Galette Des Rois is the most elegant French Pastry. Made to Celebrate Epiphany in France this pastry has been traditionally made for more than 200 years! The ingredients in the Pastry are few but its all about the skill of the chef to make the best pastry. I hope you make it for your friends and family
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Timecodes
0:00- Intro
0:48- Rolling the Pastry Dough
1:50- How to Make Firangipane (Almond Cream)
3:14- Piping the Cream on the Pastry
4:12- Decorating the Pastry
5:14- Scoring the Pastry
6:09- Egg Wash and Baking
6:32- Making Sugar Syrup Glaze
7:15- Glazing the Pastry
7:31- Final Result
#ASMR #galettedesrois #peacefulbaking
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Puff Pastry
Recipe
400 grams All-Purpose Flour (3 1/4 cups)
8 grams Salt (1 1/2 teaspoons)
60 grams Butter (4 tablespoons + 2 teaspoons)
180 grams Cold Water (3/4 cup)
Butter for Lamination:
320 grams Unsalted Butter (1cup +5tbsp)
Almond Cream:
100 grams Caster Sugar (1/2 cup)
100 grams Eggs (about 2 eggs)
100 grams Almond Flour (1 cup)
100 grams Soft Butter (7 tablespoons + 1 teaspoon)
1 teaspoon Rum
1 teaspoon Vanilla Paste
Sugar Syrup:
25 grams Sugar (2 tablespoons)
25 grams Water (2 tablespoons)
1 teaspoon Rum
Instructions
1. Cut the Pastry in Half and roll out to 30 cm X 30 Cm
2. Chill both the pastry sheets in the fridge
3. To Make the Almond Cream whisk the butter and sugar together for 30 seconds and add one egg at a time
4. Whisk until smooth (30-40 seconds) and fold in almond flour
5. Put in a piping bag and store it in the fridge
6. Take a Cake tin and mark a circle. I used a tart tin 20 cm in diameter
7. Pipe the cream a little less than the circle
8. Put the second sheet on top and enclose the cream. Make sure to press it nicely to enclose the almond cream
9. Make a flower design with a piping nozzle. This is completely optional. Freeze the pastry for 30 minutes
10. Egg Wash and score the pastry and bake at 220C/430F for 10 mins then 30 mins at 200C/390F
11. To make the sugar syrup boil the sugar and water for 1 minute and add rum and cool it down before using
11. Glaze the Pastry with sugar syrup and cool down for 1 hour
12. Enjoy the Pastry!!
7 авг 2024
