Traditional Galette des rois

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Traditional Galette des rois

For 8 servings

Preparation time: 45min , Resting time: 1h45, Cooking time: 55 min

Puffy pastry

Preparation time: 20 min, Resting time: 1h30

[ingredients title=”Ingredients”]

• 500g flour T55
• 10g salt
• 250g water
• 375g butter at room temperature

[/ingredients]

PREPARATION

• In a bowl pour the sifted flour.
• Add the salt and 3/4 of the water.

• Mix the dough.

• Add the remaining water and form a ball.
• Make a cross on the top of the ball and let stand for 20 minutes.

• Between 2 baking sheets, spread the butter into a 25×25 cm square.

• Open the ball by the cross and spread the dough into a 30×30 cm square.
• Place the butter on the dough and fold the 4 corners.

• Spread the dough into a rectangle a first time and fold in 3.

• Rotate the dough a quarter turn and spread a second time and fold in 3.
• Let stand for 15 to 20 min in the fridge.

• Rotate the dough a quarter turn and spread a third time and fold in 3.
• Rotate the dough a quarter turn and spread a fourth time and fold in 3.
• Let stand for 15 to 20 min in the fridge.

• Rotate the dough a quarter turn and spread a last time and spread it into a 35×25 cm dough.

• Divide the dough into two equivalent pieces.

• Wrap each piece of dough in a plastic wrap and place in the fridge for 30 min.
• Flour a work surface and spread the 2 pieces of dough on 1/2 cm height.
• With a 22cm diameter pastry circle, cut with a knife 2 discs.

• Place the discs in the fridge during almond cream preparation.

Almond cream

Preparation time: 10 min

[ingredients title=”Ingredients”]

• 150g almond powder
• 15g corn flour
• 120g icing sugar (only 90g for me)
• 15g rum
• 120g butter at room temperature
• 90g whole eggs

[/ingredients]

PREPARATION

• Cream the soft butter in a bowl.

• Add the almond powder and icing sugar and mix.
• Add the corn flour and mix.

• Add the eggs and mix slowly.
• Add the rum and mix with a spatula.

Assembly

Preparation time: 15 min, Refrigeration time: 15 min , Cooking time: 55 min

[ingredients title=”Ingredients”]

• 1 egg
• 1 egg yolk
• 90g sugar
• 110 ml water

[/ingredients]

PREPARATION

• Take out of the fridge the 2 discs.
• Place one disc on a plate covered with a baking paper.
• Mix the egg with the yolk and keep it for the egg wash.
• Make a sirup by mixing water and sugar. Bring it to boil and let it cool.
• Preheat the oven at 180°C.
• Garnish the disc with the almond cream.

• Put a lucky charm in the almond cream.

• Brush with water the border of the disc.
• Place the other disc on the first one.

• Join together the 2 discs by driving away the air with your fingers.
• Let the galette stand in the fridge during 15 minutes.
• Brush the galette with the egg wash.
• Notch the galette every 1 cm with the back side of a knife.

• From the center, draw lines to form a rosace.

• Bake at 210°C for 15 minutes then at 180°C for 40 minutes.
• Brush the galette with the cold sirup.

Enjoy your galette warm!

Et voici la liste des autres participants :

Poivré Seb – Natly – Marine – Elsa – Gaëlle – Aramina – Sarah – Lova – Isa – Bénédicte – Ludmilla – Annie – Mel  – Emilie – Gladys – Mélina – Nathalie – Maria – Céline – Marie – Horely – Par faim d’arôme – Gabrielle – Hélène – Marie – Adeline – Patty – Cécile – Gabrielle – Julia – Sandra – Miss Bretzel – Céline – Craquounette – Catalina – Satankoviç – Océane – Maeva – Céline – A prendre sans faim – Rosa – Chapeau Melon – Blackprada – Aurore – Complément meringuée – Dr Chocolatine …