Galette des rois is deeply rooted in French pâtisserie. Eaten around epiphany, it is a golden, flaky pastry that hides a tiny surprise inside and brings everyone to the table.
This year, I made mine a little differently, inspired by the island I now call home… with frangipani flowers carved on top to match the frangipane cream inside.
This is a tiramisu you keep in a drawer. You open it expecting cutlery and instead you get dessert — and honestly, that alone makes it worth making.
This week I am taking you from my first Bûche baked at the age of 17 to a refined French dessert baked on a tiny island.
It’s gluten-free, celebrates summer and one of my favourite flowers: hibiscus.
I’ve been obsessed with sourdough lately – so of course I had to try making croissants.
Pair that with beautiful locally grown macadamias and suddenly you get a flavour combo you’ve probably never tried before.
It’s not just another croissant.
It’s the croissant you didn’t know you were missing.
Imagine a summer day – sun on your face, a light breeze, and a juicy peach in your hand.
Now imagine it as a cake.
This is what this week’s cake felt like. A peachy tartlet made with locally grown macadamias and fresh local peaches as the star ingredients.
And yes, it tasted like summer.
This week’s cake is a French classic – the Fraisier. In France, it’s the cake of strawberry season, and I’ve been craving one for a little while. So, when I suddenly found local strawberries for sale (close to a miracle on this island!), I knew exactly what I had to bake.
Making the cake felt easy.
The piping on top… not so much.
Especially because this one was a surprise for someone very important to me.
