French galette des rois Cyril LIGNAC style
The galette des rois is a gourmet tradition that celebrates Epiphany on January 6. Inside is a bean, a small porcelain or plastic object that represents a chara
The galette des rois is a gourmet tradition that celebrates Epiphany on January 6. Inside is a bean, a small porcelain or plastic object that represents a character, an animal or a symbol. Whoever finds the bean in their share becomes the king or queen of the day, and can choose their partner. He or she also receives a golden paper crown, which he or she can wear proudly. The galette des rois is a moment of conviviality, sharing and surprise. It’s an opportunity to get together with family or friends and enjoy a delicious and crispy pastry. So, don’t hesitate to bite into a galette des rois, and maybe you’ll find the bean! 🍰👑
Time
2 h. 5 min. =
25 min. +
40 min. +
1 h.
Utensils
1 blender 1 mixing bowl 1 oven 1 pie dish 1 paint brush
Ingredients for 12 parts
-
7 eggs (455 g)
allergen ! -
125 g. butter
allergen ! - 150 g. sugar
-
30 g. flour
allergen ! - 20 g. rum
-
250 g. semi-skimmed milk allergen !
-
2 pâtes feuilletées (460 g) allergen !
-
125 g. almonds
allergen !
Steps
- Mix almonds in powder and take out the butter from the fridge to make it more smooth.
- For the pastry cream. Break 2 eggs before mixing them with the sugar. We whisk until we obtain a whitened mixture.
- Add the flour, and mix again.
- Cut the vanilla pod in half. We collect the seeds from the pod which we put in the milk, previously poured into a saucepan.
- Heat the milk, before pouring it over the sugar and egg mixture, mix, put everything back in the saucepan. Heat the mixture over low heat until it thickens.
- Then remove from the heat and place a film directly on the cream to make the preparation airtight.
- To prepare the almond cream, mix the butter and sugar until everything turns white. Then add the egg yolks one by one before pouring in the almond powder.
- Then mix the almond cream with the pastry cream.
- Add the rum cork
- Unroll the first of our two doughs onto which we spread the cream using the piping bag. Proceed in a spiral shape, starting from the center outwards, stopping 2 centimeters from the edge.
- Insert the bean into the pancake!
- Then brush the edge of our dough with the egg yolk.
- Place the second dough on the cream then seal the edges with the first.
- Using the brush, completely brown your galette des rois with egg yolk.
- Draw the streaks on the cake using a knife. Then put it in the refrigerator for an hour.
- Preheat the oven to 200° c before baking the pancake for 10 minutes. Then lower the temperature to 180° c and cook for another 30 minutes.