Every Saturday, Pierre Herbulot goes to meet a chef so that he gives us his vision of the kitchen but also a recipe to make at home to impress his guests.
This week Pierre Herbulot slipped into the shadow of pastry chef Nicolas Paciello.
The Fouquet's pastry chef has just opened Cinq Sens, two new pastry shops in Paris and Pantin.
He delivers the recipe for his first galette des rois.
Ingredients:
100 g of almond powder
100 g icing sugar
100 g of soft butter
2 eggs (+1 more for the gilding)
1 pinch of salt
15 g of cornstarch
15 g dark rum
5 g vanilla extract
1 puff pastry
Realization (preparation time: 1h):
1. In the bowl of a food processor or in a salad bowl, mix the soft butter with the icing sugar.
Add the almond powder with the salt and cornstarch, then the beaten egg.
When the cream is smooth, finish with the cap of rum and the vanilla beans.
2. Roll out the puff pastry and cut out two discs about 20 cm in diameter.
With a brush, spread a little beaten egg all around the dough.
Add the almond cream, taking care to stop approximately 1cm from the edge, where you put the beaten egg.
Place the bean on one of the sides then cover with the second disk of puff pastry, pressing well on the sides to weld the two doughs.
3. Finally brown the top of the pancake with the rest of the egg then make a decoration with the back of the blade of a knife by pressing lightly on the dough (be careful, you must not cut the puff pastry).
4. Bake for 45 minutes at 175 degrees.