King’s Galette // Galette des Rois

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I know what you all are saying… Sara la galette des Rois is for January, but for me can be all year long.

Being in the Pastry school is great but is also a loooot of work, that’s why I’m taking so long to publish recipes, including  the famous galette des rois.
The special part of this recipe is that is 100% homemade, and I’m so proud with the result cause it was silly of me been scared to do my own puff pastry. Now I feel I discovered a whole new world!

This particular recipe is from my school and is the exact quantity for 6 servings galette. I did it for a special dinner with old friends and the LOVED it! ❤

Galette des Rois

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For the Almond Crean you will need:

  • 75 g of butter (softened)
  • 75 g of sugar
  • 75 g of egg ( 2 small eggs)
  • 75 g of Almond meal
  • 10 g of rum (optional)
  • 7.5 g of cornstarch

Cream the butter and add in the sugar. Mix well
Add the eggs and incorporate, then add the almond meal and mix. If you are using rum, this is the time to add it, if not skip it and add the cornstarch to the mixture.

Thoroughly mix all the ingredients until well incorporated and has a pale creamy consistency. Cover the cream to the contact with plastic film and refrigerate.

Assembly:

When your puff pastry is ready, roll it out (lengthwise)on a floured surface. Roll until you can cut 2 circles of 24 cm.

Remove the almond cream from the fridge and whisk it a little, then transfert to a pastry bag set with a 8mm round tip. (it will be easy to pipe it)

Put one of the dough circles on a baking sheet cover with parchment paper. Grab your almond cream and pipe a Spiral starting on the center of the dough circle and leaving a 2 cm separation of the edge. Place “la féve” on the almond cream.

With a small pastry brush and some water, brush the 2 cm of dough left uncover. This will help us to seal the borders of our galette. Pass the brush 2 times to wet the border.

Carefully place the 2nd dough circle (TOP) over the 1st and do some pressure with your finger on the 2cm edge we wet before. Be sure to seal properly the borders to avoid an almond cream leak.

Now with a small knife do diagonal little cuts to the border of the galette, this is decoration and also helps to keep it sealed. Eggwash the galette surface 1 time and refrigerate for 45 minutes.

After the resting time, take it out from the fridge and with a small knife do a flower drawing on the surface. BE CAREFUL and Do Not cut through the top, or the galette will open while baking.

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Preheat the oven at 180 °C. Eggwash the galette for a second time and bake for 35 – 40 minutes.

Some people love the Frangipane (2/3 almond cream and 1/3 pastry cream) but for our special guest we did a full almond one and it was a success!

Sorry for the last photo! I did it once we finish eating =P

Enjoy,

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Love,

Sara

French Almond and Pear Tart // Tarte Bourdaloue

Been absent form the virtual world was almost unbearable, but it also allowed me to focus myself in certain aspects of my life that I left behind cause I was distracted.

I went back to sport, We moved to a new apartment, I did all the test to enter in the pastry school and I’m proud to announce you that I Did! Yeiii, so while I was away from the blog, twitter, facebook and others I achieved things that were very important for me.

Tarte Bourdaloue 1   Now is Xmas time, a mixed feeling season for me, happy cause I love Christmas spirit and melancholic cause I’m far away from my whole family, but to be honest baking have always helped me through the sad part of the holidays, that’s why today I’m giving you my very secret and special Almond-Pear French Tart.

For the Sweet Dough you will need:
Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 25 g of egg
  • 125 g of flour
  • a little bit of water

In the bowl of your Kitchen Aid or else, cream the butter and the sugar until pale and smooth. Add in the egg.

In low speed incorporate the flour to the sugar butter mixture. Add a little bit of water until the dough comes together and the ingredients are thoroughly mixed. Do not over beat.

Remove the dough from the bowl, form a disk with it  and wrap in plastic film. Refrigerate for 30 min or more.

Tarte Bourdaloue 2For the Poached Pears you will need:

  • 3 Pears (aprox same size)
  • 100 g of lemon juice
  • 750 g of water
  • 375 g of Granulated sugar
  • The scrapes of 1 vanilla pod

Peel the pears and keep them in water with lemon, juice in order to preserve them from oxidation.

Prepare the syrup with the water, sugar and the vanilla beans. Bring the syrup to a boil and immerse the pears in it.

Keep the syrup simmering with the pears for around 20 minutes. Check the pears cooking point with a knife blade. It must go through the pear easily.

Remove the pears from the syrup. Let them cool and dry a little and then slice them.

For the Almond Cream:

  • 65 g of butter softened
  • 65 g of granulated sugar
  • 65 g of almond flour
  • 1 egg
  • 15 gr of flour
  • 10 gr of rum
  • a little of pure vanilla extract.

In the bowl of an electric mixer, work the sugar and the softened butter. Add in the almond flour.

Add in the egg and combine. Beat the mixture until pale and fluffly. Add in the flour and vanilla extract and at last the rum. Mix until well combine.
Transfer the almond cream to a piping bag set with a 10 round tip and Reserve.

Line the tart ring with the sweet dough and pinch the edges.

Spread out the almond cream. Place the pears over the almond cream forming a star.

Bake at 180°C for around 35 minutes or until the almond cream rises and form a golden brown crust.

Let cool the tart, glaze with golden glaze (or warm apricot marmalade). Sprinkle with icing sugar and sliced almonds.

Tarte Bourdaloue 3This id just a perfect and easy tart for the holidays.

I serve it a lil bit warm cause I find that the rum and almond cream taste better.I always do it this season cause after a huge dinner a light dessert is always required.

Serve with tea and enjoy.

Tarte Bourdaloue 4

Love,

Sara