History of the cookie:

In the 1930’s, Kenneth and Ruth Wakefield bought an old toll station called The Toll House Inn. They made it into an actual inn. It was located in the Boston area, midway between Boston and New Bedford, on the outskirts of Whitman, Massachusetts.

Ruth prepared delicious meals, based on traditional colonial recipes. Her incredible desserts attracted many customers from all over New England.

One day while she was preparing a batch of butter cookies, she added a chocolate bar (semi-sweet from Nestlé) broken into small pieces, thinking they would mix with the dough.

To her surprise, the chocolate kept its shape and had a delicate and creamy texture. It had immediate success with the customers. A Boston newspaper published the recipe. Soon Nestlé chocolate bar sales skyrocketed. Nestlé and Ruth entered into an agreement authorizing the publication of the recipe for the “Toll House Cookies” on the packaging of their bars. The agreement also stipulated that Nestlé would supply all the chocolate that Ruth would need for her cookies, until the end of her days. She died in 1977. The Toll House Inn was sold in 1960 and burned in 1984.

World War II, and the mingling of all the soldiers from different states of the United States, spread this recipe from New England around the world as these cookies were a delicious source of energy and kept very well.

Vocabulary:

To designate salty French pancakes: we speak of cake with wheat or cake with buckwheat or black wheat.

To designate sweet French panckakes: we speak of pancakes.

History of Candlemas:

On 2 February we celebrate Candlemas (candlelight celebrations). It is a Feast of Catholic tradition.

Candlemas commemorates the presentation of Jesus in the Temple, forty days after his birth and his recognition by Symeon as « Light of Israel ».

It was in 472 that it was associated with the « candles » (hence its name) by Pope Gelasius I who, first, organized on February 2 processions with torches. Taking the Church’s account of the pagan rites of the « Roman parentalia » and the « lupercales » dedicated to the god Pan. He offered to the pilgrims to thank them for their coming « forgetfulness » (name of the time) or pancakes (crispus, undulating in Latin).

In the peasant world, February 2 also symbolizes the exit of winter and the return to agricultural work. The blessed candles were preserved by the superstitious peasants who rekindled them in order to protect the future crops.

Over time, the pancakes also became a testimony of the allegiance of the farmers to their lords, who were offered each year.

It is also said that pancakes, with their round, golden form, recall the solar disk, evoking the return of spring after the dark and cold winter.

Thus would be born the tradition of pancakes on 2 February under the name of Candlemas.

History of the marshmallow / chamallows:

Wild marsh, also called white mauve is a plant that has been found in abundance in Europe and Asia for centuries.

The mallow grows mainly in marshes or their name: marshmallows.

For a long time the mauve was used as a medicinal plant, whose virtues favored good health, and healing. Formerly the marshmallow originated from the decoction of the root of mauve, mixed with a little gum and a beaten egg to give it a solid and light. Sugar was added to make the remedy better.

From the middle of the 19th century, thanks to the invention of Alex Doumak (production process by extrusion), the mauve root no longer served as a « binding agent » in a mixture of egg white, water And corn syrup. It was from this period that these delicacies were made under the name of marshmallows.

Different type of marshmallow:

Wild marsh, also called white mauve is a plant that has been found in abundance in Europe and Asia for centuries.

The mallow grows mainly in marshes or their name: marshmallows.

For a long time the mauve was used as a medicinal plant, whose virtues favored good health, and healing. Formerly the marshmallow originated from the decoction of the root of mauve, mixed with a little gum and a beaten egg to give it a solid and light. Sugar was added to make the remedy better.

From the middle of the 19th century, thanks to the invention of Alex Doumak (production process by extrusion), the mauve root no longer served as a « binding agent » in a mixture of egg white, water And corn syrup. It was from this period that these delicacies were made under the name of marshmallows.

History of the Cake of the King:

The cake of the King or the celebration of the Epiphany originated from a very ancient Roman custom: the pagan festivals of Saturnalia. The pagan festivals of Saturnalia are the Roman festivals dedicated to the god Saturn. The Saturnal festivals were held from the end of December to the beginning of January.

