discover the easy recipe for the Galette des Rois by Yves Camdeborde
January is the month of the galette des rois. This weekend is also that of the Epiphany because, if on the calendar, it falls on January 6, in reality, since 1802, the Catholic Church has decided that the event will be celebrated on the first Sunday after January 1. A tradition dating back several thousand years, as the sharing of the first galettes des rois dates back to Roman antiquity.
Since then, the recipe for this cake, which delights young and old alike, has evolved. The best known is that with frangipane. And this year, why not make it yourself? For the occasion, chef Yves Camdeborde reveals his recipe, which is easy and inexpensive. Enjoy your lunch !
The galette des rois by Yves Camdeborde
Cooking: 40 minutes
Temperature: 175 degrees
Preparation: 1 hour
Rest time: 2 hours
1 large salad bowl
1 small salad bowl
1 small knife
1 pastry circle of 20 centimeters (or a plate of the same diameter)
1 baking sheet (cooking)
1 sheet of baking paper
1 roll of cling film
200 grams of type 45 organic flour
220 grams of unsalted farm butter
2 teaspoons untreated caster sugar
A pinch of fleur de sel
45ml mineral water
120 grams of unsalted organic butter
2 organic eggs
120 grams of untreated caster sugar
120 grams of organic almond powder
2 cl old rum
10 cl of mineral water
20 g of organic brown sugar
1 organic egg yolk
1 tablespoon organic brown powdered sugar
Preparing the puff pastry:
In a bowl, mix the flour with the butter cut into small cubes and soft (but not melted), add the salt and the sugar. Make a homogeneous mixture and add the water at room temperature. Make a ball, flatten it slightly to give it the shape of a rectangle, wrap it in cling film and let it rest in the fridge for 30 minutes.
Take it out of the cold and put it on a table with plenty of flour. Using a rolling pin, roll it out into a not very wide rectangle, then fold it into thirds. Turn your rectangle a quarter and start spreading it again. This operation must be carried out 6 times. Wrap the dough and let it rest in the refrigerator for at least 1 hour.
Preparing the frangipani:
Melt the butter without heating it, add the eggs and mix. Add half the sugar, mix well again before adding the rest of the sugar and the rum. Add the ground almonds last. Make a homogeneous mixture and place it in the refrigerator.
Preparation of the syrup:
Bring the sugar and water to a boil and set aside in the fridge.
Preparing the cake:
Roll out the dough and make two circles 20 cm in diameter. Let them rest in the fridge 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 it, pressing with your fingers to make an airtight seal. Place it in the fridge for 30 minutes.
Put a baking sheet on your baking sheet, sprinkle a very thin layer of brown sugar about twenty centimeters in diameter. Place your galette on top, turning it over, and using the tip of a knife, press lightly all around (exclusively on the glued part). Make a small hole in the center and, using a knife, score the surface. With the brush and the egg yolk, brown the surface of your galette and place it in the refrigerator for 10 minutes.
Cooking the pancake:
Bake the galette in a hot oven at 175 degrees for 40 minutes.
Leave the galette to cool for a good fifteen minutes then put some syrup on it using a brush to give it a nice shiny appearance.