|Enjoy winter discounts at Paris Perfect Apartments|
|Fireworks on Les Champs-Élysées|
|Stroll the elegant and romantic Pont Alexander lll|
|New Year's Eve Concert at St. Chapelle|
|New Year's Eve Dinner Cruise|
|Or, perhaps at Le Grand Colbert as in 'Something's Gotta Give'|
|For the Bucket List~|
|La Galette des Rois~recipe below|
What to do in Paris at New Years: You might take Le Bretagne New Year's Eve Dinner Cruise (here). Have dinner at Le Grand Colbert--like Diane Keaton and Jack Nicholson in ‘Something’s Gotta Give.’ (here)
Attend a New Year's Eve Concert at Sainte Chapelle (here). Stay in a beautiful Paris Perfect apartment (here) and enjoy the winter discount. Celebrate on the Champs-Élysées with joyous crowds then go for Chocolat Chaud—or make David Lebovitz’s recipe below.
For an indulgence wherever you are~ bake the galette, pop open some Veuve Clicquot, and cozy up in front a fire with bubbly, cake and a film:
La Galette des Rois (serves 16)
1/4 cup almond paste
1/4 cup white sugar
3 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
1 pinch salt
1 (17.25 ounce) package frozen puff pastry, thawed
1 dry kidney bean (or charm)
1 egg, beaten
1 tablespoon confectioners' sugar for dusting
In a blender or food processor, process the almond paste with about half of the sugar until well blended. Add the butter and remaining sugar and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the charm (or bean) down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
Lay a golden paper crown gently on top of the cake. Serve warm or cold.
Be sure to warn everyone about the charm.
Parisian Hot Chocolate~four servings
2 cups (.5l) whole milk
5 ounces (130 g) bittersweet chocolate, (best-quality), finely chopped
optional: 2 tablespoons light brown sugar
1). Heat the milk in a medium-sized saucepan. 2). Once it’s warm, whisk in the chocolate, stirring until melted and steaming hot. For a thick hot chocolate, cook at a very low boil for about 3 minutes, whisking constantly. Keep an eye on the mixture, as it may boil up. 3). Taste, and add brown sugar if desired. Serve warm in small demitasse or coffee cups. This can be made ahead and rewarmed. Maybe add a few flecks of fleur de sel from Brittany.
Ella Fitzgerald's classic "What Are You Doing New Year's Eve' (here) Wishing you a spectacular 2013!