Like any country, at Christmas France has its own way of doing things at Christmas. Without further ado, here are three Christmas customs you may not know about in France
No.1: Giving gifts on the 24th December and Père Fouettard
In France, it is generally customary for families and friends to exchange gifts on the 24 December, Christmas Eve. In English-speaking countries it is usually Christmas Day, the 25th, different from France and much of Europe.
An old folk tale tells of three lost children who are captured by a wicked butcher Père Fouettard (Father Fouettard). Saint Nicholas steps in and saves the day, rescuing them and becoming the patron saint of children. At Christmas children leave out a shoe and Saint Nicholas deposits various sweet treats in them. Père Fouettard, on the other hand, gives naughty children lumps of coal.
No.2: Christmas Dinner on 24th December
Again, like much of Europe and unlike English-speaking countries, the French tend to have their Christmas dinner on Christmas Eve. Turkey is often served with chestnuts and seafood such as oysters, lobster, as well as snails can also be found on the festive table.
The meal is usually in the evening, as you might expect, is often very luxurious, and can last until late into the night and the early hours of Christmas Day.
For dessert, who can forget a Buche de Noël (known in English as a Yule Log, a type of chocolate roulade).
No.3: Galette des Rois (Galette of Kings)
The Galette des Rois is often served on the 6th of January, the date of the Epiphany in the Christmas calendar. As the last day of Christmas, the French have one last celebration with a sweet almond-filled tart. Traditionally, the tart has two little figurines or charms hidden in it; whoever finds them may wear a crown and can be kings or queens for the day!
Courtesy of renowned chef Raymond Blanc, here is the recipe for this wonderful treat:
For the puff pastry:
400g Puff pastry, all butter
1/2 Egg yolk, organic or free range, beaten for glazing
For the almond cream:
75g Butter, unsalted, at room temperature
75g Sugar, icing
75g Ground almonds
1 Whole egg, organic or free range
1 Egg yolk, organic or free range
1 tbsp Dark rum or Cognac
For the glaze
1 Egg, organic or free range
1/2 Egg yolk, organic or free range
1 1/2 tsp Single cream
1.Preheat the oven to 180°C. Lightly flour your work surface then, with a rolling pin, roll out the puff pastry into two sheets of pastry – 35cm x 22.5cm, cut a 20cm circle for the base from one sheet and a 22cm circle for the top out of the other sheet; refrigerate for a minimum of 1 hour to firm up the pastry and prevent any retraction whilst cooking.
2.To make the almond cream, whisk all the ingredients together in a large and mix to a smooth texture; reserve in the fridge.
3. Place one disc of pastry on a baking sheet. Spoon the almond cream into the centre, then, with a palette knife, spread the cream into an even circle leaving a 2cm edge around.
4. Brush the beaten egg yolk and water mixture around the 2cm edge and carefully drape the other circle of pastry neatly on top. Press gently on the edge to seal the pastry.
5. With the back of a knife, score the outside edge of the pastry all around. This will completely seal the two rounds of pastry and also give an attractive presentation.
6. Place the base disc of pastry onto a baking sheet. Then spoon the almond cream into the centre of the puff pastry, and with a palette knife, spread the cream into an even circle leaving a 2cm gap from the edge.
7. Brush the beaten egg yolk mixture around the 2cm gap and carefully drape the top circle of pastry neatly on top; press gently to expel all the air and, using your thumb, seal the pastry all around the edge.
8. Chill or deep freeze the galette for 1 hour to firm up the pastry, and with a sharp knife, trim the edge of the galette to an even circle so that it rises evenly.
With the back of a knife, crimp the outside edge of the pastry all around. Here, Raymond says you can use your artistic flair.
9. Brush the Galette with beaten egg yolk and cream.
With the side of a fork or back of a knife, start from the centre of the Galette and score a spiral right up to the edge of the pastry. Repeat this to achieve an attractive design.
10. Cook in the preheated oven at 180°C for 45 minutes.
Leave it to rest for 5 minutes before serving.
Bon appétit!
Recipe source: https://www.raymondblanc.com/recipes/galette-des-rois/
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