Bonjour me belles,
As promised, here is the Galette des rois recipe that I have used in the past.
Raymond Blanc's recipe is a never fail one and you can even use ready made pastry if you prefer.
Galette des Rois
INGREDIENTS
| For the puff pastry |
| 400g | Puff pastry, all butter, ready rolled |
| ½ | Egg yolk, free range/organic, beaten ) |
| For the almond cream |
| 75g | Butter, unsalted, at room temperature |
| 75g | Icing sugar |
| 75g | Almond,ground |
| 1 | Egg, free range/organic, whole |
| 1 | Egg yolk, free range/organic |
| 1 tbsp | Dark rum or cognac |
| For the glaze |
| 1 | Egg, free range/organic, whole |
| ½ | Egg yolk, free range/organic |
| 1½ tsp | Single Cream |
Using metal rings or plates as guides, cut out a 20cm round from one pastry sheet for the base, and a 22cm round from the other for the top. Place on a tray and refrigerate for a minimum of 1 hour Any excess pastry can be kept for other use.In a large bowl, whisk the butter, icing sugar, ground almonds, whole egg, egg yolk and rum or Cognac together to a smooth paste. Cover and refrigerate until ready to assemble.Spoon the almond cream onto the centre of the puff pastry base. Using a palette knife, spread the cream evenly over the pastry, leaving a clear 2cm margin around the edge.Brush the pastry rim with beaten egg yolk and carefully drape the other puff pastry circle neatly over the top. Press the pastry edges gently together to seal and expel all air, using your fingers and thumb. Cover loosely with a sheet of greaseproof paper and refrigerate or freeze for 1 hour to firm up the pastry before finishing Preheat the oven to 180°C/Gas 4 and place a baking stone or baking tray inside to heat up. Using a sharp knife, trim the edge of the galette to neaten. With the back of the knife, crimp the edge of the pastry all around .Lightly beat the egg, egg yolk and cream together until evenly blended. Brush the galette with the glaze.Now, using the back of a knife, score a spiral of curved rays starting from the centre of the galette and extending right to the edge. Alternatively, you could simply criss-cross the top of the galette with the knife.Carefully slide the galette onto the preheated baking stone or tray in the oven and bake for 45 minutes until the pastry is crisp and golden brown. Carefully lift the galette onto a wire rack and leave to rest for 5 minutes before serving.
bon appetit à tous, Leeann
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