Are you looking for a homemade galette des rois recipe?

It is a typically French tradition to celebrate l’Epiphanie: this holiday celebrates the day on which the three kings Gaspard, Balthazar and Melchior came to pay their tribute to the world-famous baby born just a couple of weeks before. In French those wise men go by the cool name of Les Rois Mages (the Magi), and their first names are totally coming back in fashion these days, let me tell you. (Well, except maybe for Melchior, that’s a tough one.)

Like many a Christian holiday, this one has lost its religious significance in most French families, gaining a sweeter, much more buttery one in the bargain: on the day of the Epiphany, families share a Galette des Rois, a flaked pastry pie filled with frangipane, a butter-rich, smooth mixture of crème d’amande (almond cream) and crème pâtissière (pastry cream)*.

The actual date on which to have the galette has gotten fuzzier and fuzzier: some families celebrate on the 6th, some on the first Sunday in January, but it’s mostly considered fine to celebrate it all through the month of January. (I must however protest against the sale of galettes before the new year, and sometimes as soon as November. I mean, really.)

The fabulous thing about a Galette des Rois, apart from its deliciousness, is the family ritual that goes with it: the youngest child of the family hides under the table, an adult divides the galette in even slices, and the child calls out which slice goes to whom.

Why all the fuss you ask? Aah, it is just this small thing I haven’t yet mentioned: la fève is hidden in the galette. Historically a dry fava bean (hence the name), it is now a little porcelain figure. (That figure used to have some kind of religious meaning but that, too, has gone the way of the dodo.) Whoever gets the fève in his serving is named King (or Queen) for the day, gets to wear the golden paper crown that came with the galette, picks who the Queen (or King) will be, and glows with pride for weeks hence.

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This is the fabulous gift that Maxence’s mother got us for Christmas: an electrical, nonstick, multiuse fondue pot!

We’ve already broken it in with a fondue bourguignonne shared with Maxence’s aunt and uncle: fondue bourguignonne (literally “fondue from Burgundy”) has you cook little cubes of beef in oil, to be enjoyed with a variety of dipping sauces (whipped up with talent by Maxence). This was my first fondue bourguignonne ever and I loved it: undoubtedly rich, but delicious and highly convivial.

Fondue is a great dish to serve for a casual dinner: most people find it fun to cook their own food (and if they don’t, do they really deserve to be your friends?), and everything can be prepared beforehand so you can fully enjoy the company of your guests. One word of advice: close the door to your bedroom before you start, unless you enjoy sleeping in the lovely fragrance of supersized fries.

As suggested by the multitude of recipes in the little accompanying booklet, our beautiful fondue pot can also be used for fondue savoyarde, fondue chinoise (slices of beef cooked in broth), fondue armoricaine (fish cooked in broth), or better yet, fondue au chocolat!

In addition to my Chocolate Florentins, my French Chocolate Truffles, and my Chocolate Mendiants, these Easy Orangettes are among my favorite chocolate food gifts to make for the holidays.

Orangettes are short strips of candied orange peel dipped in dark chocolate, and they’re a classic of French chocolate confections.

For mine, I take a bit of a shortcut though: I make them with candied orange peel I buy ready-made at G. Detou, a professional baking supply store so venerable my grandmother actually used to shop there. You could also make your own of course, using this recipe for Candied Orange Slices.

Easy orangettes ? Instant chocolate citrus gratification !

My easy orangettes are therefore a breeze to make, not to mention a real pleasure: few things in life can beat standing above a bowl of melted couverture chocolate , dropping in candied orange strips by the handful, watching them swim around lusciously in their chocolate spa, scooping them out with your handy-dandy chocolate dipping fork, and setting them out to cool, maybe with a little soft music in the background.

Chewy, smooth, and dark with subtle notes of citrusy bitterness, these have to be the easiest chocolate confections you can possibly make.

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[Vanilla Pecan Cookies]

These are the cookies I made to bring for tea at my parents’ last Sunday. Originally, I meant to make cookies using the cookie press that my sister gave me for Christmas last year and which I hadn’t yet played with. Did you ever notice how time seems to move at a different pace for kitchen utensils? I buy them or receive them as gifts, I am delighted and determined to use them, but somehow months can go by before I get around to it.

I researched cookie press recipes (Google is my friend) and found quite a few, mostly labeled spritz cookies. I merged and adapted two of them, lowering the sugar content a bit. The dough came together beautifully, I shaped it into a log and inserted it into the cookie press. I held the cookie press above my cookie sheet lined with ungreased foil (as per the instructions), pressed, and… nothing. The dough was pushed out in a pretty pattern, yes, but it would not detach onto the sheet, no. I figured my dough was too firm and considered adding in the egg white I had reserved, but the dough felt fabulous as it were, so I decided to leave the cookie press experimentation for another day and turn this into a simple slice-and-bake session.

So I chilled the dough in the freezer, took it out, sliced it up, deposited the slices on a sheet of parchment paper, pressed in pecan pieces (organic pecans from the Fairway market, generously donated, along with a host of other goodies, by a reader from NYC – thanks so much Julie!), baked my beauties, took them out, and voilà!, beautiful cookies!

They were much enjoyed by my family and the family of long-time friends who were invited as well — they happen to read my blog too (my parents are far and away my best PR agents, I pay their fee in baked goods) and were excited to try something I had baked. The sablés were nice and crisp on the outside, tender and crumbly on the inside, with the lovely crunch brought to you by Mr. Unrefined Cane Sugar and its team of Thick Crystals (I cannot recommend it enough for your cookies). As for the vanilla/pecan pairing, well, generations of cookie bakers in America can’t be wrong, and it was perfect in its simplicity.

“And next time, you will use the recipe from the little booklet that came with the cookie press, like you should have in the first place! Going to Google for cookies, I tell you! Sheeesh!” Oh, okay, okay, you’re right. But I got a nice and easy cookie recipe out of it, didn’t I?

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