Louise-Adélaïde Boisnard 6:17 p.m., January 08, 2022
The galette des rois is in the spotlight of the Table des Bons Vivants in this week of Epiphany.
It's the show's chief bistronomer, Yves Camdeborde, who gives you his recipe.
This is the first time that the cook has tried his hand at the galette, so his recipe is available to everyone.
Even if there is debate on the day when the galette, whether it is January 6 or the first Sunday of the month, Laurent Mariotte and his guests advise you to eat as much as you want this week.
To avoid buying the cake which took a few cents or euros this year because of the rise in the price of raw materials such as butter, Yves Camdeborde unveils his recipe.
It is accessible to all, because it was also the first time that the chef had stuck to the exercise!
Yves Camdeborde's galette des rois
Cooking: 40 minutes
Temperature: 175 Degrees
Preparation: 1 hour
Rest time: 2 hours
Utensils:
1 large salad bowl
1 small bowl
1 whisk
1 horn
1 small knife
1 pastry circle of 20 CM (or a plate of the same diameter)
1 baking sheet (baking)
1 sheet of baking paper
1 brush
1 roll of cling film
Ingredients:
Puff pastry:
200 grams of organic flour type 45
220 grams of soft farm butter
2 teaspoons of untreated caster sugar
1 grams of fleur de sel
45 ml of mineral water
Frangipane:
120 grams of soft organic butter
2 organic eggs
120 grams of untreated caster sugar
120 grams of organic almond powder
2 cl of old rum
Syrup:
10 cl of mineral water
20 gr of organic brown sugar
Gilding:
1 organic egg yolk
Cooking sugar:
1 tablespoon of organic brown sugar powder
Preparation of the puff pastry:
In a bowl, mix the flour with the butter cut into small cubes and soft (but not melted), add salt and sugar.
Mix homogeneously and add water (at room temperature).
Make a ball, flatten it slightly, to give it a rectangle shape, film it and let stand in the refrigerator for 30 minutes.
Take it out of the cold and on a heavily floured table using a rolling pin, roll it out in the shape of a long, not very wide rectangle, then fold it in three.
Turn your rectangle a quarter and start spreading it again.
This operation must be carried out 6 times.
Film your dough and let it rest in the refrigerator for at least 1 hour.
Preparation of the frangipane:
Melt the butter without heating it, add the eggs and mix well then half the sugar, mix well, add the rest of the sugar and the rum and finally the almond powder.
Make a homogeneous mixture and put aside in the refrigerator.
Preparation of the syrup:
Bring the sugar and water to a boil and set aside in the refrigerator.
Preparation of the pancake:
Roll out the dough and make two circles 20 cm in Diameter.
Place them in the refrigerator for 10 minutes.
Place a circle of dough on your work surface, spread your frangipane evenly in the center, taking care to leave a centimeter of empty edge.
With the brush and cold water, moisten the edge, then place the second circle of dough on top, pressing with your fingers to make an airtight seal.
Place in the refrigerator for 30 minutes.
Take your baking sheet with the baking sheet on it, sprinkle twenty centimeters in diameter with the brown sugar a very thin thickness.
Place your cake on top by turning it over and using the tip of a knife, apply small pressure all around (exclusively on the glued part).
Make a small hole in the center and using a squared knife the surface.
With the brush and the egg yolk, brown the surface of your pancake and place it in the refrigerator for 10 minutes.
Cooking the galette:
Bake the galette in a hot oven at 175 degrees for 40 minutes.
Finishes:
Let the cake cool for a good fifteen minutes then using the brush and syrup polish it to give it a nice shiny appearance.