Teatime and Viennoiseries

CHOCOLATE GALETTE DES ROIS

Made with Caraïbe 66%

Chef's Note: Store-bought puff pastry is fine to use as a substitute for the PUFF PASTRY step.

4 steps

Recipe Step by Step

PUFF PASTRY

250g flour

5g salt

15g butter

130g water

125g European-style butter

Make the détrempe dough (in a mixture of flour, water, and salt, the starting point for making certain types of pastry): mix together the flour, salt, and the 15g butter in a food processor. As soon as the mix has a crumbly texture, add the water.

Spread the dough into an approximately 40x25cm rectangle between two sheets of greaseproof paper.

Leave it to rest in the refrigerator for 1 to 2 hours.

Spread the butter into an approx. 18x25cm rectangle between two sheets of greaseproof paper.

Trap the butter in the dough to fully incorporate.

Fold once and let it rest for at least 45 minutes in the refrigerator.

Then repeat the fold 5 more times with 45 minutes of rest between each book turn. Roll out the puff pastry to a thickness of 2mm and cut out discs of dough 16cm in diameter. Store in the refrigerator.

BASIC CRÈME PÂTISSIÈRE

90g whole milk

10g whipping cream 35%

10g cornstarch

1 egg yolk

30g sugar

1/4 VANILLA BEAN NOROHY

Bring the milk and cream to a boil along with 1/4 vanilla bean.

Whisk together the cornstarch and sugar, then add the egg yolk.

Pour the boiling milk and cream over this mixture and cook over a low heat until the mix comes back to a boil.

VANILLA-FLAVOURED ALMOND CREAM

85g butter

170g almond paste

20g finely ground almonds

10g cornflour

1 VANILLA BEAN NOROHY

85g eggs

85g crème pâtissière

Soften the almond paste with the 85g of egg.

Add the finely ground almonds, vanilla and creamed butter.

Gently whip up the mix, then add the cornflour.

Finally, icnporate the tempered crème pâtissière.

CHOCOLATE-FLAVORED ALMOND CREAM

410g vanilla-flavored almond cream

90g CARAÏBE 66%

Melt the CARAÏBE 66% chocolate at 95-105F (35-40C) and add it to the vanilla-flavored almond cream. Stir thoroughly.

Store in the refrigerator.

Assembly and finishing

Roll out the pastry to a thickness of 2mm. Leave to rest for 5 minutes before cutting to avoid the dough retracting. Cut out the 16cm discs and place them on a tray covered with greaseproof paper.

Glaze around the edges.

Pipe 225g of chocolate-flavored almond cream.

Place down the top and seal the edges tightly.

Glaze once and leave to rest for 5 minutes in the refrigerator.

Glaze a second time and carve out diamonds with the tip of a knife.

Pierce around the outside and at the center to allow steam to escape. Crimp the edges of the dough with your fingers.

Leave to rest for 15-20 minutes in the refrigerator before cooking.

Bake in a fan-assisted oven at 355F (180C) for 35-50 minutes.