Galette des rois by Cyril Lignac: recipe; ingredients, and instructions for use

If you like the recipes from the renowned chef and pastry chef Cyril Lignac, you will, without a doubt, love this recipe king cake tasty and easy to make. \n\nHow can you not enjoy this pancake with puff pastry to “die for”, garnished with a almond cream light and creamy as desired, and glossy with a syrup of professional pastry chef which gives it a shine that we find in the photos that illustrate recipe books! \n\nIf you realize this recipe By following the explanations that follow, you will be sure to obtain a king cake worthy of the best pastries. So don’t doubt any more and enjoy! \n

The ingredients for the galette des rois

\r\nFor 6 people you will need: \r\n\r\nFor the puff pastry (preferably prepare the day before, it will only be better).\r\n440 g of T45 flour, sifted beforehand \n8 g of fine salt \n220 g of water \n330 g of unsalted butter \n\nFor the almond cream (also prepare the day before to save time and set better)\r\n100 g of almond powder \n80 g of icing sugar \n12 g of cream powder \n80 g softened unsalted butter (at room temperature) \n60 g of egg (equivalent to 1 whole egg) \n20 g of almond milk \n\nFor gilding\n1 egg + 1 yolk \n1 tablespoon of water \n\nFor the syrup\n100g caster sugar \n100 g of water \n

The recipe for the galette des rois from chef/pastry chef Cyril Lignac

\r\nFor the preparation of puff pastry :\nYou can make the tempera using an electric mixer, but also by hand. \n\nPlace the flour and salt in the bowl of your electric mixer that you have fitted with the hook. \n\nSwirl it for a few moments so that the salt is well mixed with the flour. \n\nThen, knead the dough for a few minutes, gradually adding the measure of water. \n\nWhen the dough comes away from the sides of the bowl and forms a ball, you can remove it to carefully shape it into a square shape which you will keep in your refrigerator for at least 1 hour. \n\nYou can then place the butter that you have previously shaped in the same way into a square shape, in the center of your tempera. \n\nThen simply trap the butter by folding both sides of the dough over the butter. \n\nYou will be able to give a “first turn” by gently spreading the dough so that the butter does not escape. \n\nRepeat this operation three times, reserving the dough for 1 hour in the refrigerator between each turn. \n\nThen, cover this dough thus obtained with cling film and place it in a cool place. \n\nPreparing the almond cream:\nIn a mixing bowl (salad bowl), mix the icing sugar, almond powder and cream powder. \nIn the bowl of your mixer, which this time you will have fitted with a sheet, place the softened or softened butter. \nThen, add the powder mixture to the butter, incorporating the weight of egg little by little. \nFinish this preparation by gradually pouring in the almond milk. Reserve in the fridge. \n\nGilding:\nFor the gilding, simply mix the ingredients mentioned above. You will also keep it cool. \n\nThe syrup:\nPour the water and sugar into a saucepan and bring to the boil. Pass the mixture obtained through a strainer so that it is perfectly smooth, reserve it. \n\nAssembling the cake:\nThe day you want to make your pancake, all you have to do is roll out (spread) the puff pastry to 3 mm thickness. \nThen detail two identical circles of 22 cm in diameter. \n\nAnd let these circles of dough rest for 1 hour in the refrigerator. \n\nIn the meantime, don't forget to preheat your oven to 200°C (th. 6/7). \n\nOn a baking tray that you have lined with baking paper, you will place the first disk of puff pastry on which you will spread the almond cream. \n\nDon’t forget to include the bean or a subject of your choice. Carefully place the second disk of dough and glue the edges together. \n\nYou can “chiquet” the sides of the pancake using a tool or simply with a fork and lightly brown the top with the egg and water mixture with a brush. \n\nThen let your creativity speak by lightly tracing, so as not to pierce the dough, pretty arabesques using a fork or a knife. \nThe creation is finished, you can bake it for 45 minutes. \n\nFor an impeccable finish, straight out of the oven, brush the pancake with a thin layer of syrup. \n\nThe king cake can be enjoyed cold, but it is much tastier warm. \n\nEnjoy!\n