Where do you sleep tonight?5 juin 2018
The keys to light backpacking II24 octobre 2019
I woke up this morning with a burning desire for a galette des rois. we might not be in January but there is never a bad time indulge yourself. So I hit the kitchen and baked up like a storm to get this shiny, crunchy galette.
Galette des rois - King´s cake
Fall for this decadent and rich French galette des rois to honor the tradition of the epiphany
- 250 g flour
- 5 g Salt
- 125 g Cold water
- 25 g Butter melted and cold
- 150 g Dry butter
- 70 g Butter
- 70 g Sugar
- 70 g Almonds
- 1 Egg
- 2 tablespoons rhum optional but highly recommended
- 125 g Milk
- 25 Sugar
- 1 Egg yolk
- 6 g Cornstarch
- 6 g Flour
- 12 g Butter
Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Make a well in the bowl and pour in gradually 125g cold water, mixing until you have a firm rough dough adding extra water if needed. Make a cross shaped incision into the dough. About 2 cm deep. Cover with cling film and leave to rest for 30 mins in the fridge.
Form the butter into a square to a size suitable to fit the middle of the dough
Turn out the dough onto a lightly floured board and form into a smooth square.
Place the prepared butter into the centre of the rolled dough and start to fold in the 4 points to encase the butter fully in the dough. This will form an Envelope. Return to the fridge for 10 minutes.
The pastry needs 6 turns to create the required numbers of layers of dough and butter. Roll out the pastry to a rectangle,1.25cm (0.5in) thick, with the length three times the width. Brush off any excess flour before the next stage.
Fold the paste into 3 by folding the bottom third up over the middle third. Fold the top third down.
You now need to turn the pastry through 90 degrees this is to ensure that the gluten is stretched evenly so that any shrinkage in baking will be even. Always brush off excess flour before folding.
Repeat the process once more, the paste will now have had 2 turns. Cover with cling film or plastic bag to avoid skinning and place in fridge for 20 minutes to allow the gluten to rest and relax.
Repeat the process above, this will give you four turns.
Rest for 20 minutes and then repeat again to obtain the 6 turns required.
Return to the fridge covered and leave to rest at least 20 minutes before using.
If using vanilla bean pods, split the bean and scrape the vanilla seeds out of the beans.
Add the vanilla bean and seeds, half of the sugar with the milk into a saucepan. Heat the milk over medium high heat and bring to a boil.
While the milk is being heated, place the sugar, egg and yolks, cornstarch and flour and salt in a bowl. Whisk until you have a thick, smooth mix. Set aside until the milk comes to a boil.
As soon as the milk starts to bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, while whisking constantly. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
Heat the mix, over medium heat, while whisking vigorously and constantly until it starts to thicken - this should take about 2 minutes.
Remove from the heat and add the butter. Whisk in the butter. Pour the cream into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a cream skin from forming on top.
Let the cream cool down to room temperature and then let it chill in the fridge until it’s completely chilled.
Temper the crème patissiere and almond cream to make sure both are the same temperature and Mix 50 grams of the crème patissiere with the almond cream to get an homogenous mix.
Use the leftover of crème patissiere the way you want. You can use the leftovers of puff pastry roll it and place it into a tart mold. Bake it and garnish with some cream and fruits.
Assembling and baking
Heat the oven to 200C (fan mode).
Divide the ready-made puff pastry in half, roll out each piece and cut into a 26cm round.
Spread the cream and almond mix evenly onto the dough making sure to leave a 2cm border. Place the bean on top. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal.
Using the back of a table knife, scallop the edges by pushing into the dough (about 1/4- to 1/2-inch deep) every 1/2 inch or so. Refrigerate for at least 30 minutes.
Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border (if glaze drips down the rim, the galette won’t rise).
With the point of a paring knife, etch a design into the top of the galette, taking care not to pierce the dough. Cut 6 small slits in the top as steam vents.
Bake for 15 min at 200C and for 25 min until crisp and golden.
Tips to make the best galette:
- Make sure to chill the dough properly not to mix the layers of butter and dough
- Brush the dough with the egg yolk twice refrigerating it until it sets in between the turns
- Apply a sugar syrup with a brush (half sugar, half water) on the top of the galette to get a good shine and coloring 5 minutes before the end of the baking.
- Return to oven for 5 minutes. Ready for the munch either warm or cold
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