Hi everyone! For today’s recipe, I will show you how to realize this delicious french pastry, traditionally eaten for the celebration of the Feast of the Epiphany. It is made of a puff pastry, filled with the blend of pastry cream and almond cream, called “frangipane”. This recipe comes from a very famous French pastry cook named Phillipe Conticini and is very delicious. It is not that difficult to realize especially with this fast technique of the puff pastry.
For two 26cm galettes you’ll need:
- 500g of flour
- 400g of butter
- 250mL of water
- 10g of salt
- 250mL of semi-skimmed milk
- 40g of egg yolks (= 2 yolks)
- 10g of corn starch
- 10g of flour
- 50g of sugar (you can replace with 35g of honey, I’ve tried and the taste and texture are exactly the same)
- 20g of butter
- 1 vanilla bean
- 1 tsp of vanilla extract
- 110g of butter
- 190g of ground almonds
- 130g of icing sugar
- 114g of eggs (2 eggs and a bit of the third)
- 1 egg yolk (=20g)
- 2g of liquid full cream
If you want only one galette you can divide the quantities by two.
Let’s begin with the puff pastry.
1. Roughly mix the sifted flour with the very cold butter, cut in small pieces, and the salt. You can use your hands or the flat beater of a stand mixer.
2. Add the very cold water and stir until everything is well-combined. Careful not to over mix, there must still remain pieces of butter, it’s normal.
3. Put the dough on a lightly floured work surface and roll out. The lenght should be approximately three times longer than the width.
4. Fold the top of the dough on the center, then the bottom on it. Before folding, remove the excess of flour. Don’t panic, the pictures speak for themselves. 🙂
5. Turn the dough of quarter turn to the left or to the right. Once you’ve chosen the direction you must keep it for the next turns.
6. Repeat four more times the steps 3 to 5. In the end, you’ll have folded the dough 5 times. If you encounter difficulties while working the dough, you can place it a few minutes in the fridge or flour even more the surface.
7. When you’re done, refrigerate until needed. If you’ve used the quantities of the recipe, divide your dough into two equal parts, each will give one galette.
Now let’s do the custard cream.
1. In a saucepan, bring to simmering point the milk with the vanilla bean and the vanilla extract.
2. In a bowl, whisk the egg yolks and the sugar (or honey) until it slightly whitens.
3. Add the sifted flour and corn starch.
4. Once the milk have simmered, pour two third of it gradually on the egg mixture while whisking. Return the mixture in the saucepan and cook on low heat until it boils. When the cream boils, cook for one more minute to remove the flour taste.
5. Remove from the heat and add the very cold butter.
6. Put the cream in a pan and wrap it with cling film. The film must touch the surface to prevent a skin from forming. Set aside until it has cooled down.
For the almond cream.
1. Cream the softened butter and the icing sugar with a spatula, then, add the grounded almond. Add gradually the eggs. The egg should be at room temperature to avoid the mixture from separating. Don’t use a whisk, it will incorporate too much air and the cream will swell in the oven and go out the dough.
For the frangipane.
1. Stir the custard cream with a spatula for a few seconds, you can add one more teaspoon of vanilla extract.
2. Add the custard cream to the almond cream and mix until everything is well combined. The two cream should be about the same temparature. Don’t overmix.
It’s time to assemble the galette.
1. Take out one half of the puff pastry and divide again in two.
2. Lightly flour the surface and roll your dough until you can cut a 26cm circle. It should approximately be 3mm thick. To cut your dough, use a knife, don’t press with your mold or plate.
3. Repeat the operation for the other half.
4. On one circle, spread the frangipane cream leaving a 2cm border. Don’t forget the bean!
5. Put water on the dough border. Take the other circle, rotate it a quarter turn and place it over the cream. Turning one circle will help the dough to raise evenly.
6. Score all over the cake with the back of a knife to weld the two parts.
7. Turn the cake onto its back. This is another tip to have an even cooking.
8. Wash the top with the egg/liquid cream mixture without touching the edges.
9. If you want a second galette, repeat the steps with the other half.
10. Refrigerate for 1 hour if you have time, otherwise 10 min in the freezer.
11. Wash a second time and draw patterns on the top.
12. Cook for 40 minutes in a preheated 170°C fan-assissted oven (or convection) and then, 5 minutes to 160°. The galette should be nicely browned without any white spots.
Your “Galette des Rois” is ready! Enjoy!
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