French Tradition

  • Galette des rois

    French tradition dictates that everyone gathers around the famous galette des rois on January 6, Epiphany Day. Like many traditions, that of the galette des rois was born in a pagan festival. It was shared between the Romans during the celebration of the winter solstice, during Saturnalia. This day of celebration began with a round, golden cake, like the sun. A child was placed under the table to fairly and innocently allocate the shares of the cake. A bean was hidden in the latter and whoever found it was elected king for a short time.

    Ingredients :

    Ingredients

    • 2 of puff pastry
    • 0.45c of sugar
    • 0.35c of butter
    • 0.7c of powdered almonds
    • 2 eggs
    • 1 egg yolk
    • the bean

    Directions :

    1. Place puff pastry in a tart pan, prick the pastry with a fork.
    2. In a salad bowl, mix the almond powder, sugar, 2 eggs and soft butter.
    3. Place the dough obtained in the tart mold and hide the bean there.
    4. Cover with the 2nd puff pastry, gluing the edges well.
    5. Make designs on the lid and brush with egg yolk.
    6. Bake for 20 to 30 min at 200°C (thermostat 6-7); check the cooking regularly

  • Buche de noël

    The French tradition of the Buche de Noël goes back well before the first log-shaped cakes appeared. It was originally a real log which was placed in the hearth of the fireplace after having been blessed to protect the house and its inhabitants then burned on the occasion of the winter solstice then the vigil of Christmas. This tradition, originally a pagan celebration linked to the winter solstice, is therefore older than the Christian celebrations of Christmas.

    Ingredients :

    • 0.7c of sugar
    • 0.8c of flour
    • ½ sachet of yeast
    • 1 ¾ c chocolate
    • 3/4c of butter
    • 4 eggs

    Directions :

    1. Separate the whites from the yolks.
    2. Whisk the egg yolks with the sugar and 3 tablespoons of lukewarm water until foamy.
    3. Add, little by little, the flour and the yeast.
    4. Beat the egg whites until stiff then gently incorporate them into the previous mixture.
    5. Preheat the oven to 180°C (thermostat 6). Spread the dough in a long, flat mold (drip pan type) covered with baking paper to 1 cm thickness.
    6. Bake for 10 to 15 minutes, the biscuit should be slightly golden.
    7. Remove from the oven, place a clean damp cloth on the biscuit then unmold it and roll it up. Let cool.
    8. Break the chocolate and melt it in a bain-marie.
    9. When melted, add soft butter and mix.
    10. Unroll the cake and spread 2/3 of the chocolate on it. Then roll the biscuit on itself again.
    11. Cover the biscuit with the remaining chocolate then, using a fork, streak the top.
    12. Set in the refrigerator.

Crêpes

Celebrated on February 2, this french tradition, Candlemas commemorates the Presentation of Jesus at the Temple in Jerusalem. Mary and Joseph, by performing this gesture 40 days after the birth of their first born, are thus perpetuating a Hebrew custom. In the past, we also celebrated the Purification of the Virgin Mary, the “reliefs” of the mother, following her childbirth.

From Lupercalia, to celebrate the end of the year, we lit candles at midnight and ate cereal pancakes to invoke the return of the Sun. Round and yellow, pancakes and pancakes resemble the solar disk

Ingredients :

  • 1/4c of suggar
  • 2 1/3c of flour
  • 1/2c of oil
  • 1/4c of butter
  • 3 eggs
  • 1/4c of milk

Directions :

  1. Put the flour in a bowl and make a well.
  2. Place the whole eggs, sugar, oil and butter.
  3. Mix gently with a whisk, gradually adding the milk. The resulting paste should have the consistency of a slightly thick liquid.
  4. Heat a non-stick pan and very lightly oil it with a paper towel. Pour a ladle of batter into it, distribute it in the pan then wait until it is cooked on one side before turning it over. Cook all the pancakes in this way over low heat.

  • Raclette

    Raclette is one of the key dishes of winter. It allows you to warm up and spend a good evening with family or friends, after a day of skiing or work. This recipe was invented by Swiss shepherds in the 12th century in the canton of Valais. Originally, the name was not “raclette” but “roasted cheese”.

    In the Middle Ages, the way of preparing this “raclette” consisted of melting cheese near a heat source such as a fireplace, then “scraping” it to make the flowing cheese slide onto the plate.

    Ingredients :

    • reblochon
    • potato
    • green salad
    • cold cuts
    • raclette
    • saint-nectare
    • Fourme d’Ambert
    • picodon
    • goat cheese

    Directions :

    1. Prepare a nice platter of cold meats and assorted cheeses.
    2. The diversity of cheeses is always very successful, and can vary endlessly depending on tastes (Saint-Marcellin, Saint-Félicien, Livarot, Maroilles, etc….)