This isn't a very satisfactory shot. The cake got mushed down when cut, so you don't see all the layers of pastry. But trust me, they're there. When we had our first slices, neither one of us found the prize inside. Same thing on the second day: no prize. Finally, yesterday, we had the last two slices and I got the prize, a little ceramic salt pot (I saved the
fèves, or prizes, from
galettes we bought commercially years ago and now use them in my own cakes).
You can see where the layer of blueberries colored the almond cream inside the galette.
We are getting warnings from the weather people that a storm will be moving through on Sunday night with high winds. Yuck. I hate wind. I'll have to batten down the hatches and check the yard for anything that might blow around and put it indoors. I'll also gather up a couple of days' worth of dry kindling and put it in the garage.
The blueberry galette looks delicious. I love anything containing almonds.
ReplyDeleteLooks like a giant bite was taken out of this delicious-looking gallette. To answer your question from yesterday, we have done several pastry dishes. But we cheat and buy the pastry ready to bake. You are the true boulanger.
ReplyDeleteI love the thought of putting fruit in after the frangipane... nice idea!
ReplyDeleteThe galette looks good enough to eat.
ReplyDeleteBeautiful! Congrats on getting the feve.
ReplyDeleteOhhhhhh, gorgeous!!
ReplyDeleteGorgeous galette! Don't blow away in the storm.
ReplyDeleteWow! Looks great. As usual, I am drooling on my keyboard now.
ReplyDeleteStay safe and oh yum!
ReplyDeleteJe trouve cette galette extrêmement appétissante ! Je les préfère aux fruits plutôt qu'à la frangipane :-).
ReplyDeleteolivier, les deux ensemble marchent très bien.
DeleteThanks for the kind words! The wind gusted a little, but not as much as some predicted, which is just fine with me. More wind predicted tonight and Monday night, though.
ReplyDeletedee-lish!
ReplyDelete