Home Sweet Galette des rois chestnut cream

Galette des rois chestnut cream

Difficulté : Medium
Catégorie : Sweet

J’adore faire des galettes des rois ! Et je m’amuse tous les ans depuis quelque temps à vous proposer une nouvelle recette. Évidemment pour les puristes, la version classique est aussi sur mon blog de cuisine. Je vous donne cette fois la version à la crème de marrons et brisures de marrons glacés. C’est une petite bombe, surtout avec une pâte feuilletée inversée maison qui n’est vraiment pas compliquée à faire malgré son nom qui fait peur ! 

Recipe for a 22cm cake:

  • 500g of inverted puff pastry (recipe HERE)

For the cream:

  • 225g of chestnut cream (sweetened)
  • 100g almond powder
  • 100g of melted semi-salted butter
  • 1 egg
  • 15g of cornstarch
  • 1 small cap of rum
  • 50g of glazed chestnut chips
  • 1 egg yolk for gilding

For the cream: mix the chestnut cream, almond powder and melted butter in a bowl.

Add the egg, cornstarch and rum. Mix well.

 

Chill while you prepare the rest. Roll out 250g of puff pastry to about 2mm thickness. To spread the cream evenly, I use two circles. One large of 22cm and another of 18cm. In this way one will lay out well the cream on 18cm then one will cut the cake on 22cm. Without a circle, you can do with a plate!

Place the dough on a baking sheet with a sheet of parchment paper. Put a little water on the puff pastry and spread it over the entire surface. Wipe off the excess with a paper towel. This way, when you put the other dough on, both will stick properly.

Place the small circle and fill with the cream.

Arrange a bean and pieces of marrons glacés.

Roll out the remaining 250 grams of inverted puff pastry and place it on top. Press gently but firmly all around the cream so that the two doughs stick together with the water you have spread beforehand.

Chill for at least 1 hour. Then take the large 22cm circle. Do not press it into the dough, but cut around it with a knife.

If you wish, you can cut the dough with a knife all around.

Normally the dough is cold. I do the reversal method (I explain it all HERE).

Run egg yolk over the surface. Let dry in a cool place for 15-20 minutes and then draw your design with the tip of a knife on the surface.

Preheat the oven to 200°C on fan mode. We see here the cake which cooked 5 minutes and the drawing appears well. Place 4 small circles 3cm high (or wine bottle corks cut to 3cm high).

Après 10 minutes de cuisson, posez un papier sulfurisé puis une plaque ou un grille à pâtisserie, celle-ci viendra se poser sur les cercles de 3cm de hauteur. De cette façon vous allez bloquer la pousse de la galette et elle sera beaucoup plus jolie.

Laissez cuire au total 35 à 40 minutes en surveillant et en adaptant à votre four. 

Il ne reste plus qu’à dévorer. Si vous l’avez laissé refroidir, mettez-la à réchauffer à 180°C pendant 15 minutes. 

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