Original subtitles

Today I suggest you to realize

with me the "galette des rois" in this

video I show you how to make

a special puff pastry for the galette des

kings we will learn how to prepare a

frangipane cream and I show you

how to assemble the cake

in the right way and stay well

until the end of this video because I

give you a little trick to do

a nice design on the wafer very

easily at home

[Music]

hello you potters hello you potters

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see you soon for the recipe

[Music]

now we're going to prepare the cream

frangipane so the frangipane cream

it's almond cream with

cream so to prepare the

pastry cream you need a yolk

egg yolk vanilla sugar

flour and milk

[Music]

and for the almond cream you need

sugar

almond powder eggs butter

and rum or vanilla

[Music]

so in the first instance I mix

the egg yolk with the sugar

the flour

and vanilla

[Music]

now I'm heating up the milk

[Music]

and as soon as the first smoke appears

I take the milk off the fire

and pour it into the yolks

then

out of the fire

I put the mixture back into the

pan

and I put it back on the stove

soft

here it is as soon as the cream starts to

thicken

I continue to cook the whole thing for a minute

here we are and now I'm clearing the

cream in a hen's ass

and I'm filming on contact

I book next to me

now I'm going to prepare the cream

for this I'm going to work on the

butter into butter pomade

I cut the butter into cubes and I'm going to

put it in the microwave for 30 seconds at

full power

it goes like this

and now I'm going to work on the

butter

with the whip

until you get a creamy butter

[Music]

now I incorporate the sugar

and mix

then I mix in the almond powder

and the eggs

and I mix

so be careful not to whip the cream

almond cream too long otherwise

this one slices

and I'll finish with the rum or the

vanilla

I reserve

and now I'm going to get the cream

baker

that I work a little bit

before I add it to the cream

almond cream

here it is and I mix it all up

quickly without working the cream too much

of almonds

here you should get a device

flexible

unsliced

[Music]

and now I'm filming the almond cream

on contact

and I keep it cold until

use

then for the special puff pastry

you need for the galette des rois

cold melted butter and water

salt sifted icing sugar and

all-purpose flour, so T55

and ideally if you can half

T55 and half T45 oatmeal for

you will need 300 g of

butter so it's butter

Poitou-Charentes with a minimum of 82 g

of fat and ideally it is

to take 84 g of fat

so in the first instance I'm going to

mix the two flours

with the icing sugar

and now I'm going to mix the salt

in the water

to dissolve the salt

here I am going to make a well

and I'm going to incorporate the water

and the butter

here and now with the help of a horn

I'm just going to mix it all up

[Music]

then I use a horn all

just to avoid overheating

the dough and develop the network

glutinous

you see I'm just shearing the

I hardly work on it at all

with my fingers

now I'm going to put the dough on

my work surface

I'm going to flirt a bit with the plan of

work

and very little work on the dough because if I

develop the glutinous network it will be

just now it will be difficult to spread the

the dough when we were stirring, so here we are

a coarse dough and that's normal

it is not homogeneous at all

and now I'll just

spread it out like this

into a rectangle

so I have a rectangle of about 14 cm

wide and 20 cm long

and now I'm just going to

take care of filming the dough

then you have to film the dough well to

prevent the dough from drying out in the fridge

there you go, and now I'm going straight to

put down the tempera, so the dough

directly on my refrigerator shelf

so that the dough gets cold

quickly

and I'm going to let the tempera rest

30 minutes and in the meantime I have prepared a

envelope in a rectangle of 18 cm by

15 cm

and now I'm going to work on the

butter

in order to soften it

and give it a rectangular shape

here I bring the butter to the corners

outside

while taking care to readjust the

thicknesses

it goes like this

and I check that I have the same one

thickness over the whole surface

here we are and now I'm using a plate

to finish adjusting

the thickness

and now I'm going to put the

rectangle of butter 15 minutes in the fridge

now I'm holding the tempering of the

cold

and I'm going to lower the tempera

[Music]

into a rectangle 18 cm wide by 32

cm long

I'm careful to flush the plan of

work regularly underneath and

above the stick

now be careful not to

exceed 18 cm in width because the width

of the dough must be the same as the

length of the butter

[Music]

and here I finally spread the dough

to 18 cm wide exactly the same

length as the butter

and 35 cm long

[Music]

now I'm taking the butter out of the

last minute

the butter must be cold and soft

it is not brittle so it is not

icy but not soft

and I'm going to position it now at

centre of the skate

here we are and now I'm folding them both down

ends

and I weld the centre

[Music]

