Avant de vous dévoiler ma recette de la Galette des Rois, retour sur la création de ce dessert 😉
Traditionally, we taste the Kings Cake on the day of Epiphany, a Christian festival that celebrates the Messiah receiving the visit of the three Magi.
But where does this tradition of the Galette des Rois come from?
We have to go back to the Saturnalia (Roman festivals) during which the Romans designated a slave "King of the Day". During this day, the slave had the power to grant all his wishes before becoming a slave again.
In France, there are different types of Galettes. In 3/4 of France, La Galette des Rois is made with puff pastry and filled with frangipane (mixture of pastry cream and almond cream). In the West of France, the Galette des Rois is a brioche with sugar or candied fruit. In France-Comté, this dessert is made with choux pastry.
Which one do you prefer?
Today, we are going to prepare a Galette des Rois made with puff pastry and frangipane.
We start this month of January with a very simple and quick recipe to make for Puff Pastry.
Yes yes. You read correctly. You can make this puff pastry in 15 minutes! So let's go.
For 500g of Puff Pastry, you need:
.240g of cold butter in bug cubes
.200g flour
.3g salt
.90ml of cold water
Preparing your puff pastry quick and easy:
1/ Put the bowl of your robot and the sheet (your robot's leaf-shaped tool) in the freezer for 15 minutes.
2/ In the bowl of your robot, put all the ingredients and mix for 1 minute.
3/ Form a rectangle of dough. The best is to let your dough rest for 15 minutes in the refrigerator before starting to lower it *.
4/ Fleurer* your work surface and roll out your dough into a rectangle about 45cm long and 15cm wide.
5/ Make your first round simple: fold over 1/3 of your dough (start at the top) then close by bringing the bottom of your dough. Turn your rectangle of dough 1/4 to the right. You have just completed your first simple trick.
6/ Flour the work surface and do this step again 4 times (no need for rest time).
7/ At the end of your 5 simple rounds, you can use your puff pastry right away or put it in the refrigerator until use.
To always have the Quick and Easy Puff Pastry Recipe, pin it on your boards Pinterest.
So that I can see your creations and share them, don't forget to put #amoureusedunetarteaucitron in your posts.
Crédits photos : @amoureusedunetarteaucitron et Stocklib
Today, I share with you a recipe that I created especially for Thanksgiving, for friends:
4 Spices and Butternut Choux
This spice blend from Sacred French combined with sweet of Butternut is very interesting. And it will be a very original dessert for your end-of-year celebrations!
For 10 Choux:
1/ make the choux pastry (same day or the day before and store in the fridge) following this recipe
2/ make the cracker the day before:
.100g cold butter
.125g flour
.125g brown sugar
.naturel food orange color
a/ In a bowl, put all the ingredients and mix to obtain a ball of dough. Spread between two sheets of baking paper and put in the freezer.
Make your choux and add a cracker disc, fresh from the freezer, on top of your choux. Bake.
The day before, in a saucepan, cook your cream with 2 teaspoons of 4 spices. Leave to infuse overnight.
a/ For your Butternut puree: peel and cut your butternut into pieces.
b/ Put the butternut cubes in water and cook until the pieces become tender.
c/ Mix everything.
d/ In a very cold stand mixer, put your cream and beat it at maximum power. When it begins to thicken, add your icing sugar then 3 tablespoons of butternut squash.
4/ Assembling your 4-spice cabbage and Butternut:
When your puffs have cooled, make a small hole in your puffs and pipe your Butternut cream.
Et voilà,
Bon appétit.
To always have the recipe for 4-spice choux and Butternut,
1/ Prepare a Breton shortbread following this recipe HERE
2/ Cut using a mandolin or a very sharp knife, 2 nice apples. Fry the thin slices in a pan in 3 tablespoons of Salted Butter Caramel (find the recipe HERE)
With 2 other apples peeled and cut into pieces, make a compote: in a saucepan, put a little water, a tablespoon of sugar, the apple pieces and cook over low heat until the apples become melting. Mix and reserve.
3/ The day before, prepare whipped white chocolate vanilla ganache following this recipe HERE. Beat it cold on D-Day and put in a piping bag.
Assembling your Thin Apple Tart and Salted Butter Caramel:
4/ Place some apple compote on your Breton shortbread, avoiding the edges.
5/ Put your thin slices of apples and cover them with a little salted butter caramel.
6/ Poach your ganache 😉
Bon appétit,
To always have the recipe for The Apple Tart and Salted Butter Caramel,
1/ Heat the cream with your vanilla pod cut in half lengthwise. Before boiling, turn off the heat, cover and let infuse for a minimum of 15 minutes. Remove the pod.
2/ Return to the heat, add the gelatin and pour the mixture, little by little, over your white chocolate.
3/ Pour in the cold cream, mix and set aside in the fridge.
4/ The next day, in a very cold tank, beat your Ganache with a mixer.
To always have the recipe for La Ganache Montée white chocolate vanilla at hand,
Store the glaze in the fridge. When using it, heat it in a bain-marie (about 30°) and use it on your dessert just unmolded. Do not be afraid of hot-cold contact. Your dessert will not melt 😉
In our garden, we are lucky to have Citrons. But I confess that I had never tried before
It's done, and I'm sharing the recipe here!
1/ Clean and cut into thick strips (1cm). Keep the bark and the albedo (white skin). Set aside the pulp (remove the pips).
2/ Put the cédrats in a large volume of cold water and bring to a simmer for 30 minutes. Blanching them will help remove some of their bitterness.
Drain and weigh the citrons.
3/ In another saucepan, put the same weight in sugar, water and citrons (the citrons will be added after boiling). Reduce the heat, cover and simmer for 1½ hours.
4/ Allow to cool then bring back to a simmer for about fifteen minutes.
5/ Arrange the bark you need on a grid and let them dry overnight. Store the rest in a jar with the syrup, in the fridge.
And to always have the Candied Cedrat Recipe on hand, pin it on your boards Pinterest !
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