, playing that little game got me wondering about this tradition and how it started. Later at home I did some research and learned a lot of really cool new things. So if you're interested in the history of desserts like I am, read on! If not, and you are content with my little work story then cool.
As I mentioned before, January 6th is the Epiphany (the visit of the three kings to baby Jesus). Because the Epiphany is celebrated all over the world there are different variations of the cake but in France there are three main variations: Pithiviers, Le Gateau de Rois / Pithiviers Fondant, and La Galette de Besancon / Galette Comtoise.
Pithiviers
Named after a small city just south of Paris, France this version has a base of pate feuillete (similar to croissant dough) that is traditionally filled with almond cream although, it can also be filled with frangipane (a mixture of almond cream and pastry cream). This is the most common galette de rois that I've seen in Paris, which makes sense since it's just north of Pithiviers. This version is seen as more modern because pate feuillete wasn't invented until the 18th century by a pastry chef of the Prince of Conde.
Le Gateau de Rois / Pithiviers Fondant
This version is a slight variation to the galette I mentioned above, hence the name. Some consider this to be the "authentic" Pithiviers. The difference is easily visible; this version is more cake-like in texture and decorated with an even coat of white sugar glaze and colorful candied fruit.
La Galette de Besancon / Galette Comtoise
This galette originates from the East of France in the 14th century made from pate a choux (the same dough as cream puffs and eclairs) flavored with orange blossom. â
So two of these variations come from the same origin and include almonds. But why? What makes almonds so special to have ended up in two of the three variations? Well let's look back at the city where it came from, Pithiviers. Since it's origin, the city was a popular place for trade, which is why the locals referred to it as "the crossroads of the four paths" or Pithiviers in the local language of Carnutes. The "four paths" refer to the paths from Orleans to Reims and Sens to Rennes. The high quality of wheat in the region meant that baking breads and cakes was common and it only made sense to incorporate the almonds that Romans brought to trade in the town. â
On another note, French people have a close relationship with food and while researching I found it amusing that I found an article from the city of Besancon that announced the outlaw of the modern Pithiviers (the first one on the list filled with frangipane) in order to preserve the history of their regional galette de rois (the third one on the list). To be honest, I didn't research much into it to check sources and see if this is true but honestly after living in France for a year it would not surprise me at all; I just find it comical.
I actually learned how to make the modern version of Pithiviers at school and really enjoyed it not only because it was a fun challenge but also because I got a good grade on it. :P â
Now I'm curious to learn much more about the city and try all the different variations. Maybe that will be my next project, I promise I'm not just making excuses to eat more desserts...or am I?
Which version is your favorite (if you celebrate the holiday) or if you haven't had it which one would you like to try first? P.S. If you have anything to add or if I got something completely wrong about the tradition please let me know! :)
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*Originally published 5/10/18 Today I visited the chocolate museum in Paris, Choco-Story. It was such a wonderful experience to learn about the history of chocolate and how it transformed from the cocoa bean into the chocolate we know today. Chocolate is always seen as a guilty pleasure and an indulgence but should we really feel guilty? Chocolate has transformed throughout history but its many health benefits have been around since the Aztecs and Mayans discovered the cocoa bean. Here’s 21 things that you need to know about chocolate plus some if it’s health benefits: 1. There are 3 different major varieties of cocoa bean: Criollo, Forastero & Trinitario In case you didn’t know, chocolate is made from cocoa beans, which are grown on trees. (Meaning it’s derived from a plant so it’s healthy right?)
