- A black sesame-matcha galette des rois: inverted puff pastry and Japanese-style frangipane.
- Black sesame and matcha bring a Japanese twist to this Epiphany classic.
- Organic culinary-grade matcha is ideal for the frangipane.
For Epiphany 2020, Olivia is treating us to a new galette with Asian flavors. While last year it was flavored with matcha and Amarena cherries, this time matcha pairs with black sesame. It's delicious, highly original, and you'll find all the fundamentals and indulgence of a classic galette des rois.
The deep black look is achieved with an egg wash mixed with a little black food coloring (you can also use activated charcoal powder).
This recipe features a wonderfully crispy inverted puff pastry and a melt-in-your-mouth matcha and black sesame frangipane cream.
This recipe is for a 22 cm black sesame – matcha galette des rois.
The black sesame – matcha galette des rois recipe
The inverted puff pastry
The détrempe:
- 300g of organic flour
- 150g of water
- 5g of fine organic salt
The beurre manié:
- 300g of cold organic butter
- 100g of organic flour
The frangipane
The pastry cream
- 125ml of organic whole milk
- 10g of organic cornstarch
- 30g of sugar organic
- 1 egg yolk organic
The frangipane cream
- 90g of soft butter organic
- 85g of icing sugar organic
- 100g of ground almonds organic
- 1 egg organic (50g)
- 5 g of cornstarch
- All of the pastry cream
- +
- 15g of organic culinary-grade matcha
- 70g of black sesame cream
Black sesame – matcha galette des rois method
The inverted puff pastry
The step-by-step recipe, illustrated with photos, videos and diagrams can be found right here on Olivia's blog.
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The pastry cream
Bring the milk to a boil. In parallel, whisk the yolks with the sugar, add the cornstarch and gradually pour the boiling milk over the mixture while stirring. Pour everything back into the saucepan and cook for about 2 minutes at a boil. Transfer the cream to a container, press plastic wrap onto the surface and refrigerate until cooled.
Quiz · 60 sec
Prêt à pâtisser avec le matcha ?
4 questions, 60 secondes — testé et validé par 3000+ buveurs.
Commencer le quizz
Quiz · 60 sec
Prêt à pâtisser avec le matcha ?
4 questions, 60 secondes — testé et validé par 3000+ buveurs.
Commencer le quizzThe frangipane
In a stand mixer, combine the softened butter (very soft) with the icing sugar, add the ground almonds, the egg, the cornstarch, the culinary-grade matcha and then fold in the pastry cream.
Take 140g of the frangipane cream and mix in the 70g of black sesame cream.
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Assembling and baking the black sesame – matcha galette des rois
Roll out the puff pastry to a thickness of 3 mm. Using a 22 cm ring, cut out 2 rounds and place them on parchment paper.
On the first disc of puff pastry, start by piping the matcha frangipane, leaving 1.5 cm free around the edges. Then pipe a thin layer of black sesame frangipane on top.
Brush a very small amount 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 (the two rounds need to be well sealed together, while being careful not to crush the layers). Carefully flip the galette over using baking sheets, in order to hide the seam. You can crimp the edges of the galette; I didn't, but it looks lovely too.
Mix two egg yolks with a little black food coloring (you can also use vegetable charcoal). Brush the egg wash onto the galette, without using too much, and above all, without letting it drip down the edges (otherwise the pastry won't rise properly).
Refrigerate the black sesame – matcha galette for 30 minutes and 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 enough for the pattern to show nicely). Make a small hole in the center with a toothpick.
Bake in a fan oven preheated to 210°C 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 it comes 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 black sesame – matcha galette des rois cool on a wire rack and enjoy it warm or at room temperature, depending on preference (you can reheat it in the oven for a few minutes at 140°C).
It will keep for 3-4 days at room temperature wrapped in aluminum foil.
Happy baking!
Olivia is passionate: she is 21 years old and loves music, drawing, and baking.
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