Hospice has a thing they call respite care, which allows the caregiver (me) some time away from the patient (Shel). But actually, as you might imagine, I don’t actually want to be away from Shel, although I definitely do want to get away from thinking about cancer all the time. What’s my respite? Baking. Which is a good thing, since sweets are about the only food that appeal to Shel these days, so we’re in synch.
Today I wanted to bake something fancy, but I didn’t want to go to the store. I searched around for something I could make from my pantry and fridge, et voila, galette des rois! As I wrote here, eating galette des rois, a crispy buttery frangipane-filled treat, is an annual custom in France, deliciously done in early January. So making one at the end of March, not to mention making it rectangular instead of round, would give a Frenchman fits. Nonetheless, there you have it, my first homemade galette des rois. And really, it could scarcely be easier.
I followed David Lebovitz’s excellent recipe, with just a few tiny tweaks. He calls for orange zest, I used a few drops of orange oil instead. He calls for rolling out the puff pastry, but I had some all-butter puff in the freezer that is already sheeted out flat, so I just used it as it was, no muss, no fuss. (Seattle folks, get this at PFI) He calls for several chilling stages, but I just went ahead and put it together as soon as my puff pastry was thawed and popped it straight in the oven.
Decorating it is really fun, and is actually the reason I was drawn to this recipe. David demonstrates a cool edge-fluting technique that I’ve never used before, but am certain to use again. And drawing on the top to create that chevron pattern is an exercise in thinking about anything but cancer.
So there you have it, my respite solution, fit for a king, fit for Shel, and providing a sweet surprise for the next few folks that are here and hungry. Beats cancer any day.