January is all about the galette des rois! While every pastry chef creates their own twist for the Epiphany, I’ve gone for something bold and indulgent: a lemon galette des rois that’s both rich and refreshingly original, with the zesty punch of pure acidity.
Grab your ingredients and let’s dive into making this galette :
This recipe is for 4 people
Time required : 55min
Baking time : 35-40min
Resting time : 2h30
Puff pastry :
240g butter
400g flour
50g melt butter
185g water
16g white vinegar
8g salt
1yolk egg
1tsp milk
Almond cream :
60g almond powder
1 egg
30g icing sugar
1 egg yolk
7g cornstarch
5g flour
10g butter
1 lemon zests
Lemon curd :
1 egg yolk
5g cornstarch
5g flour
80g lemon juice
30g candied lemon
DIRECTIONS
For a crunchy puff pastry
Prepare the butter: Shape your butter into a rectangle about 15 cm x 12 cm (6 x 4.7 inches) using a sheet of parchment paper. The butter should be slightly soft to make shaping easier. Then, chill the butter in the fridge.
In a bowl, mix the flour with water, vinegar, salt, and melted butter. Knead the mixture for about 2 minutes, then shape the dough into a rectangle using a sheet of parchment paper. The dough should be twice the length of the butter, approximately 30 cm x 12 cm (12 x 4.7 inches). Let the dough rest in the fridge for 30 minutes.
Laminate the puff pastry:
Place the butter in the center of the dough (the butter should be slightly softened to match the texture of the dough). Fold both ends of the dough over the butter to fully encase it. Roll the dough out lengthwise until it is about 0.7 mm (0.03 inches) thick.
Perform a double fold (tour double): Fold one end of the dough a quarter of the way toward the center, then fold the other end three-quarters of the way to overlap. For the second fold, fold the dough in half like a book. This completes your double fold.
Chill the dough in the fridge for 30 minutes to firm it up slightly.
Roll the dough out again lengthwise and perform a single fold (tour simple): Mentally divide the dough into three equal sections. Fold the right section over the middle, then fold the left section over the right and middle. This completes your single fold.
Chill the dough again, then repeat one more single fold.
Once the final single fold is done, roll the dough out to 4 mm (0.15 inches) thick. Cut out two discs, each 16 cm (6.3 inches) in diameter. Chill the discs in the fridge.
Light almond cream :
Mix the eggs with the sugar, then add the almond flour, all-purpose flour, and cornstarch. Stir until you achieve a smooth, homogeneous mixture.
Add the lemon zest at the end, pipe the cream into a piping bag, and let it rest in the fridge for about 1 hour to allow the lemon to infuse.
Lemon cream :
Bring the lemon juice to a boil.
While waiting, whisk the egg yolks with sugar, flour, and cornstarch in a bowl.
Pour the hot lemon juice over the mixture while whisking. Return the mixture to the stove and cook on low heat until it thickens. Let it cool completely.
Assemble the galette :
Pipe the almond cream onto one of the puff pastry discs, leaving about 1 cm (0.4 inches) around the edges to seal the two discs later.
Spread the lemon cream on top, then add small pieces of candied lemon. Cover with the second puff pastry disc. Lightly moisten the edges of the bottom disc with water to help them stick.
Seal the edges by pressing them together with your thumbs. Flip back your galette
Using a knife, score decorative patterns on the surface of the galette. Brush the top with an egg yolk and milk mixture. Sprinkle the edges with slivered almonds.
Bake the galette in a preheated oven at 180°C (350°F) for 35-40 minutes.
The flavors of the lemon will be even more vibrant once the galette has cooled. I recommend letting it cool before serving. You can also dust the galette with powdered sugar for a touch of sweetness and balance. Enjoy!
Now that you know how to make these beautiful tarts, please tag me on Instagram to show me your creation (@theparisbest). I would be so glad to give you my feedback and share it with the community !
See you soon on The Paris-Best
Lea from The Paris-Best
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