Recipe for Nina Métayer's Sublime Galette des Rois

Now that Christmas and New Year's have come and gone — along with those never-ending meals that leave us rolling — you thought you could go back to a healthy and moderate diet? Think again. This January 6th is Epiphany, which brings with it a bunch of buttery and sweet galettes. Thankfully, it's still always a pleasure, especially thanks to certain chefs who share recipes that are both original and delicious. And that's the case with Nina Métayer and her sublime galette des rois with a delicious chestnut flavor, which the pastry chef presents in a video. So, be careful, it takes a little work, but it's worth it. [video: YouTube video player]media; gyroscope; picture-in-picture; web-share" allowfullscreen="allowfullscreen">

The ingredients (for 8 people)

Puff pastry:

450g butter
200g spelt flour
374g T80 flour
170g water
120g Charentes-Poitou PDO butter
17g salt
5g white vinegar

Almond cream:

84g Charentes-Poitou PDO butter
30g muscovado sugar
54g brown sugar
50g hazelnut powder
34g almond powder
1 whole egg
1g fleur de sel

Pastry cream:

120g milk
50g liquid cream
1 whole egg
17g chestnut cream
10g cream powder (starch)
2g T80 flour
5g Charentes-Poitou PDO butter

Chestnut tuile:

40g creamChestnut: 40g of chestnut paste

Frangipane:

220g of pastry cream
260g of almond cream
10g of cream of tartar
50g of chestnut tuile powder
1g of fleur de sel

Tuile:

25g of AOP Charentes-Poitou butter
25g of egg white
25g of sugar
25g of T80 flour

Syrup:

80g of sugar
40g of water

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Une publication partagée par Nina Métayer (@ninametayer)

The recipe (in 5 steps)

1. Pastry cream

On one side, we bring the milk, cream, and chestnut cream to a boil. On the other side, we beat the eggs with the flour and custard powder.
We pour the hot mixture over the second one, put it back on the heat and whisk well for 1 minute until it thickens.
Then we let it cool.

2. Frangipane

We mix the chestnut paste and the chestnut cream, then we spread it all on a baking sheet, and into the oven for 15 minutes at 180°.
Once it's ready, we blend the obtained sheet to make a powder.
Then, we mix the softened butter, muscovado sugar, brown sugar, egg, almond powder, hazelnut powder, and finally the salt.
Once it's homogeneous, we add the chestnut powder, the starch and theCold pastry cream
We then mold a circle of about 18 cm, and we definitely don't forget the fève, and let it rest in the freezer.

3. Puff pastry: the mixed butter and the dough

To start, we mix the butter and spelt flour.
When it's well mixed, we roll it out as thin as possible.
Then, we make the dough by thoroughly mixing the flour, water, butter, and white vinegar.
Finally, we roll out this dough on top of the mixed butter.
We place everything in the fridge for 2 hours.

4. Puff pastry: the folding

We take out the mixed butter and the dough from the fridge, roll them out well, and then start the folding step.
We fold the dough twice in half, onto itself, put it back in the fridge, and repeat the process 3 times in total.
Once that's done, we flatten it to 3.5 mm thick and cut out circles of 20 cm.

5. Assembly and decoration

We place the frangipane right in the center between two pastry rounds.
We put it in the fridge, and when it's completely chilled, we prick it, and we bake it for 45 minutes at 180°.
During the baking, we make the tuile by mixing butter with flour, sugar, and egg white.
We put it in a lightly greased silicone mold with decoration, and we bake it for 4 minutes at 160°.
Then 10 minutes at 150° once the tuile is demolded.
Last mission, we heat the water and sugar to make a syrup, which we brush onto the galette before placing the tuile on top.
We put it back in the oven for 1 minute, and it's ready!

Well, otherwise, for the laziest ones, she also offers a (much) simpler version on her Instagram account:

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Une publication partagée par Nina Métayer (@ninametayer)