Tag Archives: Galette

Galette des rois aux biscuits de Reims

January is the period when French people eat the traditional galette. This galette is usually made of a puff pastry filled with a frangipane: a mixture of crème pâtissière and ground almonds. We place a “fève” in the filling (a religious character made of ceramic) and when serving it to the guests, a child sitting under the table must tell the name of the person a slice shall be served to (to avoid cheating). Who gets the fève is then named King or Queen and has to wear a golden paper crown. This tradition is usually celebrated on the first Sunday of January and is meant to remind people of the 3 kings who visited Jesus after his birth.

As I said, it is usually made of a frangipane but a lot of variations exist and the galette I will talk about today is one of them. The filling is made using ground almonds, raspberries and “Biscuits roses de Reims”, which are little sponge cakes, colored in pink and are often used to make charlottes or tiramisu. I said they are pink but due to a silly mistake (I confused the yellow coloring for red, duh!), I ended up with orange ones… It doesn’t affect the taste but it just doesn’t have that girlie look as it was supposed to.

(Source: Mamiedith from the Supertoinette forum)

Ingredients

600g puff pastry

Biscuits de Reims

2 eggs
100g sugar
1tsp vanilla extract
Red coloring
96g flour
Icing sugar

Galette’s filling

120g Biscuits de Reims
60g icing sugar
120g butter
90g ground almonds
3 eggs
15g berry liquor
15g corn flour
100g frozen raspberries

Method

  1. First, make the biscuits de Reims: put the eggs, vanilla and red coloring in the TM bowl. Add the butterfly whisk and  mix10 min/37C/speed 4
  2. The mixture should have doubled in volume. Add the flour and mix 10 sec/speed 2. If the flour is not all mixed in, stir manually with the spatula as we don’t want to overwork the batter.
  3. Pour into a 20cm square or 23x17cm rectangle tin, lined with baking parchment and buttered (or a silicone mould). The batter shouldn’t be more than 1cm thick. Leave to rest for an hour. Start pre-heating the oven at 180C, 15 min before this time is up.
  4. Bake in the oven for 15 min (check that the top is not getting colored, bring down the temperature to 170C is it does).
  5. Let the sponge cool down, dust with icing sugar and cut into 10x3cm rectangles. They keep well in an airtight container.
  6. Now, make the puff pastry as per recipe (you will need to allow 2 hours before you can use it for the galette as it needs to be cold enough). Also, if you want to use the traditional method of rolling and folding in thirds, all the better as it will get more layers and rise better and when cooked.
  7. For the filling, add the 120g of pink biscuits into the TM bowl and mix a few seconds speed 8 until crumbled.
  8. Add the icing sugar, ground almonds, corn flour, butter cut into chunks, berry liquor and eggs and mix 20 sec/speed 4.
  9. Tip out and reserve in the fridge.
  10. Cut your puff pastry in 2 and roll one half into about 28cm wide circle and the second into a 26cm wide circle (I don’t know you but I can’t roll my pastry into perfect circles so I roll them bigger and use a plate or a pastry ring of the right size to cut them to the right shape).
  11. Put the 26cm wide dough into a baking tray lined with either baking parchment or silicone sheet.
  12. Spread the filling on it but leave 1 cm free at the edge.
  13. Brush the 1 cm of exposed dough with an eggwash (an egg beaten) and put in the fève if you have one (see pictures).
  14. Scater the frozen raspberries on top, then put the second circle of pastry on top, sealing well the edges. Using the back of a round tip knife, make little lines outward on the 1 cm egde of the galette. Make sure you don’t cut through the dough, just leave a mark.
  15. Brush more eggwash on the pastry but be careful not to brush around the edges as if the eggwash falls down the side of the pastry, it won’t rise.
  16. Using the same round tip knife, make parallel lines (again don’t cut through the dough), then another set of lines at an angle so it forms diamond shapes.
  17. Last but not least, make 3 or 4 little whole with a pointy knike on the top pastry to let the steam out when cooking.
  18. Now place the baking tray on the fridge for 1 hour before baking.
  19. Preheat the oven at 180C
  20. Cook the galette for 40 minutes but make sure you don’t open the oven for the first 20-25 min!
  21. If you have a lot of puff pastry trims, you can make a quick apetizer. Just cut them in thin rectangle, twist them while holding both ends, brush with eggwash and sprinkle with grated cheese. Also, you can use a bigger rectangle of  pastry and spread some lovely sundried tomato tapenade for example and roll. brush with eggwash and cook in a hot oven (180C) for about 10 to 15 minutes.