Galette de Rois
Part 1: Puff Pastry Dough
Ingredients
MethodBase dough:
- 450g Flour T55
- 230g Water
- 18g White vinegar
- 15g Salt
- 7.5g Sugar
Dry Butter Base:
- 630g Dry butter (softened)
- 190g Flour T55
- 20g deZaan Terra Rossa
Base Dough
- In a mixing bowl, add all dry ingredients, mix until combined.
- Add liquid ingredients and mix until dough forms.
- Rest in the refrigerator for 30 minutes.
Dry Butter Base
- In a mixing bowl, add all ingredients, mix until combined.
- Roll out the butter to an even rectangular shape. Reserve in the refrigerator until set.
Puff Pastry
- Roll out the base dough to about 1cm thick (at least double the length of the dry butter and slightly wider).
- Place the dry butter base in the middle of the dough and seal it by closing it like a book. Roll out and make a 1st fold.
- Roll out again and then make a 2nd fold.
- Roll out again and then make a 3rd fold.
- Refer to Assembly for further instructions.
Part 2: Pastry Cream
Ingredients
Method- 175g Milk
- 75g Cream 35%
- 60g Eggs
- 25g Granulated Sugar
- 15g Cornstarch
- 7.5g Butter
- 2.5g Flour T80
- In a bowl add eggs, sugar, cornstarch & flour, mix to a smooth paste and reserve.
- Bring milk and cream to a boil.
- Stream into egg mixture, mix until combined.
- Return to heat and bring to a boil for 30 seconds.
- Remove from heat, add butter and mix.
- Transfer to a heat-proof container. Add a layer of plastic wrap to the surface of the pastry cream.
- Cool immediately and reserve until needed.
Part 3: Almond Cream
Ingredients
Method- 125g Almond powder
- 90g Butter
- 90g Raw sugar
- 75g Eggs
- 2g Fleur de sel
- In a bowl add all dry ingredients (except for the salt), mix until combined.
- Add eggs, mix until combined and smooth.
- Add salt, and mix until combined.
- Reserve.
Part 4: Nib Praline
Ingredients
Method- 125g Hazelnuts
- 62g Granulated sugar
- 50g Cocoa nibs
- 30g Grapeseed oil
- 20g Water
- 2.5g- Fleur de sel
- Toast hazelnuts at 140ºC/284ºF for 40 minutes.
- Make a dark caramel with sugar and water.
- Pour caramel over toasted hazelnuts. Allow setting and cool.
- Break and add to a food processor. Mix for 2 minutes.
- Add salt, nibs and pulse.
- Add oil and blend for 30 seconds.
- Reserve.
Part 5: Frangipane
Ingredients
Method- 125g Pastry cream
- 177g Almond cream
- 30g Nib praline
- 25g deZaan Crimson Red
- 25g Dark chocolate (chopped)
- 6.5g Cornstarch
- 1g Fleur de sel
- In a mixing bowl add pastry cream, mix to loosen.
- Add the rest of the ingredients (except for the chocolate), mix until combined.
- Add chocolate, mix until combined.
- Add 200g to a round ring (14cm diameter and freeze.
- Refer to assembly for further instructions.
Part 6: Assembly
Method- Roll out puff pastry to 3.5cm and cut rounds (20cm diameter).
- Place a puff pastry round on the table.
- Place a disc of frangipane (frozen) in the centre of the puff pastry.
- With a small pastry brush, wet the edge of the puff pastry round.
- Place 2nd round of puff pastry. Making sure to give it a 90-degree turn before placing it down.
- Trim to create a perfect circle.
- Reserve in the refrigerator for 5 hours.
- Egg wash and score the top of the galette to the desired design.
- Bake galette at 170ºC/338ºF for 40 minutes.
