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I hope you've prepared your stomach because tomorrow is galette des rois ???? Chef Damien shows you how to make an almond cream galette from A to Z at home ???? The recipe: Inverted puff pastry: For the base: 150 g flour 375 g butter For the dough: 350 g flour 15 g salt 150 g water 110 g melted butter Almond cream: 100 g softened butter 80 g brown sugar 2 eggs 80 g almond powder Preparation of the inverted puff pastry: For the base: Mix the butter in pieces with the flour in a mixer with the paddle until the flour is incorporated into the butter. Arrange the mixture in a square. Chill for 1 hour. For the dough: Dilute the salt in the water. Add the flour and the salted water then half of the melted butter and knead gently with the hook. Add the rest of the melted butter and form a ball. Form a small square smaller than the previous puff pastry, about 2 cm thick. Cover with cling film and let it rest for at least 1 hour in the refrigerator. Place the dough in the center of the base of the previous puff pastry. Flour the work surface. Roll out the dough and fold it into 3. Make a quarter turn and roll it in the other direction. Fold it in 3. Set aside in the refrigerator for 1 hour. Roll out the dough and fold it into 3. Make a quarter turn and roll it in the other direction. Fold it in 4. Set aside in the refrigerator for 1 hour. Preparation of the almond cream: Mix the softened butter with the sugar. Add the eggs Add the almond powder. Preparation of the galette: Roll out the puff pastry and cut it into circles. Place the almond cream in a piping bag and place the cream in the center of the puff pastry, leaving a 1 cm free edge. Brush the free edge with water, place the second circle on the first and then seal the two together. Flick and make a chimney in the center of the cake. Bake the cake at 170°C for 50 minutes. All the recipes and tips on www.750g.com --------------- SHARE, COMMENT AND LIKE THE VIDEO!