[Music]

it goes like this

and now I'll just bloom

the work surface below and to the

top of the dough

I will first weld the

two outer parts

and make small bumps for

to make the butter stick to the dough

[Music]

feel free to take off regularly

the dough and flatter the work surface

so watch out I'm blooming the work surface

working with flour regularly

but I don't use much flour

[Music]

you should feel the dough slipping underneath

the weight of the rolling pin

as soon as you feel the dough sticking

don't hesitate to add a little more

flour

and peel off the paper

at this point so if you

I invite you to use

chopsticks with markings

for my part I marked 55 cm long

and each stick is 6 mm thick

so I put the sticks on one side and

the other

and I spread it out until I feel the roll at

touch the chopsticks

the chopsticks are my guides and I can

time I don't have to do it anymore.

to worry about the thickness of the dough

I've rolled out the dough to a

length of 60 cm and now I'm going to

get rid of the flour

and I'm going to do my first trick

simple so a simple trick is

just a folding like a book so

I fold down the bottom part

towards the centre and I'm going to

readjust if I have to

before closing the upper part

like this

so you see here I'm too long

so what I'm going to do is just

readjust myself a little bit

and I'll bring the dough here

towards the ends, being careful

that inside I am well on edge

edge

there and now I'm going to

just turn the dough a quarter

of a turn to the right and now I've just

finish my first lap

I make a mark and now I'm

to do my second lap so for the

second round it's as simple as that

on time I'll weld the ends

of course I'm careful to have a

a little bit of flour I don't want to

the dough sticks

and I'm going to spread it again on

a length of 55 to 60 cm

so when you do both

first few laps try to be fast

as the dough is getting very hot

quickly and if you put too much

time the dough will start to

shrink and it will be difficult for you

to spread it out

so if you are a beginner and you

you can leave the dough

rest for 15 minutes between the two rounds

so there you go, so it's ok

I'm redrawing my dough a little bit like

this and I'm for the second round

simple a little bit less long it's

always the case we always have a

a little bit shorter for the

second single turn so I'll do

exactly the same thing I'm going to

just fold it over

the dough like a book like the first one

tower

and now I'm going to do a

second turn to the right so still at

right side since I chose the right side

so now I'm done

my first two single laps I've finished

now I just have to film the

dough

[Music]

and I'm going to reserve the dough

in the fridge so be careful I put the

dough

in direct contact on the shelf of my

to the fridge so that the dough can set

the cold quickly and I put it in the

directly on the shelf at the

contact 30 minutes so here I am

I just took the dough out of the fridge and I

two more single turns to the

so there you are, just like before

I bloom my work surface

so here I am, just like before

will

squash the two ends a little bit

[Music]

I am very careful that the dough should not

not stick to my work surface ever

and I'll start lowering

quietly, nicely

without attacking the dough

you absolutely have to feel the dough

slide on the rolling pin without

having to force it

so beware I never spread on the

width unless I have to readjust a

a little bit as it is the case here we see

that here there is a little rounding that

so I'm going to

just

press a little bit harder to

rectify

[Music]

here it is and like this it allows me to

to rectify the width and have a

perfect rectangle

so here at this point I put my

6 mm thick rods

and I continue to roll out the dough

like this

until I get to a thickness

of 6 mm and still the same length

of 55 cm

so here again I take off

the flour perfectly before making the

folding

and I fold again as a

to do my third lap

[Music]

