French Recipes, Podcast Episodes and France Travel Tips!
Candied Angelica
One of the most popular commercial uses of Angelica and cooking is to confiture Angelica to be used as a confectionery. This process consists of cutting the stems of the Angelica and then peeling them before they are then lacerated in the syrup.
Doing this on more than one occasion increasingly super concentrates it, so that the water naturally in the stems is replaced through these baths in an osmosis effect with the syrup.
The candied strips are then dried at a low temperature to obtain a green candied stem. That has a smooth texture and a delicious fragrance. This candied Angelica has a unique, subtle citrus flavor.
If you have any homegrown Angelica stems and you want to make your own candied Angelica sticks, here's a recipe for you.
Galette Charentaise Recipe
The most popular dish in France probably to make with candied Angelica is the Galette Charentaise. It's a really easy cake to make. Despite the name, it's a cake, not a galette.
What is a Galette Charentaise? It’s a cake but it’s a biscuit as well. Traditionally it's round and measures around 25 centimeters and is a very simple recipe, but it's very, very local. You can find the galette Charentaise almost entirely on the west coast of France.
Here’s a recipe taught to me by Elise Botiveau for a Galette Charentaise.