This year, Kumiko Matcha is offering not one, but two recipes for galettes des rois: after the black sesame and matcha version, here is our yuzu matcha galette des rois! You can also find our 2019 recipe for amarena cherry and matcha galette right here.
For this new recipe, I stuck with a frangipane base but realised it with yuzu curd instead of pastry cream. I added a thin layer of matcha almond cream, and the inverted puff pastry is still there.
It's a very original recipe, certainly, but it's delicious. It's very delicate, and the acidity and unique taste of yuzu combined with matcha give this galette a very special flavour. As for the textures, the filling is very generous and melt-in-the-mouth, and the inverted puff pastry is as crisp and buttery as ever.
The recipe I am giving you is for a 22 cm organic yuzu matcha galette.
The recipe for yuzu matcha galette des rois
Inverted puff pastry
La détrempe:
- 300 g organic flour
- 150 g of water
- 5 g organic fine salt
Le beurre manié:
- 300 g cold organic butter
- 100 g organic flour
Yuzu frangipane
Yuzu curd
- 125 ml of organic yuzu juice
- 1 organic egg yolk
- 45 g organic powdered sugar
- 10 g organic cornstarch
Frangipane cream
- 90g softened butter
- 85g organic powdered sugar
- 100g of organic almond powder
- 1 organic egg
- 5g organic cornstarch
- Total yuzu curd
Matcha almond cream
- 40g of soft organic butter
- 40g organic powdered sugar
- 40g organic whole egg
- 40g of organic almond powder
- 5g of organic premium matcha
Yuzu matcha galette des rois recipe
Inverted puff pastry
The step-by-step recipe, illustrated with photos, videos, and diagrams, can be found on Olivia's blog, right here.
Yuzu curd
In a small saucepan, whisk the egg yolk with the sugar, add the cornstarch, and gradually pour in the yuzu juice while stirring. Cook over medium heat until thickened, without boiling (usually when the curd starts to bubble, it is cooked). Transfer the yuzu curd to a container, cover with plastic wrap and refrigerate until cool.
Yuzu frangipane
Using a mixer, combine the softened butter (very soft) with the powdered sugar, add the almond powder, egg, cornstarch, and then incorporate the yuzu curd. Cover with plastic wrap and place the yuzu frangipane in the refrigerator for about 30 minutes to allow it to harden slightly.
Matcha almond cream + yuzu matcha galette assembly
Cream the butter with the sugar, add the egg, salt, and then the almond powder. Finally, stir in the organic premium matcha and flour.
Roll out the puff pastry to a thickness of 3 mm. Using a 22 cm circle, cut out 2 rounds (cut outside the circle) and place them on parchment paper.
On the first sheet of puff pastry, start by piping the yuzu frangipane, leaving 1.5 cm free around the edges. Then pipe a thin layer of matcha almond cream on top.
Brush a little water around the edge of the pastry, without letting it drip, and place the second circle of puff pastry on top. Press lightly to make it stick (the two circles must be well stuck together, taking care not to crush the pastry). Delicately turn the galette over with baking sheets to help hide the seams.
Gilding, scoring, and baking the yuzu matcha galette
Beat two egg yolks and brush the glaze onto the galette, without using too much and, above all, without letting it run over the edges (otherwise the puff pastry will not rise).
Place the yuzu matcha galette in the refrigerator for 30 minutes and apply a second coat of egg wash. Score the galette according to your taste and preference (I do this with a small knife; don't cut too deeply into the dough, but enough so that the pattern is clearly visible). Make a small hole in the centre with a toothpick.
Place in an oven preheated to 210°C (410°F) on the convection setting and immediately lower the temperature to 175°C (350°F). Bake the galette des rois for 1 hour 10 minutes to 1 hour 20 minutes.
While baking, prepare the syrup that will be used to glaze the galette: In a small saucepan, bring 30g of sugar and 30g of water to a boil. Set aside in a small bowl. When removed from the oven, brush a little syrup over the entire surface. You should hear it sizzle, and be careful not to use too much.
Let the yuzu matcha galette des rois cool on a wire rack. This galette des rois is best enjoyed at room temperature. I do not recommend reheating it in the oven.
It can be stored for 3-4 days at room temperature in aluminum foil.
Good luck!
Olivia is an enthusiast, she is 21 years old, she loves music, drawing, and pastries.
