For an Epiphany bursting with color and rich in flavor, I'm delighted to share my recipe for a matcha and amarena cherry galette des rois. The pairing works wonderfully — the puff pastry rises beautifully with a lovely buttery taste, and it looks absolutely stunning!
You can find my recipe for inverted puff pastry right here and I recommend making it a few days in advance, or at least the day before. I far prefer it to classic puff pastry — as mentioned earlier, its rise is impressive and it turns out wonderfully crisp. On the other hand, I strongly advise against using store-bought puff pastry.
As for the frangipane, I went with a fairly classic version, which I lightly de-sweetened to account for the amarena cherries, and of course, to which I added organic culinary-grade matcha tea. It's generous and delicious.
For this matcha and amarena cherry galette des rois recipe, we'll be using culinary-grade matcha for the frangipane and premium matcha for the decoration. Each of these products from the shop can be accessed directly by clicking on the thumbnails below.
What's more, to celebrate the end-of-year holidays and make the most of family time over the break to recreate Olivia's recipes, we're offering you 10% off culinary-grade matcha tea and organic premium matcha tea with the code JOYEUSESFETES2018 (Code valid from December 22 to January 5, 2019)!
I therefore declare galette season officially open, and I wish you happy baking from the very start!
The matcha and amarena cherry galette des rois recipe
Ingredients for a 22cm matcha and amarena cherry galette des rois
The inverted puff pastry
The base dough:
- 300 g of organic T55 flour
- 150 g of water
- 5 g of fine organic salt
The beurre manié:
- 300 g of cold organic butter
- 100 g of organic T55 flour
The organic matcha and Amarena cherry frangipane
The pastry cream:
- 125 ml of organic whole milk
- 10 g of organic cornstarch
- 30 g of organic granulated sugar
- 1 organic egg yolk
- 12 g of soft organic butter
- 15g of organic culinary-grade matcha
The frangipane cream
- 65 g of soft organic butter
- 65 g of organic icing sugar
- 100 g of organic ground almonds
- 1 organic egg
- 5 g of organic cornstarch
- 15g of organic culinary-grade matcha
- All of the pastry cream
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Amarena cherries
Method for the matcha and amarena cherry galette des rois
The inverted puff pastry
The detailed recipe and method can be found on this page. I explain all the folds you need to give it, and there are short videos and plenty of tips to help you succeed.
The pastry cream
Bring the milk to a simmer and infuse the split and scraped vanilla pod in it for 15 minutes. Remove the pod, return the milk to the heat and bring it to a boil. Whisk the yolks with the sugar, add the cornstarch and pour the boiling milk over. Pour everything back into the saucepan and cook for about 2 minutes at a boil. Off the heat, add the butter and spread the cream out on a tray, press plastic wrap directly onto the surface and place in the fridge until cooled.
The organic matcha and amarena cherry frangipane
In a stand mixer, work the softened butter with the icing sugar, add the ground almonds, the egg, the organic culinary-grade matcha and the cornstarch, then fold in the pastry cream and set the frangipane aside in a piping bag.
Assembling the matcha and amarena cherry galette des rois
Drain the amarena cherries, keeping the syrup.
Roll out the puff pastry to a thickness of 3 mm. Using a 22cm tart or entremet ring, cut out 2 circles and place them on a large sheet of parchment paper. On one of the two circles, pipe the matcha frangipane, leaving 1.5cm free around the edges. Then arrange the Amarena cherries evenly.
Mix two egg yolks with a little raspberry red food coloring (powder, in my case). Brush the egg wash onto the matcha and amarena cherry galette, without using too much, and above all, without letting it drip down the edges, otherwise the puff pastry won't rise properly. Chill the galette in the fridge for 30 minutes and apply a second coat of egg wash.
Score the matcha and amarena cherry galette des rois (I do this with a small paring knife using the non-sharp side — don't press too deeply, but just enough for the pattern to show nicely). Make a small hole in the center with a toothpick.
Bake in a fan-assisted oven at 210°C and immediately lower to 175°c. Bake for about 1h10-1h20. After 40 minutes, I place a baking sheet about 4cm from the bottom of the galette (by resting it on cookie cutters). This helps hold down the puff pastry to get a flat galette and preserve that lovely deep red color.
Dilute the reserved amarena cherry syrup with a tiny bit of water and, as soon as the galette comes out of the oven, brush it over the matcha and cherry galette. No need to use too much — a thin layer is enough, it will make it shine.
Let the matcha and amarena cherry galette des rois cool on a wire rack before dusting the edge with organic premium matcha.
Enjoy it warm (you can reheat it in the oven for a few minutes at 140°C). It keeps for 3-4 days at room temperature wrapped in aluminum foil.
This is a very original galette des rois, and to tell you the truth, as a matcha fan I knew in advance that I would love it, but I also managed to convince people who were a little hesitant about this flavor and who ended up thoroughly enjoying it.
Happy baking!
Olivia is passionate about what she does — she is 20 years old and loves music, drawing, and pastry.
