ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › Please help with pastry recipe dilemma
New Posts  All Forums:Forum Nav:

Please help with pastry recipe dilemma

post #1 of 11
12/13/06 at 3:53pm
Thread Starter 
A very long time ago I had obtained a recipe from a family member that has since passed on, and in the process of moving I lost it *cry*. I can't even remember the name of it however I will do my best to describe it. What I really need is the name of it (and I can google for the most similar recipe, or if you would be so generous to provide the recipe I would be thrilled).

The pastry was shaped in a ring. The pastry was made with almond flour,a ton of butter, sugar, water... ( all I remember) I remember that once I had formed a dough I would have to crumble butter and work that into the dough in layers, in between each addition of butter I would have to refrigerate the dough, then work more in etc etc.. then when the pastry part was all done I would roll the almond paste into a thin log shape and roll the pastry over it..bake and out would come this beautiful ring.
I really wanted to make it this Christmas for some company but I cannot unless someone can help me out with this.

Thanks for looking
Kammy
Reply
post #2 of 11
12/13/06 at 4:00pm
I've seen "Stollen" made in the manner you describe but that may not be precisely what you're looking for. Check the recipes forum and see if the Stollen recipe's are any help.

See if any of these strike a familiar note, Kammy:

http://www.razzledazzlerecipes.com/c...ipes/index.htm
Reply
post #3 of 11
12/13/06 at 4:04pm
Thread Starter 
Thank you, I will take a look!
Reply
post #4 of 11
12/13/06 at 4:09pm
It sounds to me like you are describing La Galette des Rois or King Cake. They are usually made with a puff pastry ring (the dough with butter layers in it) and an almond filling. They are usually associated with the Epiphany or January 6 through Mardi Gras. It is often baked with a trinket, bean or almond inside.
Be aware that there is a cake called King Cake that is very popular in New Orleans, but the recipe is quite different from this. I don't have a recipe to give you, but you shouldn't have trouble finding one.
Reply
post #5 of 11
12/13/06 at 4:39pm
I saw Jacques Pepin make one of these once. He called it something in French that included the word "wheel" and related it to a bicycle wheel if I remember correctly. I don't speak French so I don't remember the name I'm afraid.

Jock
Reply
post #6 of 11
12/13/06 at 9:22pm
I think you may be describing
"HAZELNUT PARIS-BREST"

http://www.epicurious.com/recipes/re...s/views/233283
Reply
post #7 of 11
12/13/06 at 11:02pm
Is this what it looked like?



If so, this is a Paris-Brest.
Reply
post #8 of 11
12/14/06 at 12:08pm
Or like this? This is kringle.

Reply
post #9 of 11
12/14/06 at 12:17pm
Kammy
I'm gonna let you respond to the posts to see if they hit it. Fun.
I believe you were making a quick puff. When I worked in France, our little bakery used to call one a couronne (crown). It was basically a Pithivier but we would cut a hole in the middle and form our crown.
I was leaning French but do you know the origin? Some German pastries are made like this also. You also may have been making a traditional Almond Croissant.
Reply
post #10 of 11
12/14/06 at 8:54pm
Yes, that's it!
Reply
post #11 of 11
12/28/06 at 7:30pm
Thread Starter 
looks quite like the kringle.

What I have had to do is take a danish pastry dough recipe that I've found that was as close to that which I had as I could remember, then look up a separate recipe for the almond paste -- again as close as I could remember...then put them together...

Thank you for your help!!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries and Baking General
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › Please help with pastry recipe dilemma