- A yuzu-matcha galette des rois: inverted puff pastry, yuzu frangipane, and matcha almond cream.
- Yuzu curd replaces the pastry cream, for a fresh and tangy frangipane.
- A Japanese-inspired, fragrant twist on an Epiphany classic.
- Premium organic matcha in the almond cream; crispy, buttery puff pastry.
This year, we're not offering one, but two galette des rois recipes with Kumiko Matcha: after the black sesame and matcha one, here is our yuzu matcha galette des rois! You can also find our 2019 amarena cherry matcha galette recipe right here.
For this new recipe, I stuck with a frangipane base, but I made it with a yuzu curd instead of pastry cream. To that I added a thin layer of matcha almond cream, and of course the inverted puff pastry is still there.
It's certainly an original recipe, but it's delicious. It's very delicate: the acidity and that unique yuzu flavor combined with matcha give this galette a truly special taste. As for the textures, the filling is generous and melt-in-the-mouth, and the inverted puff pastry is as crispy and buttery as ever.
The recipe I'm giving you is for a 22 cm organic yuzu matcha galette.
The yuzu matcha galette des rois recipe
The inverted puff pastry
The base dough:
- 300 g of organic flour
- 150 g of water
- 5 g of organic fine salt
The beurre manié:
- 300 g of cold organic butter
- 100 g of organic flour
The yuzu frangipane
The yuzu curd
- 125 ml of organic yuzu juice
- 1 organic egg yolk
- 45 g of organic granulated sugar
- 10 g of organic cornstarch
The frangipane cream
- 90g of soft organic butter
- 85g of organic icing sugar
- 100g of organic ground almonds
- 1 organic egg
- 5g of organic cornstarch
- All of the yuzu curd
The matcha almond cream
- 40g of soft organic butter
- 40g of organic granulated sugar
- 40g of organic whole egg
- 40g of organic ground almonds
- 5g of premium organic matcha
Yuzu matcha galette des rois method
The inverted puff pastry
The step-by-step recipe, illustrated with photos, videos and diagrams can be found on Olivia's blog, right here.
The 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 ever letting it boil (generally, when the curd starts to form small bubbles, it is cooked). Transfer the yuzu curd to a container, press plastic wrap directly onto the surface and refrigerate until cooled.
The yuzu frangipane
In a stand mixer, mix the softened butter (very soft) with the icing sugar, add the ground almonds, the egg, the cornstarch, then incorporate the yuzu curd. Wrap and place the yuzu frangipane in the fridge for about thirty minutes so that it firms up a little.
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The matcha almond cream + assembling the yuzu matcha galette
Work the softened butter with the sugar, add the egg, the salt then the ground almonds. Finally, incorporate the premium organic matcha as well as the flour.
Roll out the puff pastry to 3 mm thick. Using a 22 cm ring, cut out 2 rounds (cut outside the ring) and place them on parchment paper.
On the first disc 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 tiny bit of water around the edge of the pastry, without letting it drip, and place the second round of puff pastry on top. Press gently to make it adhere (you need to seal the two rounds together well, all while being careful not to crush the layers). Carefully flip the galette over using baking trays, in order to hide the seam marks.
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Egg wash, scoring and baking the yuzu matcha galette
Beat two egg yolks and apply the egg wash with a brush onto the galette, without using too much, and above all, without letting it run down the sides (otherwise the puff pastry will not rise).
Refrigerate the yuzu matcha galette for 30 minutes and apply a second layer of egg wash. Score the galette however you like (I do it with a small knife; don't cut too deep into the pastry, but just enough for the pattern to show up nicely). Make a small hole in the center with a toothpick.
Bake in an oven preheated to 210°C on convection and immediately lower the temperature to 175°C. Bake the galette des rois for 1h10-1h20.
While it bakes, prepare the syrup that will give the galette its shine: In a small saucepan, bring 30g of sugar with 30g of water to a boil. Set aside in a small bowl. As soon as the galette comes out of the oven, brush a little syrup over the entire surface. You should hear it crackle, 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 don't recommend reheating it in the oven and eating it warm.
It keeps for 3-4 days at room temperature wrapped in aluminum foil.
Happy baking!
Olivia is passionate — she's 21 years old and loves music, drawing, and baking.