so the more rounds you do the more

the dough becomes smooth and uniform

I always make sure I'm good

edge to edge always the same and I turn

the dough by a quarter turn again

once on my right

and now I've just finished my third

so I'm going to do three markings

and now I'm going to continue doing

my fourth lap before putting the

dough

at rest in the fridge

so like earlier I start to

feel the dough shrink slightly

so at this point I don't waste any time

and I'm trying to finish my fourth and

last lap quite quickly

here I go and finish my fourth lap

so still the same

like the first three laps

previous

[Music]

so there I go again a quarter turn

to the right and now I'm coming

finished my four single turns

still the same I'm filming the boss

and I film it correctly

so I'm going to let it rest

my dough for two hours in the fridge so if

I was in CAP I would only leave it

1:30 but now I'm at home so I'll leave it

I'm going to let it sit for two hours in the

fridge before I finish my fifth and final

last lap now after one hour

thirty of rest

I finish the fifth and final lap

if the dough is too cold I will

warm it up a little bit with my hands

before proceeding to the last single lap

and that's it, and for the 5th and final round

simple I proceed exactly like the

first four simple rounds

here's how it was before

I use the chopsticks to make sure

don't go below 6 mm

[Music]

and I stay on a length of 55 to 60

cm

don't forget to tell me

get rid of the flour

and I fold my dough like a book one

fifth and final time

and here I turn the dough over one more time

a quarter turn

and now I've finished my 5 single laps

and I'm going to take half of the dough

since there's half the dough I'll

I make a single wafer, so from

circles

[Music]

so until we do the other one

I'm going to shoot the other half of the

dough and keep it cold

so to make my cake I will

now roll out half the dough

lengthwise with

always the opening on the right side

and I'm going to spread it out to a thickness of 3

mm

then it's the same if you want

to have more regularity I'll give you

suggest you use 3" chopsticks

mm thick

and same thing again I

don't forget to flour regularly

with a minimum of flour

and to regularly loosen the dough

so now I have 3 mm

thickness I'm going to do something very

important I'm going to relax the dough

like this so the dough shrinks a

a little bit and that's normal

here's where you slacken the dough like this

this is called blowing in

pastry

then you have to do it just before

detailing the dough

and to make sure that you have two times

the size of the circle

[Music]

here we go, and now before we go into detail

the dough in two I'll just

flour the baking sheet

and I'll just

cut the dough in half

[Music]

and I'm going to put the first doughnut on

my plate

here it is like this

I'm going to flour

and I'll drop the second dough piece by

on top

there and now I'll just

cut a food pouch in half

and I will now simply drop

the food pouch on top and I'll

keep the two puff pastries in the

in the fridge for 30 minutes so it's

very important to have dough

very cold before you start

the two circles so as not to

damage and not crush the puff pastry

before assembling the cake I

prepare all the materials I have

need

a circle of 24 or 25 cm in diameter

a 10 or 12 mm smooth sleeve

as well as the pastry bag

the bean a sharp paring knife

or ideally a box cutter

two sheets of baking paper one

so if you don't have a cardboard

no cardboard support you can

instead use a plate like this

and 3 mm thick chopsticks

which you cut to 60 cm length

you can find this type of chopstick

in DIY shops and well

of course everything else, not forgetting the bean

[Music]

for the almond cream you have to take

300 g of almond cream for a

of 24 to 25 cm in diameter, and

I prepare all the ingredients including

I need so I don't forget to

put the almond cream in the bag

I prepare some cold water and

for gilding I need

one egg two tablespoons of cream

and one tablespoon of sugar

and I'm going to take care to pass the

gilding with a sieve

to get rid of the ribs

[Music]

so I hold a homogeneous gilding

[Music]