2. Three countries produce 68% of the world’s cocoa.
3. The Aztecs and Mayans used cocoa beans as an early form of currency. In early society Aztecs and Mayans used cocoa beans as currency to purchase other goods. One rabbit cost 10 cocoa beans. 4. Aztecs and Mayans were the first ones to make cocoa into a drink. They believed that cocoa beans were a gift from the gods and made offerings that were a mix of blood and crushed cocoa beans. In doing so, they also ground the beans, added spices and diluted it with water. It was considered a drink of the gods because of its health benefits including making the body stronger and fending off fatigue. 5. Aztecs and Mayans designed special pottery to “foam” the cocoa drinks. As you can see in the picture above, the pot has a spout and a tube like handle. To foam the cocoa they would blow air into the tube and voila! 6. “Foaming cocoa” was used as a celebratory drink at marriage ceremonies. Now, we use champagne (or sparkling wine). 7. The Aztecs and Mayans are the reason why we raise a champagne glass for a toast. Since were on the topic of toasting at ceremonies I thought this was one of the coolest facts. In fact, they had a special goblet with 3 hollow legs filled with a single cocoa bean. Before drinking, they would shake the goblet, which would make noise (from the cocoa bean) to ward off evil spirits. So in fact, when we raise our glasses for a toast, we are doing so to get rid of those pesky evil spirits! Cool huh?! 8. Cocoa is the base for Mole, a popular traditional Mexican dish prepared for special occasions. Again, here the Aztecs and the Mayans are responsible for passing on this tradition. As I mentioned before, they believed cocoa was a gift from the gods so it only makes sense that they would use it to celebrate special occasions. 9. In the 1650s, London had dedicated “Chocopubs” for hot chocolate. After chocolate was brought back from Mexico by conquistadors, obviously Europeans loved it. It became so popular they made a pub just for hot chocolate, which they called Chocopubs. And why did they go out of fashion? The world may never know. Maybe I’ll bring it back! 10-14. The Spanish originally sold cocoa products in pharmacies because of its health benefits! The Aztecs and the Mayans introduced hot chocolate to the Spanish as a medicinal drink because it made them stronger and gave them more energy. So of course, the Spanish did the same. Cocoa was mixed with pepper for people suffering from liver problems. Cocoa and grey amber was believed to be beneficial for your heart. (What’s grey amber? Essentially sperm whale vomit that washed up on shore – if you don’t trust me google it. It’s an interesting read. Yeah…) Cocoa mixed with achiote improved breathing. Cocoa butter was sold as an ointment for burns and wounds. 15. The three main ingredients to make chocolate are cocoa paste, cocoa butter and cocoa powder all given to use by the cocoa tree! The jewels of the cocoa tree are the cocoa beans because they give us all we need to make chocolate! 16. Pinat and Cadot, two French metal mold manufacturers, started producing molds for chocolate in 1820. Molds changed the game for chocolate. For much of history, chocolate was consumed as a liquid drink for nobles (in Europe). When chocolate was made into a solid state you could imagine it was even more popular and created a new wave of chocolate business. Medicinal Benefits of Chocolate It’s time for all the chocolate shamers to sit down. Here’s some facts based on scientific research that disprove the common medical evils chocolate causes. (Note: Chocolate refers to dark chocolate. Please let me know if you want me to explain anything further. I’m nowhere near an expert but I understand everything I wrote here!) 17. Chocolate reduces cholesterol levels. Thanks to the stearic acid naturally found in the cocoa butter. Stearic acid is converted to oleic acid when processed by our livers. Oleic acid reduces bad cholesterol levels and increases good cholesterol levels. Oleic acid is also found in olive oil, which is commonly known for its heart health benefits. 18. Chocolate prevents cavities. Cocoa naturally contains powerful cavity fighters including tannins, fluoride and phosphates. Tannins prevent the development of bacteria. Flouride makes your enamel stronger and phosphates keep the acids formed by sugars that are being metabolized at bay. 19. Chocolate reduces stress and helps combat fatigue. As the Mayans and Aztecs figured out long ago, chocolate is a godsend. Chocolate naturally contains caffeine, theobromine, serotonin and phelylethylamine which all work together to benefit us by reducing stress and fighting fatigue. 20. Chocolate doesn’t cause acne. I know that’s technically not a benefit depending on how you look at it but there is no medical study that shows a link between chocolate consumption and acne. 21. Chocolate has a low glycaemic peak. Diabetics have no fear! You can still eat dark chocolate just watch the amount of glucids you’re consuming and you’re all good! *All information presented is directly from the museum. I hope you enjoyed all that good history and facts about chocolate. Join the Pati Cake & Friends Facebook group to get access to photos from the museum! What’s the most interesting fact you learned? P.S. I got myself a little model cocoa pod as a decoration for my table! How COOL is that?! Advice for visiting the chocolate museum – Choco-Story Paris
