Gourmet Chef Wannabe 2017 — photo 59 of 80: A Swiss version of king cake which is traditionally served on Epiphany in numerous cultures. To make her couronne des rois (crown of the kings) my Swiss wife, Catherine, used this galette des rois recipe. In case you don’t know French, here is a similar recipe in English. Catherine does not include the raisins.

It is hard to get a sense of proportions from this close-up shot. The couronne des rois was baked in a 9 inch springform pan, and once it was cooked the bread measured about 3 inches high. This is more of a sweet bread than a cake, perfect for jam, honey or Nutella ... or simply butter. January 2017.

Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article All in the Family in the Kitchen.
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