23 January 2016

Galet de roi au chocolat




I tired to make home made "pate feuillette" for a challenge.  Because it's hot in Singapore, it's very difficult to make this dough since the dough is consisted with layers of butter and flour.  If the butter melts, layer stick together.  Even in France I was taught to set the dough often in fridge but in here it becomes sticky in two minuets.

Filling is usually an almond creme but I made chocolate version.  It was a first time to make this cake in Singapore but it came out all right in the end.  "Pate feuillette" is much better to make at home because I use a good butter.

「ガレット・ドゥ・ロワ・ショコラ」1月はガレット・ドゥロワの季節。久しぶりにパイ生地作りに挑戦してみた。しかし、暑い国でのパイ作りは地獄だ。生地を織り込む毎、何度も冷蔵庫で休ませながら作るのでとても時間がかかった。

上にかぶせる生地が最後にベトベトして、模様がきれいに出なかった。形は悪かったが、良いバターを使ったので、味は美味しくできた。パイ生地はやっぱり手作りすると美味しい。クレムダマンドにチョコレートを混ぜたチョコレートクリームはチョコ好きのな夫に好評だった。

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