In collaboration with Martin Leroy Terquem
of Aupiho at Domaine de Manville
Ingredients
FOR THE Puff Pastry:
- T55 flour 250g
- Water 110g
- Salt 8g
- Killing butter 200g
FOR THE FRANGIPANE:
- 100g Lilamand almonds
- 60g calisson cream
- 100g sugar
- 100g butter at room temperature
- 100g eggs
- 10g flour
- Zest of half an orange
Preparing the Puff Pastry
1.Using a mixer, knead all the ingredients (except the butter) for 6 minutes on low speed, then refrigerate for 2 hours.
2.Roll out the dough lengthwise, place the butter in the center, then fold the two ends over it.
Preparing the frangipane
6.Grind the almonds.
7.Using a stand mixer fitted with the paddle attachment, combine the almond flour, sugar, flour, and butter. Add the eggs and mix to incorporate air into the mixture.
8.Using a piping bag, pipe the almond cream, including the fève (a small trinket traditionally hidden inside), onto the puff pastry disc, then add 60g of Lilamand calisson cream on top.
9.Leave a two-centimeter border all around the cream, moisten the edges, then cover with the other puff pastry disc.
10.Brush the top of the galette with egg wash, decorate as desired by lightly scoring the pastry and making a small hole in the center, then bake for 40 minutes at 180 degrees Celsius (350 degrees Fahrenheit).
Buy almonds from Provence and our calisson cream
to make your galette des rois!
