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Plain Galette des Rois
Par Sadaharu AOKI
FOR THIS RECIPE
1/ Puff Pastry
- Flour 220 g (150 g+70 g)
- Butter 220 g
- Salt 6 g
- Water 60 g
- Vinegar 1 g
Mix the salt, water and vinegar together in a bowl. Sift the flour (150 g). Cut the tempered butter into cubes. Add the liquid. Knead the dough. Roll it out into a square and rest in a cold place for 1 night. (1)
Mix the flour (70 g) and butter and roll out into a square. Leave it to rest in a cold place for 1 night. (2)
Roll out dough (1) using a rolling pin into a long strip and put dough (2) on top. Fold the dough (1+2) into 4 and rest it in a cold place for 2 hours. (3)
Roll out the dough (3) with a rolling pin, then fold into 4 and leave to rest in a cold place for a further 2 hours.
Start again, then fold into 3. (4)
2/ Frangipane Cream
- Butter 66g
- Ground almonds 66 g
- Icing sugar 66 g
- Egg 48 g
- Crème pâtissière 40 g
- Rum 13 g
Mix together the butter, ground almonds, icing sugar and egg. Add the crème pâtissière and the rum, and mix.
3/ Egg yolk 12
Put the frangipane cream on top of the puff pastry (4) and place the second pastry sheet on top. Turn and brush with the egg yolk. Leave it to rest in a cold place for 1 night.
Use a knife to score a decorative pattern on it, then brush again with egg yolk.
Bake for 30 minutes at 190°C.
OUR SMALL STEPS
The Best Apprentice of France «Pastry» 2023 is Theo Levavasseur.
Congratulations to him and the 14 finalists who invested in this ambitious contest that Relais Desserts is proud to support.
Relais Desserts is the official partner of the Meilleurs Apprentis de France Pastry competition which will take place on March 13 at the CFA of Arras. We wish all candidates good luck!
The final of the Meilleurs Ouvriers de France Pastry event was held last week at the Lenôtre School. The candidates' buffets were magnificent and we look forward to the results.
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