Vaccinated travellers must also provide:
Following the recent announcement from the UK Government that people will no longer be required to quarantine when returning to the UK from amber destinations, as long as they have had been double vaccinated at least 14 days prior to travelling and children under the age of 18 are exempt. This change will come into effect from 19th July.
As travel slowly starts to open again, we would love to help you plan that much needed last minute summer holiday! We have hundreds of properties to choose in France and believe we have the perfect property for every client go to our website www.frenchconnections.co.uk to find your perfect holiday retreat and if you need assistance please do not hesitate to contact us
A Great French Tradition: The “Galette Des Rois” is a puff pastry pie filled with frangipane, tradionally eaten/served on Epiphany, the day the Three Kings visited the baby Jesus.
We are aware of the constant rumours and concerns whether you can travel to Europe this summer for holidays so we thought that it would be helpful if we set out the position as we understand it and the advice we are giving to holidaymakers enquiring about availability of properties.
Key dates for UK Nationals
For UK nationals the key dates at the moment are:
EU Nationals and Other
The EU has not been as transparent as the UK but is likely to make its position clear within the same timescale as above for UK nationals. We anticipate similar clarification for non EU nationals.
What restrictions on travel will there be?
Obviously we cannot be certain but we regard it as highly likely that entry of a foreign national to an EU county will as a minimum require evidence of a negative Covid test at least 72 hours before travel or evidence of vaccination.
We also believe that at least on an EU basis some form of required vaccination passport will become the norm sooner rather than later. It is also possible that individual countries will negotiate separate gateway conditions between each other for the own nationals.
Pressure on Availability
If you are considering a booking with us, please be aware that in effect two years are being telescoped into one because 2020 was in effect a total write off for many owners and holidaymakers alike. As the rules on travel come clearer we expect to see real pressure on availability so if you are in a position to book now that may turn out to be a wise move
We expect there to be a constant steam of news concerning travel restrictions in the next few weeks and we will of course keep you informed of any significant changes. In the meantime, if you have any specific queries, please do not hesitate to get in touch.
Pre heat the oven to 180˚C.
In a food mixer on full speed, whip the egg whites while gradually adding the sugar until they reach soft peaks. Reduce the speed to medium and whisk in the egg yolks.
Remove the bowl from the machine and sieve in half the flour and with a spatula gently into the whipped egg whites. Repeat for the remaining flour trying to keep as much air as possible in the mixture.
Pour in the melted butter and mix.
Line your pastry tray with silicone paper. Place a little of the mixture under each corner of the paper to secure it to the tray and pour in the mixture.
Using a small palette knife, spread to 1cm thickness.
Cook in the pre-heated oven for 10 minutes, until a light golden colour is reached and it springs back to the touch.
Remove from the oven and leave on a wire rack to cool.
Step 2 - For the butter cream
In a small saucepan bring the sugar and water to 121˚C.
Using a whisking machine, whisk the yolks and the 30ml of water for 5 minutes on full speed until light and aerated. Turn down to a medium speed and pour the sugar syrup halfway down on the side of the bowl, making sure it is away from the whisk otherwise it will simply spray the hot sugar syrup around the bowl rather than onto the egg yolks. This hot sugar syrup will partially cook the egg yolks giving you a silky, stable sabayon.
Reduce the speed to medium and leave in the machine for 3 minutes to allow the mixture to cool to around 35˚C.
On a slow speed, add the rum then gradually add the soft, room temperature butter.
Whisk on full speed for 3 minutes to generate a little more lightness and volume. At this stage you can add the chopped chestnuts.
Reserve one third for filling the Bûche and the rest will be for decoration.
Step 3 - To build the Bûche
In a small saucepan, bring the sugar and water to the boil, then take off the heat and add the rum.
Using a pastry brush, evenly soak the sponge.
Place the sponge upside down onto a clean tea towel and peel away the greaseproof paper.
Spread one third of the butter cream over the soaked sponge, then roll the sponge into a tight roll 30cm long. Start by folding over the top edge towards you by about 1cm then use this to roll the log up, making sure that it is tight all the way through.
Wrap the log into a cylinder shape and refrigerate for 15 minutes.
Unwrap the Bûche and place it on a serving dish or cake board. Carefully trim each end to give you a straight side.
Evenly spread the remaining butter cream all over and, using a fork, mark the cream to give the impression of a log. Refrigerate for 30 minutes.
Step 4 - To serve
Dust with a little cocoa powder, Slice the end off the Bûche and place it in the middle on top so you can see the inside of the Bûche and give a sawn-off log effect.
Garnish with a few chocolate flakes by scraping your knife down the length of your chocolate bar. Add a few whole sweetened chestnuts.