It’s almost carnival time so I made these traditional Alsatian Schankala this morning.
The recipe is the same as last year and can be found here on ~lovely buns~
Delicious bite sized doughnutty pieces!
This year I made a galette filled with a mixture of frangipane and soft apple pieces.
Pretty similar to the traditional galette des rois but with less almond paste and lots of apple!
Ingredients (for 6 big people):
2 rounds of puff pastry or about 500g of puff pastry
80 g ground almonds
80 g sugar
1 large egg
80 g of butter
2 tablespoonfuls of créme fraîche or natural yoghurt
3 apples, peeled, cored and cubed
1 egg yolk to brush onto pastry before baking
A lucky charm (a figurine, a fève) to hide inside the cake
How to : Place 1 pastry round on the baking sheet and prick all over with a fork. Sauté the apples in a little butter and a tbsp of brown sugar until softish. Leave to cool. Meanwhile mix all the other ingredients (almond powder, sugar, egg, butter, créme) together in the processor or in a bowl until you’ve got a thick paste. Mix the apples into the paste then spread the mixture over the pastry circle, leaving about a 2cm gap between the mixture and the edge of the pastry. Position the charm somewhere in the mixture – preferably towards the edge of the circle to minimize the chances of finding it when cutting the cake later.
Paint round the pastry edge with warm water, lay the second pastry circle on top and press the edges together well. Use a knife to gently score the pastry which will leave a nice pattern when baked. Paint the top pastry with beaten egg to ensure the cake is glossy when it comes out of the oven. Finally, to avoid the cake swelling up or drying out, pierce a small hole in the center to allow air to escape. I read somewhere that the galette should then be chilled for 20 mins or so before being put in the hot oven as the sudden temperature change makes the puff pastry rise more evenly, so I put mine in the fridge and then baked it at 210 ° C for approximately 25 minutes (check the cake after 20 mins, but don’t hesitate to leave it for up to 35 mins if necessary). It can be eaten warm or cold, on its own or with ice-cream, with a cup of tea or a glass of wine…
If it’s December 5th or 6th then it’s time for manela!
Here are this years’ wee men, I used the same recipe as always
All delicious and just waiting to be dunked in hot chocolate!
Like so many other countries, France has its Mardi Gras traditions and each region in France has its own interpretation. Naturally something tasty, like these schankalas, is involved!
Christmas may be over but the French are still eating cakes and mine has a raving rabbit in it!
At this time of the year, all over France the bakers windows are filled with their famous « Galette des Rois » or Twelfth Night cakes which are basically puff pastry pies stuffed with a frangipane filling – all nice and flaky and almondy, uumm. The name explains it doesn’t it – round about the twelfth day of Christmas, (Epiphany) the wise men visited Jesus and according to tradition, the galette des rois, was to “draw the kings” to the Epiphany. And so this day is celebrated by eating cake. What’s new? It’s Epiphany on the 6th January and galette is eaten on this day and at both weekends surrounding the 6th. No chance of missing it then!
Manala, mannele, männele – same thing, it just depends which part of Alsace you come from, how you spell the Alsatian for the « wee man » eaten on December 5th and 6th.