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Galette des Rois made with Isigny PDO Butter

Galette des Rois made with Isigny PDO Butter

Ingredients

INVERTED PUFF PASTRY :
• 262g + 78g Isigny PDO pastry-making butter
• 105g + 244g T65 flour
• 9g salt
• 98g water
• 2g white vinegar
VANILLA PASTRY CREAM:
• 70g milk
• 11g Isigny Sainte-Mère 35% fat cream
• 0.6g Madagascan vanilla pods
• 20g egg yolk
• 10g sugar
• 6g cornstarch
• 6g Isigny PDO butter
ALMOND CREAM:
• 93g softened Isigny PDO butter
• 93g icing sugar
• 93g almond powder
• 56g eggs (at room temperature)
• 9g cornstarch
• 112g vanilla pastry cream (made beforehand)
• 6g vanilla powder (optional)
• 9g rum (optional)
EGG WASH :
• 32g egg yolk
• 8g Isigny Sainte-Mère 35% fat cream

Method

INVERTED PUFF PASTRY :

Using a spatula, mix together 262g of Isigny PDO “tourage” pastrymaking butter with 105g of flour. Shape the dough into a square and leave to rest until the next day.
Prepare the base dough: place 244g of flour, 78g of butter and the salt in the pastry blender. Then add the water and white vinegar. Knead with the hook. Leave the dough to rest for 15 minutes at room temperature and store in a cool place until the next day.
The next day, add the base dough to the butter/flour mixture prepared the day before. Make a book fold (double fold) and leave to chill for 2 hours.
Make another book fold and leave to rest once again for 2 hours in the refrigerator. Make a three fold (also called single fold) and leave to chill overnight.
On the third day, roll out the dough to 4mm thick and cut circles of 20 and 21.5cm in diameter. Leave them to rest for 2 hours in the refrigerator before assembling.

VANILLA PASTRY CREAM:

Boil the milk, cream and vanilla in a saucepan.
Mix together the egg yolk and sugar, then add the cornstarch.
Filter the preparation to remove the vanilla pod.
Put it back in the saucepan, then boil and cook it as you would for a pastry cream.
Add the butter and mix well.
Leave to cool.

ALMOND CREAM:

Mix together the softened butter and icing sugar.
Add the almond powder, cornstarch and vanilla powder.
Lastly, add the egg, pastry cream and rum. Mix well.

EGG WASH :

Beat the eggs with the cream. Filter the preparation before use.

ASSEMBLY
Brush the edge of one puff pastry circle (20cm in diameter) with water and fill the inside of this circle with almond cream.
Cover the whole lot with a 2nd circle of puff pastry (21.5cm in diameter). Seal the edges, taking care to avoid any air bubbles.
Leave to rest for at least 2 hours in the refrigerator.
Brush the galette with the egg wash and then score patterns on the top with the blade of a knife (do not pierce the dough).
Bake for 50 minutes at 170°C.
Leave to cool on a rack.

Serves
1 galette (20cm in diameter)

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