Since I’m more familiar working with yeast now , I’m tempted to make the famous Gâteau Des Rois Bordelais . Gâteau Des Rois Bordelais or the king’s cake is a well known treat that we had during the celebration of Epiphany or Fête des Rois in the month of January especially in the South of France . It’s a brioche with orange blossom flavour & topped with fruit comfit such as cherry, orange , lemon & sugar . For my version I’ve added some ginger confit that I bought from the store . On the northern part of France we had Gallette Des Rois , a cake with puff pastry & filled with frangipane or apple compote . I’ve made the Galette Des Rois with frangipane last year so this year I wanted to try this recipe before the ‘J’ day . LOL.. Yes, practice makes perfect so here’s my first Gâteau Des Rois Bordelais . I think I should knead more to make the dough smoother the next time . As you can see it was not that smooth . Or May be Santa will bring me a bread machine then I don't have to knead anymore . Wink-wink ...LOL Anyway I’m quite happy that it turned out fine but not perfect yet . And it tasted good with lovely orange blossom flavour . But I must say that it was a bit dry the next day & my boys are not keen of fruit confit!! Well, I guess for my next Gâteau Des Rois Bordelais it will be top only with sugar !!!
Jane Austen moment in Persuasion
"I think you are very likely to suffer the most of the two;your feelings are less reconciled to the change than mine. By remaining in the neighbourhood, I am become inured to it."
She could have said more on the subject; for she had in fact so high an opinion of the Crofts, and considered her father so very fortunate in his tenants, felt the parish to be so sure of a good example, and the poor of the best attention and relief,that however sorry and ashamed for the necessity of the removal,she could not but in conscience feel that they were gone who deserved not to stay, and that Kellynch Hall had passed into better hands than its owners'. These convictions must unquestionably have their own pain, and severe was its kind; but they precluded that pain which Lady Russell would suffer in entering the house again,
and returning through the well-known apartments.
Gâteau Des Rois Bordelais
Adapted from Vie Pratique Gourmand magazine
1 orange zest
150 g softened butter (diced)
150 ml milk
100 g fruit confit
500 g flour
150 g powdered sugar
8 g active dry yeast
2 tbsp orange blossom water
1 pinch of salt
1) In a small bowl add warm water, yeast & a pinch os sugar. Stir well to dissolve & let stand till foamy for about 10 to 15 mins.
2) Beat eggs & sugar in a large bowl. Add in pinch of salt, flour yeast mixture, 2 tbsp of orange blossom water beat on low speed ; Gradually add in milk & beat till well combined. Add in butter beat for another 10 mins minutes till smooth & elastic in texture. . Place in a buttered big bowl & cover with damp tea towel or plastic wrap. Let it rise in a warm room till it doubled in size about 3 hours .
3) Slice or cut fruit confit . Press down the dough & add orange zest & knead the dough on a lightly floured board till smooth . Shape the dough into a log & shape it into a circle crowd . Topped with fruit confit & place it on a baking tray & cover with baking paper & let to proof for another 1 hour.
4) Preheat oven to 150°C . Brush egg wash on brioche dough & sprinkle with sugar . Bake for 45 mins till golden brown .
Submitting this recipe to Bookmarked Recipes , monthly event hosted by Jacqueline of Tinned Tomatoes.