Galette des Rois

3 Jul

If you’ve read any of my posts, you know I keep saying, “how easy it is”, or “quick and easy”. Seriously, there is always 15 minutes that you can spare to make something pretty incredible that looks like you spent all day on it, here’s a great example-

Remember that post about the quick puff pastry? Well, here’s two 1/2 batches out of the fridge and ready to roll. Remember that Nut Creme (Frangipane) recipe I post about earlier? That’s the filling for this bad boy.

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Line a 1/2 sheet pan with parchment, and label if needed (making one or more of these is easier to find in a fridge or walk-in full).

Roll out one of the 1/2 batches, evenly to about 1/4 inch thick. I’ve used a pie tin to give me an approximate 10 inch circle, cut out and remove the scraps. Place the first circle of pastry onto the lined sheet pan. Image

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I’ve traced a light circle, using the pointy end of a chopstick, approximately 1 inch from the edge of the circle. This comes in handy when you are filling this, so you don’t get too close to the edge, and you have an edge to egg wash-glue the top and bottom pieces together.

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Filling goes on. Using a small offset spatula, evenly spread out the filling, right up to the traced edge. This hazelnut filling with black pepper will go nicely with raspberries. These IQF raspberries we froze ourselves, finding choice berries at the farmers market, and freezing (spread out) on a lined sheet pan. Once completely frozen, they’re placed into a freezer safe container, until they’re needed. Quick and easy, remember?

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Second 1/2 package of puff gets rolled out for the top layer. I’ve used the pie tin again, but have cut this circle slightly larger, as the filling in the bottom layer will take up some room, when you lay the top down.

Egg wash gently around the circle, taking care not to get any on the sides, the multi-layered puff pastry will not rise if it’s secured down with egg wash.

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Top layer goes down, over the first, filled layer..Take care to match up sides all the way around, this will give a nicer edge and finish to the overall galette.

Now, for some fun. There’s tons of designs you can do to the top; I’ve chosen a classic design. Using a sharp paring knife, score lightly (maybe 1/3 or less) into the pastry, creating the design you like. Once finished, you can place (wrapped lightly) in the fridge until you need it for later in the day, or tomorrow.

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When you bake off-

Preheat Oven to 425

1-Egg wash pastry prior to placing in the oven. Remember to not egg wash the edge/sides of the galette or pastry you are baking, this will minimize rise and “puff”

2-Oven at 425 for the first 15 minutes

3-Reduce oven temperature to 350 for the remaining 20 or so minutes to finish, revealing a medium to dark golden brown pastry.

4-In production, I’m used to leaving this on the pan, once removed from the oven to cool. In this state, it will firm up a bit when cooled, so you can move it to a platter prior to serving.

Here’s the completed galette-

 

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