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GALETTE DES ROIS at COUVANT Recipe from the Kitchen of PASTRY CHEF CATALINA COLBY Ingredients: Directions

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GALETTE DES ROIS at COUVANT Recipe from the Kitchen of PASTRY CHEF CATALINA COLBY Ingredients: Directions GALETTE DES ROIS AT COUVANT Recipe from the kitchen of PASTRY CHEF CATALINA COLBY ingredients: directions: FILLING Cream butter and sugar together until light and fluffy. Combine all dry ingredients (almond flour, 227 g. Butter, room temperature custard powder, milk powder, salt). Add to creamed butter and sugar mix, fully incorporate; make sure you are scraping down the sides of the bowl between each addition of ingredients. Mix eggs and extracts 227 g. Sugar together, then incorporate eggs one at a time. Make sure to give a good mix at the end. Put filling in 94 g. Almond flour a piping bag, and let sit at room temp while preparing the puff pastry. This filling can be made in advance and stored up to 3 days in the refrigerator. 1 tsp. Vanilla extract 2 tbsp. Birds Custard Powder Remove puff pastry from the freezer and allow to thaw just enough to be able to cut without breaking. 1 1/2 tsp. Malted milk powder Using a pie plate, or any sort of circular object as a guide, cut 2 round pieces of puff pastry, making one slightly larger than the other. The larger piece will act as the lid, keep this cold during the next step. 2 eggs, room temperature Place small round on a sheet tray lined with parchment paper. You will want to build the galette on the 2 tsp. Almond extract tray you will bake it on. Pinch of salt Using the smaller piece of puff pastry, pipe filling in a spiral pattern starting at the center of the circle. Continue piping around itself until you are left with about 1 1/2 inches left between the filling and the edge of the puff. 2 sheets premade puff pastry 2-3 egg yolk, for brushing Using a pastry brush, brush on a conservative amount of egg yolk around the empty space between 1/2 cup simple syrup for brushing the pastry and the filling. Take the larger sheet of puff pastry and drape it over the dressed piece of puff. Gently press around the edges of the puff to make a seal between the two pieces. Brush the entire top of the pastry with more egg wash, being careful to spread as even as possible. Refrigerate for about 20-30 minutes. Preheat oven to 375 degrees Fahrenheit. Pull galette out of the refrigerator, and using a sharp knife, begin the scoring process. Make small incisions around the edge of the galette while gently pressing the puff together to seal. It should look somewhat like a flower when you’re done scoring. Using a cake tester, toothpick, etc. mark the center of your galette. Using a sharp knife, make half circle incisions starting from the center, moving all the way to the outer edge of the galette. Do not score too deep! If you do it will cause the filling to explode out of the scoring lines. Once you have scored around the entire shape of the pastry, you are ready to bake. Bake for 25-30 minutes, until puff is dark golden. Pull the pastry out of the oven and brush with the simple syrup. Return to the oven and bake for another 5 [email protected] minutes, or until a nice glaze has formed on the top of the galette. TEL: 504.324.5400 COUVANT.COM Allow to cool on the sheet tray, and serve with powdered sugar or ice cream..
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