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They must have been spectacular. They looked so delicious when they came out of their braise -- they could only have been delicious-er after their breading and roasting. Great post!

Hi all -- Hope you've been cheesecaking. I know, RYNGSDL, you won't be doing cheesecake until you get the bacon-infused bourbon with maple syrup down...

Jooree, I know exactly what you're saying -- those Kiri squares are teensy. Kiri seems to be the substitute that's always given for American cream cheese in France. That, or neufchatel, which I've never tried. I've seen Kraft Philadelphia Brand Cream Cheese in some of the French markets, but it's soooooooooooooo expensive. I wish I had another alternative for you, but I really can't think of one. "Desolee."

Thank you all!

Cook eat Fret: Grape jelly and corn muffins -- now there's a combination from my childhood that I haven't thought about for a long time.

aharste: I like that your son is the muffin-picker-outer in the family. Looks like you're bringing him up right. I think he's going to like the lemon poppyseed muffins -- let me know.

PerkyMac: one of the fun things about writing recipes is getting to name them. Sometimes I go with the straight descriptor, but it's always better when the descriptor is also whimsical -- it doesn't always happen, but when it does, it's nice to know that someone appreciates it. Thanks.

Jenilowrance: Who ever wouldda thunk to turn the muffins into a breakfast cereal? Wait until I tell my husband about this!

Leslie -- be careful what you wish for! It's funny, my mom lives in Florida and this morning she was complaining about the cold weather. She finished by saying, "Well, there's nothing to be done about it." Should I call her back and tell her to have a little chat with you?

K -- how great that you had this at its source. Coffee-scented mascarpone sounds like the perfect go-with for this cake.

Samedog -- I think you can leave the espresso powder out completely. It provides a lot of flavor, but doesn't do anything to the texture.

I haven't looked recently, but my guess is that Kalustyan's would have it - they've got a great selection of spices.

Hungrychristel - what a great expression "good bake" is! And you're right, they are "warming".

Cathy - I have lots of rolling pins (I know, no surprise), but the one I pull out most often, especially for pastry, is called a French Pin. It doesn't have handles and, the one I like most, is not tapered -- it looks like a fat dowel. I find that French pins give me the most control and, because they're not super heavy, they're nice for pastry. I use a big, heavy pin with handles that have ball-bearings for bread. I'm also really fond of my silicone rolling pin with handles - and not just because it's fire-engine red!

JEP - whomever you decide to share your hearts -- and your heart -- with, is going to be one lucky person!

Cakespy - White chocolate will work and it's going to look great -- terrific idea!

nyalys, I'm so happy that you and yours liked the cake soooooooo much! Don't you just love it when clean-up is that easy?

bmorecupcake - if you can swing it, I'd suggest that you use one of the high-end Hershey's or Nestle's chocolates for this cake. While the ingredients in all chocolates are pretty much the same -- cocoa solids, cocoa butter, sugar, vanilla and lecithin or other emulsifiers -- the quality of chocolate, like coffee, depends on the quality of the beans, the way in which they're dried and roasted and then made into bars. It's too complicated to describe in much detail here, but if you ever get the chance to do a comparative tasting of chocolates, you'll know the difference immediately. And, don't worry about covering the cake iwth plastic wrap -- it won't melt or burn. As for getting the pan out of the water bath -- use mitts or a couple of dish towels. Since you only fill the roasting pan with enough water to come 1 inch up the side of the cake pan, you'll have enough room to safely grip the cake pan.

Just want to chime in with a "yes" for coffee as a sub for the bourbon.

Hi All -- let's start with JEP: you can do it! Read the recipe thru a couple of times and I think you'll see that it's really very doable.

Phaelon 56 - you're right, it's the sugar that's caramelizing, not the coffee beans per se. But I think the additional heat does intensify the coffee flavor so that the milk gets every bit of coffee flavor possible.

Seyo -- glad this worked out.

And thanks, Adam.

jd -- You are absolutely right about "not angering the gluten," but in this recipe, what needs to be "well blended" is the yogurt, eggs and sugar, and since none of these ingredients develop gluten, you don't have to worry about over-blending them. It's when the flour goes in that the gentleness must start.

elijah - I put most of what I bake on a baking sheet -- it makes it easy to get things in and out of the oven and it helps even out the heat in ovens that might not be perfect -- and I line the sheet just to keep it clean, in case a batter drips.

Cathy, you're right -- the classic galette des rois is very much like a pithivier.

The idea of a pastry crown is interesting, but, in fact, the crowns are paper or foil or some other kind of non-edible material.

mlt43 -- lucky father!

JEP, I don't know the honeys you mention, but if they're darkish and deeply flavorful, then they're what you're looking for. I've used chestnut honey and it was nice. As for the cheese, I don't think Pierre would mind if I recommend plain, old, ordinary cream cheese. If you can find a soft sheep's milk cheese -- a "brebis" -- or a even a runny Camembert, I think you'll be really happy.

I love the idea that we all might be having the same dessert for Christmas! I'm going to try to make the gingerbread in Paris - I just hope I can get molasses, I've never looked for it here.