The secrets of the best king cake in the world! - Weather Map
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Here is the recipe for the best galette in the world, made by Nicolas Bernardé, Meilleur Ouvrier de France and world champion of Chefs! *** Recipe details *** Ingredients: For the almond cream: 150 g almond powder 2 eggs 60 g sugar 100 g butter For the puff pastry: 50 g butter 250 g water 10 g salt 500 g flour 375 g block of butter (keep cool) An egg yolk to brown the galette Preparation: For the almond cream: 1/ Mix the softened butter with the sugar using a whisk. 2/ Add 1 egg and half of the almond powder to the mixture. Mix until you obtain a smooth dough and repeat the operation with the second egg and the remaining almond powder. For the puff pastry: 1/ Pour the salt into the middle of the flour, to form a well. 2/ Pour the melted butter and water over the salt. 3/ Mix and cut the dough until you obtain a smooth dough. 4/ Roll out the dough and cover it with film, then keep it in the refrigerator for about twenty minutes. 5/ Take the block of butter out of the refrigerator and tap it to make the butter elastic while keeping its cool temperature. 6/ Incorporate the block of elastic butter into the puff pastry and enclose the dough. 7/ Fold the dough several times and smooth it using a rolling pin. 8/ Leave the dough in the refrigerator for 45 minutes. 9/ Repeat the operation and let the dough rest for 6 hours in the refrigerator. 10/ Collect the dough and roll it out to a height of 2.5 mm. 11/ Using a cookie cutter or a plate, cut out equal circles. 12/ Using a piping bag, pipe the almond cream into circles in the center of one of the puff pastry rounds. 13/ Place the bean in the center of the cake. 14/ Cover the preparation with the second circle of puff pastry and brown the cake with an egg yolk. You can also decorate it with a sharp knife. Little tip: prick the cake to prevent it from puffing up too much. 15/ Cook the cake in 3 stages: once at 180°C for 20 minutes, then at 160°C for 20 minutes and finally at 145°C for 30 minutes. It's ready, enjoy your meal! *** Who is the chef? *** Nicolas Bernardé, La Garenne-Colombes (92). MORE INFO https://www.france.tv/france-3/meteo-... FOLLOW US / meteoalacarte / meteoalacarte / meteoalacarte REACT Hashtag #Meteoalacarte
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