I'm booking this so now I'm

remove the two squares of dough

from the fridge and we have pasta

very, very cold puff pastry so there

now I can detail them

so one very important thing for

detail the two circles

I'll just drop a square with

the straight cut to the horizontal and

the other square with the straight cut at the

so as to cross the two

so it's very important to

cross the two squares before

detailing the two circles all

simply to avoid having a

oval cake when baking so

I prefer to use a cutter all

just to avoid

to avoid damaging the laminate

there and now I'm going to keep the

first circle of puff pastry facing

I'll do the same thing

with the second circle

here we go and I keep the dough well

puff pastry still facing me so

now I'm going to drop my first

sheet of baking paper on the baking sheet

and I'll take the first cake

being careful not to change

direction

and now with a little water

I'm going to wet all the way around

the cake has to be wet especially the

of the wafer by the width of the

brush, so you have to know that the

width of a pastry brush and

3 and a half centimetres between 3 and a half and

4 cm so that's exactly the width

that we need to wet the cake

at the same time I insist a little bit

to bring up the gluten so the

gluten is this little film

that you'll see in

insisting a little bit and that's going to

serve as a natural food glue by

at the same time the whitish surface will

guide us when we draw up the

almond cream

here we are and now I'm going to draw up the

almond cream in a spiral and above all I

be very careful not to overflow

on the whitish surface I stay well

in the centre

[Music]

so here I have made a first

spiral and then I'm going to do a

second layer on top of that to get a

a little bit of height

I'm going to smooth it out a bit

always paying attention to the same

not to spill over the surface

whitish

simply to avoid seeing the

almond cream overflowing from the cake

of the kings during baking

so especially now I don't forget

to drop the bean there and I'm going to

now put down the second dough

then to put it down without the

I'm just going to put it down

like this so I'll just fold it over like this

and I'll just drop it in

edge to edge

[Music]

on the first puff pastry

here I lay the pastry edge to edge

like this and I'll take it all down

just the puff pastry

like this and I'll take care of

chase the air

here is

this operation is much easier

when both legs are cold

then no need to crush the

with the hand so as not to

damage it, so it's just a matter of

rub it like this to make it stick

the two sheets

and now I'm going to snipe the

so the chewing in the pastry shop

it is simply

making cuts with the help of the

paring knife at an angle to

the inside of my index finger

here is

[Music]

and I'm going to do this all the way through the

wafer

[Music]

here we go and now that I've finished

chewing the cake

I'll just drop the second one in

sheet of baking paper on top

like this

I'm going to put down the cardboard support

put my hand on the cardboard support

and turn the wafer over

gently without damaging it

here you go

I remove the first sheet of paper

and I simply slide the

on the baking sheet

here we are and now I'm going to brown the

first time with my

gilding so be careful when I sleep I

I put very little gold on and especially I

don't go over the sides otherwise

the laminate will not develop when

baking

here I stop for about half a minute

centimetre from the edge to brown the cake

I'm very careful with the edge

as soon as I finish gilding the

the first time I'm going to put

the wafer 30 minutes one last time

cold before browning a second time

time

there and now I'm going to cross out the

with the tip of my knife

to make a drawing here

so there are as many drawings as there are

recipes for the galette des rois so I

you a simple drawing to make and

very nice visually, so there if

you have a circle of a

diameter 2 cm smaller than your

you can also use

a missing mould like this so we'll

just draw an outer circle

taking care to leave about 1 cm

to 1.5 cm in diameter

so I'm going to cross out

I let the tip of my

knife and I don't press too hard

so it's really important

to have a very cold dough for

to make the stripes

and now I'll just scratch

the outsides so I still rule

in the same direction

[Music]

here I press a little bit but I

don't press too hard

here it is like this

here and now with the help of a

microwave grill that we all have at home.

I'm just going to make some

stripes to draw ears of corn

so I just have to stay at the

centre of the circle and follow the grid

and now I have no more to do

to draw ears of corn, so for the

you can draw them in a

direction and then the other, or do it all

in the same direction so I do everything

in the same direction

so I don't go to the line to

to make the spices I stop at

a few millimetres before

and just before putting the cake in

cook especially I don't forget to help

a toothpick to make some small

holes that will prevent the cake from

the cake from swelling during the baking process and now

I'm going to bake the cake at 180

degrees 30 minutes on fan heat

after 30 minutes in the oven I remove

the cake and I go immediately

varnish the cake with the syrup

now it is important to varnish the

the cake right out of the oven to create a

a nice caramelization that will be nice

also for tasting

here we go and now I'll just

move my wafer to a stand in

cardboard box after a total

cooling down I'll be able to

present the cake and eat it

[Music]