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Corman Artisan

Baker-Pastry chef

Traditional galette des rois

7 cakes

The dough

2000 g flour (9 % protein)
600 g Butter
50 g salt
760 g water
1000 g Express Butter 82 % Fat - Sheet
  • Always work with cold puff pastry and let the rolled out dough rest before starting to make turns. Rather than rolling out the dough to the desired thickness immediately, roll it out in steps. This will give a better result of the finished product.

Recommendations

  • Always work with cold puff pastry and let the rolled out dough rest before starting to make turns. Rather than rolling out the dough to the desired thickness immediately, roll it out in steps. This will give a better result of the finished product.


The filling

400 g Butter
500 g sugar
550 g pure almond powder
50 g flour
350 g eggs
50 g egg yolks
1 g salt
**If intending to store in the freezer for longer, 15 g of vinegar  can be added as an antioxidant.

Did you know ?

**If intending to store in the freezer for longer, 15 g of vinegar  can be added as an antioxidant.


Assembly

Decoration

Cooking

  • To ensure the pastry puffs up nicely, and is thoroughly cooked without any hard bits, heat the oven sufficiently before cooking.
  • Don't overcook the Galettes, as this will make them too dry.

Recommendations

  • To ensure the pastry puffs up nicely, and is thoroughly cooked without any hard bits, heat the oven sufficiently before cooking.
  • Don't overcook the Galettes, as this will make them too dry.


Corman'products of the recipe