The new galette des rois au matcha for this year 2021 has arrived! With its crispy puff pastry, its melting matcha frangipane and its generous pieces of homemade candied orange, it's impossible for me to resist ...
It is a fragrant pancake, balanced in its flavors and rather sweet. This recipe is perfect if you want to introduce and enjoy matcha tea to as many people as possible. 😉
The recipe is for a 22 cm candied orange matcha galette des rois. We will use here the organic cooking matcha.
Inverted puff pastry
Tempera:
- 300 g of organic T55 flour
- 150 g of water
- 5 g of fine salt
Handled butter:
- 300g cold organic butter
- 100 g of organic T55 flour
Candied oranges
- 125g of organic orange peels
- 270g of organic powdered sugar
- 30g of glucose (replace with 30g of sugar if you don't have it)
- 500g of water
- 80g organic orange juice
The frangipane with matcha tea
Custard
- 130g organic whole milk
- 15g of organic sugar
- 10g of organic cornstarch (cornstarch)
- 1 organic egg yolk
Frangipane cream
- 90g of organic soft butter
- 60g of organic powdered sugar
- 110g of organic almond powder
- 1 whole organic egg
- 15g of organic cooking matcha
- 5g of organic cornstarch
- All of the pastry cream
Inverted puff pastry
Step by step recipe, illustrated with photos, videos and diagrams can be found on Olivia's blog.
Candied oranges
Peel the oranges to collect 125g of peel, cut them into not too thin slices.
Put them in a saucepan, cover them with water and bring everything to a boil. At the first broth, pour them into a colander to drain them and rinse them with water. Repeat this operation two more times. This is called "bleaching" the bark and helps remove the bitterness.
Then, put the powdered sugar, glucose, water and orange juice in a saucepan. Bring to a boil and immerse the orange peels in it.
Cook for about 1 hour at a low simmer. The oranges should be soft and the liquid syrupy in texture. The cooking time can of course vary depending on the power of your fire and the thickness of the slices. The most important thing is not to cook too hard so as not to caramelize the syrup!
Once your oranges are cooked, drain them (without rinsing them), let them cool and keep them in an airtight box in the fridge.
Custard
Bring the milk to a boil, whisk the yolk with the sugar, add the cornstarch then gradually pour the boiling milk over it, stirring. Return everything to the saucepan and cook the pastry cream for about 2 minutes at the boil. Place in a container, film on contact and refrigerate until cooled.
Frangipane with matcha
With a mixer, mix the softened butter with the powdered sugar, add the egg, the almond powder, the organic cooking matcha then the cornstarch and then incorporate the pastry cream.
Assembling and cooking the galette des rois matcha candied oranges
Roll out the puff pastry to 3mm thick. With a 22 cm circle, cut 2 circles (cut outside the circle) and place them on baking paper. On a first disc, poach the matcha frangipane, leaving 1.5 cm free on the edges. Generously cover the cream with candied orange.
Brush a little water around the edge of the dough, without running any, and place the second circle of dough. Press lightly to weld the two circles (without crushing the puff pastry) and gently turn the candied orange matcha galette des rois with the help of plates (to hide the traces of welding).
Beat two egg yolks and apply the gilding with a brush on the pancake, without putting too much, and above all, without running it on the edges, otherwise the puff pastry will not develop. Reserve the galette des rois for 30 minutes and apply a second coat of gilding.
Line the pancake according to your tastes, I do it with a small knife, you must not slice the dough too deeply but enough so that the pattern is nicely visible. Make a small hole in the center with a toothpick.
Bake in a preheated oven at 210 ° C fan heat and immediately lower to 175 ° C. Cook for about 1 hour to 1 hour 20 minutes. Check the coloring carefully, the pancake must not brown faster than it cooks or vice versa. Regularly monitor and adjust the temperature of your oven.
While the galette is cooking, prepare the syrup that will be used to make it shine: In a small saucepan, bring 30g of sugar to a boil with 30g of orange juice. Reserve in a small bowl. Out of the oven, apply a little syrup over the entire surface with a brush, you should hear crackling and do not add too much.
Leave the candied orange matcha galette des rois to cool on a wire rack and enjoy at room temperature.
It can be stored for 3-4 days at room temperature in aluminum foil.
Good achievement!
Olivia is passionate, she is 21 years old, she loves music, drawing, and baking.
