Galette de Rois

Discover the magic of the Christmas season with a recipe from Carles Mampel: Galette de Rois with Raspberry Gel.

Galette de Rois

Discover the magic of the Christmas season with a recipe from Carles Mampel: Galette de Rois with Raspberry Gel.

Ingredients

    • 200g - Puff pastry dough
    • 200g - Almond cream
    • 50g - Raspberry gel
    • 20g - Galette de rois glaze
  • Puff pastry dough
    • 800g - Flour for puff pastry dough
    • 200g - Strong flour
    • 100g - Butter 82%
    • 50g - Beurre noisette
    • 15g - Salt
    • 350g - Water
    • 75g - Liquid cream
    • 60g - Egg yolks
    • 5g - Vanilla extract
  • Beurre manié for the pastry folds:
    • 120g - Strong flour for dusting
    • 600g - Butter 82% sheet
  • Almond cream
    • 20g - Butter 82%
    • 110g - Icing sugar
    • 150g - Whole egg
    • 150g - Almond flour
    • 25g - Soft flour
    • 30g - Amber rum
    • 10g - Tahitian vanilla
  • Raspberry gel
  • Galette de rois glaze
    • 180g - Whole egg
    • 20g - Milk
    • 80g - Egg yolk
    • 30g - Cream 35%
    • 4g - Salt
    • 20g - Icing sugar

Prepared by

  • Puff pastry dough
    1. Roll out the butter and arrange in the middle of the dough so you can fold it to suit the preparation you are making.
    2. Give the pastry 6 book folds. Leave to rest for 30 minutes between folds.
    3. Roll out the puff pastry to a depth of 3 mm and cut it into two 24 x 24 cm squares.
  • Almond cream
    1. Mix the ingredients together in the order listed and place them in an 18 cm circular mould to a depth of 1 cm, inserting the raspberry gel cut into in 1 x 1 cm cubes.
    2. Freeze.
  • Raspberry gel
    1. Mix everything together and boil for 20 seconds. Pour into a 1 cm deep ring.
    2. Once it has gelled and cooled, cut it into 1 x 1 cm cubes.
    3. Insert the cubes into the almond cream.
  • Galette de rois glaze
    1. Mix together all the ingredients.
  • Assambly Galette de rois
    1. Roll out the puff pastry to a depth of 3 mm and cut it into two 24 x 24 cm squares.
    2. Place the frozen almond cream in the centre, followed by a few cubes of raspberry gel and two prizes for lucky diners to find.
    3. Close it over with the other puff pastry sheet and brush the base with egg.

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