This year's 2021 matcha galette des rois has arrived! With its crispy flaky pastry, its melt-in-the-mouth matcha frangipane and its generous chunks of homemade candied orange, I simply can't resist it…
It's a fragrant galette, well balanced in flavor and on the milder side. This recipe is perfect if you want to introduce matcha to as many people as possible and get them to love it. 😉
The recipe is for a 22 cm matcha and candied orange galette des rois. We'll be using organic culinary-grade matcha here.
Inverted puff pastry
The base dough:
- 300 g organic T55 flour
- 150 g water
- 5 g fine salt
The beurre manié:
- 300 g cold organic butter
- 100 g organic T55 flour
The candied oranges
- 125g organic orange peel
- 270g organic granulated sugar
- 30g glucose (replace with 30g sugar if you don't have any)
- 500g water
- 80g organic orange juice
The matcha frangipane
The pastry cream
- 130g organic whole milk
- 15g organic sugar
- 10g organic cornstarch
- 1 organic egg yolk
The frangipane cream
- 90g soft organic butter
- 60g organic granulated sugar
- 110g organic ground almonds
- 1 organic whole egg
- 15g of organic culinary-grade matcha
- 5g organic cornstarch
- All of the pastry cream
Inverted puff pastry
The step-by-step recipe, illustrated with photos, videos and diagrams, can be found on Olivia's blog.
The candied oranges
Peel the oranges to obtain 125g of peel, then cut it into strips that aren't too thin.
Place the strips in a saucepan, cover with water and bring everything to a boil. As soon as it starts boiling, pour into a colander to drain and rinse with water. Repeat this step two more times. This is called "blanching" the peel and it removes the bitterness.
Next, place the granulated sugar, glucose, water and orange juice in a saucepan. Bring to a boil and drop in the orange peels.
Cook for about 1 hour at a gentle simmer. The oranges should be soft and the liquid should have a syrupy texture. The cooking time may of course vary depending on the strength of your heat and the thickness of the slices. The most important thing is not to cook over too high a heat, so the syrup doesn't caramelize!
Once your oranges are cooked, drain them (without rinsing), let them cool and store them in an airtight container in the fridge.
The pastry cream
Bring the milk to a boil, whisk the yolk with the sugar, add the cornstarch, then gradually pour the boiling milk over the mixture while stirring. Pour everything back into the saucepan and cook the pastry cream for about 2 minutes at a boil. Transfer to a container, press plastic wrap onto the surface and refrigerate until completely cool.
The matcha frangipane
In a stand mixer, mix the softened butter (very soft) with the granulated sugar, add the egg, the ground almonds, the organic culinary-grade matcha, then the cornstarch, and finally fold in the pastry cream.
Assembling and baking the matcha and candied orange galette des rois
Roll out the puff pastry to a thickness of 3 mm. Using a 22 cm ring, cut out 2 rounds (cut just outside the ring) and place them on parchment paper. On the first disc, pipe the matcha frangipane, leaving 1.5 cm free around the edges. Generously cover the cream with candied oranges.
Brush a little water all around the edge of the pastry, without letting it drip, and place the second round of pastry on top. Press lightly to seal the two rounds together (without crushing the layers) and gently flip the matcha and candied orange galette des rois using baking sheets (to hide the seams).
Beat two egg yolks and brush the egg wash onto the galette, without using too much, and above all, without letting it run down the sides, otherwise the puff pastry won't rise. Let the galette des rois rest for 30 minutes, then apply a second coat 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 beautifully. Make a small hole in the center with a toothpick.
Bake in an oven preheated to 210°C on fan setting and immediately lower to 175°C. Bake for about 1h00 to 1h20. Keep a close eye on the color — the galette must not brown faster than it cooks, or vice versa. Check regularly and adjust your oven temperature accordingly.
While the galette is baking, prepare the syrup used to give it a shine: In a small saucepan, bring 30g of sugar to a boil with 30g of orange juice. Set aside in a small bowl. Straight out of 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 matcha and candied orange galette des rois cool on a wire rack and enjoy at room temperature.
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.