*Originally published 1/16/18. Earlier this year I found out about Ladurée, a famous bakery and tea house founded in 1862 that invented the gorgeous colorful French macarons that are sweetening up lives around the world! So of course as soon as I got to Paris I ran to the original Ladurée at Rue Royale to validate myself as a pastry student and try their famous macarons – I was not disappointed. Of course I bought a box of 12 to try almost all the flavors they had that day! Here’s 5 reasons why they’re so amazing: 1. Flavors are out of this world! Not that lemon and chocolate caramel aren’t flavors you can get almost anywhere but man they sure did make sure these bite sized beauties tasted out of this world. Sometimes it’s the simple things that are the hardest things to accomplish and each flavor was great! They have 10 classic flavors: Chocolate, Rose, Orange Blossom, Liquorice, Pistachio, Salted Caramel, Coffee, Lemon, Raspberry and Vanilla. Each season they release a new flavor, I’ve tried Passion Fruit. It’s delicious. 2. Locations around the globe As of 2018 there are 90 locations around the world! In France alone Ladurée has 30 locations. If you’re in the U.S. you can find Ladurée in New York, Los Angeles, Washington, and Miami. Unfortunately no Chicago location yet but hey maybe they’re just waiting for the right person to open a location there… like me! ;) 3. Macarons aren’t the only star desserts– Croissant aux noix and pain au pistachio Besides the fact that the macrons are amazing they also have other awesome desserts! Pain au pistachio (think croissant with pistachio filling) and croissant aux noix (croissant with walnut filling and sweet glaze) were my two favorites! Where can you go wrong with a croissant much less a sweet croissant!? 4. Beautiful picture perfect packaging Can we please take a second to appreciate how adorable this packaging is? I felt like I was getting a present. Now that I think about it I kind of was! There are a variety of colors for their branded boxes which you get to choose when purchasing your macarons! Your sweets are kept fresh inside the box with a piece of parchment sealed with an elegant Ladurée sticker and then placed into a branded classic mint colored gift bag. Oh and they give you a little info sheet with the different flavors (just in case you forget) and a brief history! 5. Rich History As I mentioned earlier, Ladurée has been around for quite a while, 156 years to be exact. When Louis Ernest Ladurée opened his bakery doors in 1862 I really doubt he could imagine what the future would hold for his bakery. Less than 10 years after they opened, a fire destroyed the bakery and placed Ladurée on its new path to success with a gorgeously decorated interior by famous painter Jules Chéret. In 1930, Pierre Desfontaines, Ladurée’s grandson took two macarons and sandwiched them with ganache in the middle creating the macaron we know today. Pure genius. He also opened a tearoom (known in France as a Salon de thé) where women could gather together in a place other than their house and enjoy tea. Back then this was revolutionary because women weren’t allowed in cafés so the Salon de thé at Ladurée became popular quickly. Read more about their story here. So there you have it! Five reasons why Ladurée really is a big deal. Trust me, when it comes to famous things I’m hyper critical and Ladurée didn’t disappoint! I guess I’m going to have to make it my personal mission to make sure all the other locations are as consistent as the original…
Does anyone want to help me eat a ton of macarons? I am a huge nerd. I love learning about the history and traditions behind desserts. I believe it's just as important to enjoying a dessert as the physical appearance and taste. In fact, I think pastries taste much better when you know their story. These blog posts are me sharing my research of the pastries I've learned about and eaten. Don't worry, this list will always grow. Can't find what you're looking for? Chances are I don't know about it or I'm still doing research on it. Either way, shoot me a message and I'll add it to my list. I love learning about new desserts!
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AuthorPastry Chef from Chicago, IL. Trained in Paris, France. follow meStay updatedSign up for email notifications when new posts are published.
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