On this occasion, the Romans designated a slave (or condemned to death) as « King of a day ». The lucky chosen could then command to eat anything that made him envy before being executed the next day. During these festivals, at the time of the winter solstice, masters and slaves were on an equal footing and everyone ate at the same table. Excess was allowed and it was customary to offer cakes to his entourage. A tradition which, in the Middle Ages, became that of the « cake of the kings ». The round and golden form of the Kings’ Cake refers to the sun and therefore to the worship of Saturnalia, also linked to the solstice, winter as well as summer.

As for the bean, its origin also dates from these festivals during the Roman Empire. It was customary in ancient Rome to draw lots for the king by a black or white token. A legend also reports another origin of the bean: the legend of Peau d’Ass, inspired by the tale of Charles Perrault. Thus, by forgetting his ring in a cake destined for the prince, Donkey-skin would have inspired this strange custom. At the end of the 4th century, the Church banned these pagan festivals and replaced them with a religious celebration. From the 5th century onwards, the Church attached considerable importance to this tradition which was held on the day of the Epiphany, on January 6th. The Epiphany is a Christian festival that commemorates the visit of three Magi, Melchior, Gaspard and Balthazar who brought 3 presents to the baby Jesus: myrrh, incense and gold.

The differents Cake of the Kings:

Traditionally there are:

• The galette des Rois frangipane (the traditional one): it consists of a frangipane device wrapped in two laminated pasta.

It was Marie de Medicis, the second wife of Henri IV who, on leaving Italy, had the recipe for a cream of almond powder, elaborated by the cook of his nearest suitor, Count Frangipani . The recipe was then validated at the court of France.

The Cake of the King Frangipane is eaten more in the North of France. This is the recipe for the galette des Rois frangipane which I will share my recipe.

• The brioche of Kings or Cake of the Kings (called « còca » in Occitan): it consists of a crown-shaped brioche filled with candied fruits covered with granulated sugar. This brioche of the Kings is native to the south of France.
• The cake of Besançon: it consists of a puff pastry covered with butter and sugar

Today we find on the Internet, innumerable recipes of cake of Kings resembling those of origins but whose perfume changes. Ranging from the addition of chocolate or coconut, to the addition of rum or using fruits such as apple or pear.

Tasting of the Cake of the Kings:

In France, the tradition is that we share the galette des Rois in as many parts as guests, plus one. The latter, called « part of the good God », « part of the Virgin » or « part of the Poor », is destined for the first poor who presents himself at home.

It is the youngest of the guests, hidden under the table, the part of each guest. The one who pulls the bean, carries a paper crown as a symbol and must designate his King or Queen.

The Cake of the Kings Frangipane is tasted warm with a cider.

Macaron’s story:

The Macaron cookie was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d’Orleans who became the king of France in 1547 as Henry II. The first Macarons were simple cookies, made of almond powder, sugar and egg whites. Many towns throughout France have their own prized tale surrounding this delicacy.

The macaron even has a special day of the year – March the 20th. This day was introduced in 2006 by Pierre Hermé, famous French confectionary chef. ‘Macaron Day’ is celebrated throughout the world. The aastry chefs of « Relais Desserts » propose a tasting of macarons, and invite us the occasion to donate towards the defeat of Cystic Fibrosis. 1 gift, 1 macaron offered!

Save the date and go eat some delicious sweets!

Characteristics of the macaron:

A French Macaron is delicate and airy. The French Macaron has an almond, sugar and egg whites-based shell. The shells have a light, crunchy texture on the outside and are slightly chewy on the inside. These shells are held together by a filling. The possibilities for fillings are endless, but the most difficult feat is achieving the right consistency and presentation of the macaron shells.

The ideal macaron should be a perfect circle, achieved only with a piping bag with a round tip, and have solid smooth bases.

They should have a ruffled “skirt” or “foot” along the edges where it has risen in the oven. They should easily slip off your baking mat, begging to be paired with a delicious filling and another shell. They should be very slightly chewy, yet crunchy and they certainly should not crumble easily.

The most important feature of the French macaroon is the presence of a « collar » at its base.