This traditional bready cake, made during carnival season in New Orleans, is made from a rich, brioche-like dough with a buttery cinnamon sugar filling accented with toasted pecans. We bake this celebratory cake in a Bundt pan and finish it with decorating sugars in the signature Mardi Gras colors of purple, green, and gold.
Our galette des rois offers all of the glamour of the iconic French patisserie favorite, with minimal time and labor. Starting with store-bought puff pastry meant that we could focus on addressing common puff pastry woes of a doming top layer, lopsided pastry, or oozing filling. Taking a modern approach to the filling, a simple frangipane (almond cream) came together quickly and with a golden-blonde color and tender, cake- like texture, it provided the perfect contrast to the flaky, crispy golden-brown pastry. Brushing with egg wash helped achieve the desired golden-brown color, and a simple sugar syrup gave the pastry the ultimate lacquered shine.
Hamburger soup is a simple dish, but that doesn’t mean you can’t build great flavor. Taking care to brown the beef before anything else helps to really develop the flavor. Using both tomato paste and canned tomatoes gives the soup richness and body. Low-sodium broth allows you to taste the flavors without being too salty. Worcestershire sauce provides depth of flavor.