Recipe: Galette des Rois double fourrage

Name: Galette des Rois double fourrage
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 portions
Ingredients: 2 abaisses (rondes) de feuilletage au beurre de 22 cm de diamètre; Un jaune d'œuf pour la dorure; Pour la crème d'amandes vanille : 125 g beurre fermier pommade; 125 g poudre d'amande de belle origine; 125 g de sucre semoule; 3 œufs; Ajoutez 25 g farine; extrait vanille ou goussesPour la crème d'amandes chocolat : 65 g beurre pommade; 65 g poudre d'amandes ou de noisettes; 65 g sucre glace; 10 g cacao poudre (Van Houten par exemple); 2 œufs fermiers; 2.5 cl crème liquide; Pour le sirop :Portez à ébullition 150 g de sucre semoule et 15 cl d'eau. C'est certes beaucoup pour une simple galette, mais ce sirop se conserve facilement au froid pour vos prochaines recettes.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (75 reviews) Desserts

Prep 30 min

Cook 35 min

Total 1h05

Servings 8 serv.

Ingredients for 8 servings

2 abaisses (rondes) de feuilletage au beurre de 22 cm de diamètre
Un jaune d'œuf pour la dorure

For the vanilla almond cream:

125 g farmhouse butter at room temperature
125 g almond powder of fine quality
125 g caster sugar
3 eggs
Add 25 g flour

vanilla extract or podsFor the chocolate almond cream:

65 g butter at room temperature
65 g almond or hazelnut powder
65 g icing sugar
10 g cocoa powder (Van Houten for example)
2 farmhouse eggs
2.5 cl liquid cream

For the syrup:

Bring to a boil 150 g caster sugar and 15 cl water. It is certainly a lot for a simple galette, but this syrup keeps easily in the cold for your next recipes.

Step-by-step directions

1 Vanilla almond cream: In a small mixer, put your butter at room temperature; the almond powder, sugar, whole eggs, mix until you make a fine paste. Then, incorporate with a spatula the 25g of flour, transfer to a small bowl and set aside.
2/ Chocolate almond cream: In the same mixer (empty) mix all the ingredients by incorporating them in the order indicated to obtain a fine paste. Set aside.
3/ On your work surface, place your 1st abaisse of puff pastry and brush with a brush on two centimeters around the edge with egg wash (one egg yolk mixed with a tablespoon of water).
4/ Using your piping bag filled with vanilla almond cream, draw a spiral starting from the center of your abaisse leaving enough space between two spirals to make the chocolate one, stop this spiral before reaching the egg wash. Then create a second spiral with the chocolate cream between the spirals of the first.
Insert the bean (fève).
Cover with your second abaisse, crimp the edges and, with a brush, glaze the top of your galette des rois. Using a fork, create a decoration on top and let rest for one hour in the refrigerator then glaze it a second time.
5/ Preheat the oven to 170° (gas mark 6), cook in the middle of the oven for 35 minutes, then when it comes out of the oven, brush the top of the galette with your syrup with a brush.
Enjoy warm, don't forget the crown and bon appétit.
We tested this superb galette in moderation by pairing it with an excellent Ratafia de Champagne served slightly chilled made by Christian Briard just perfect.
christian.briard@champag

Chef Patrick's Comment

A very big thank you to my late friend Norbert Vannier, Best Craftsman of France 1993, who passed away far too soon and who had the honor and friendship of sharing on our site this very beautiful recipe for galette des rois with double filling.

Galette Frangipane Norbert vannier