It's a gourmet rendezvous that you wouldn't miss for anything in the world, a French culinary tradition dating back to the 13th century:the authentic galette des rois . A unique Proust madeleine. Its caramelized color, its puff pastry, its tasty filling and this melting sensation in the mouth, make young and old alike salivate. And if it is usually eaten to celebrate the Epiphany on the first Sunday of January, this cake is finally shared several times a month and for good reason! Today, the galette des rois is available in several forms and flavors, depending on the region. Filled with frangipane, apple, chocolate, with pistachios or even orange blossom brioche, with dried fruit…all the reasons are good to get into the kitchen and enjoy a delicious dessert .
As with many recipes, there are infallible tips for a successful galette des rois . How do you get a round, golden galette with a puff pastry that holds together? It's all about good deeds and quality ingredients . Indeed, choose a homemade puff pastry rather than industrial. The puff pastry will be of better quality and much more greedy; imagine, by giving your dough 6 turns, you will obtain no less than 970 layers! Then, so that your cake has a round and regular shape , layer your discs of dough in the correct order. Fill the bottom with the dough, place the second disc on the 1st, turn it a quarter turn (do not move it!). "This way the dough will shrink equally horizontally and vertically and you'll get a perfect circle" according to the food blog "La cuisine d'Adeline" .
The same goes for welding your wafer well , place the filling in the center and, using a brush and an egg yolk, brush the contours of your dough, superimpose the second layer then weld everything by pressing the edges with your fingers. Finally, to succeed the gilding of a galette des rois , that it is shiny, it is enough to gild it in two stages. When the cake is welded, gild it with an egg yolk diluted in a little milk, then reserve in the fridge, ideally for an hour. Resting the cake will allow the gilding to hold well and dry. Pass this time, all you have to do is brown it a second time with the same mixture, then put it in the oven. Proper cooking starts with a very high temperature (210°-230°) before dropping to 180°-190°.
Discover all the recipe ideas for an original galette des rois in our slideshow.
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