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Galette des rois
How to make a Galette des rois
using invertted puff pastry and almond cream?
To make inverted puff pastry, you will need
for stage 1: some butter and flour.
For the détrempe (stage 2): some flour, salt and water.
Inverted puff pastry requires making beurre manié (butter layer),
which is a mix of butter cut into chunks and flour.
Mix using the flat ***.
Shape into a block
and set aside while you prepare the détrempe.
To make the détrempe, you will need some flour, salt and water.
Knead using the hook attachment.
Knead very briefly so as not to develop the dough's elasticity.
The détrempe is supple and not elastic and ready to use to make puff pastry.
To make inverted puff pastry,
roll out the détrempe into a rectangle.
Also roll out the butter layer into a rectangle.
Make sure it is one third longer than the détrempe.
Feel free to dust with flour as much as necessary to prevent the butter from sticking.
The détrempe and the butter layer are rolled out.
Inverted puff pastry consists in encasing the détrempe in the butter layer.
Place the détrempe on the butter layer,
fold over the upper third
and then the lower third to complete the first turn.
Give the pastry a quarter turn.
Roll out and give a double turn,
i.e. fold in four to give a book fold.
Fold in four.
The book fold or double turn is done.
Leave to rest for 30 min.
After chilling for 30 min,
give an other double turn and a simple turn.
For a double turn, roll out
so that it is four times longer than it is wide.
After chilling for 15 min,
give a simple turn to finish.
For a simple turn, roll out so that it is three times longer than it is wide.
The pastry is now ready to use.
Roll out to the appropriate thickness to make a galette.
The pastry is now the right thickness.
Cut two pastry rounds for the top and bottom of the galette.
To make almond cream,
you will need some butter, sugar, eggs,
ground almonds, flour and rum.
To make almond cream,
cream the butter and sugar together.
Use the whisk attachment.
Once the butter and sugar are creamed, incorporate the eggs.
Next add the ground almonds.
Once the cream is well whisked, finish with the flour
and rum.
The almond cream is done.
Next garnish the galette with almond cream.
Leave about 1.5 to 2 cm margin at the edges to seal the top pastry sheet.
Brush with egg wash to glue the pastry sheets.
Don't forget to place a figurine inside before sealing.
Make sure you place it on the edges
so that you are less likely to cut through it when slicing the galette.
Next mark out the edges (chiqueter).
To do so, indent diagonally with the back of a knife.
This will give the rim a nice finish
and ensure the pastry will rise uniformly.
The galette is ready to chill in the refrigerator for 15 to 20 min before decorating.
The galette is chilled.
Apply an egg wash to give a nice glaze
and make a pattern with the back of a knife.
This will give your galette a nice decoration.
Here this one will be golden brown with a pretty rose design.
Don't forget to prick small slits in the top to prevent the puff pastry from bursting while baking.
Bake at 200°C for 20 to 30 min.
After 30 min, check that the pastry is well baked.
The galette is very nicely golden brown and well risen.