GALETTE DES ROIS

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Corman products used for this recipe

Using a dough hook, combine 310 g of plain flour with 940 g of strong flour, 25 g of salt, 125 g of butter (cut into small pieces), 25 g of vinegar and 500 g of water.
Roll into a ball and leave to rest in the refrigerator.
Roll out the pastry and insert the butter sheet.
Fold the pastry by completing six single turns, respecting the resting time required.
Roll out to a thickness of 2 mm and cut out circles from the puff pastry, which are 300 mm in diameter. Leave to rest.

940 g T55 flour 310 g T45 flour 25 g salt 125 g butter 25 g vinegar 500 g water 1000 g Dairy butter 82% fat – Sheet

Beat the eggs which should already be at room temperature with the sugar until pale.
Add the softened butter, ground almonds and flour.
Smooth the creme patissiere and add it to the mixture.
Stir in the warm rum.
Pipe the frangipane in a 250 mm diameter circle on a sheet of greaseproof paper and put in the freezer.

400 g butter 325 g sugar 400 g eggs 360 g almond powder 30 g T55 flour 420 g custard cream (basis) 75 g Rhum

Bring the milk and the vanilla to the boil.
Pour on to the custard powder, flour, sugar and egg yolks (which have been beaten until pale in advance).
Cook the creme patissiere using the traditional method.

350 g milk 50 g sugar 70 g egg yolks 15 g cream powder 15 g T55 flour 1/2 vanilla bean

Add a circle of frangipane to the centre of a pastry circle.
Use a pastry brush to dampen the edges.
Cover with another circle of puff pastry.
Seal the galette over and apply two coats of glazing.
Draw lines on to the cake according to your inspiration. Bake at 165°C for 40 minutes.

PUFF PASTRY