For a colorful and flavorful epiphany, I am delighted to present my recipe for matcha and amarena cherry galette des rois. The combination works wonderfully, the puff pastry is well developed and has a delicious buttery taste, and it looks stunning!
You can find my inverted puff pastry recipe right here, and I recommend making it a few days in advance or at least the day before. I much prefer it to classic puff pastry because, as I said in the previous paragraph, it rises beautifully and is wonderfully crispy. On the other hand, I strongly advise against using store-bought puff pastry.
As for the frangipane, I stuck with a fairly classic recipe, which I made slightly less sweet given the addition of amarena cherries, and of course, to which I added organic culinary matcha. It is generous and delicious.
For this recipe for matcha and Amarena cherry galette des rois, we will use culinary 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 festive season and enjoy the holidays with your family recreating Olivia's recipes, we are offering you a 10% discount on culinary matcha tea and organic premium matcha tea with the code JOYEUSESFETES2018 (code valid from December 22 to January 5, 2019)!
I hereby declare the galette season open and wish you all the best in realising your goals.
The recipe for matcha and Amarena cherry galette des rois
Ingredients for a 22cm matcha and Amarena cherry galette des rois
Inverted puff pastry
La détrempe :
- 300 g organic T55 flour
- 150 g of water
- 5 g organic fine salt
Le beurre manié:
- 300 g cold organic butter
- 100 g organic T55 flour
Organic matcha frangipane and Amarena cherries
Pastry cream:
- 125 ml organic whole milk
- 10 g organic cornstarch
- 30 g organic powdered sugar
- 1 organic egg yolk
- 12 g of soft organic butter
- 15g of organic culinary matcha
Frangipane cream
- 65 g of soft organic butter
- 65 g organic powdered sugar
- 100 g of organic almond powder
- 1 organic egg
- 5 g organic cornstarch
- 15g of organic culinary matcha
- The total amount of the pastry cream
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Amarena cherries
Recipe for matcha and Amarena cherry galette des rois
Inverted puff pastry
The recipe and process are detailed on this page. I explain all the tricks of the trade, and there are short videos and lots of tips to help you succeed.
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 to a boil. Whisk the egg yolks with the sugar, add the cornstarch, and pour the boiling milk over it. Pour everything back into the saucepan and cook for about 2 minutes at a boil. Remove from the heat, add the butter, and pour the cream onto a baking sheet. Cover with plastic wrap and refrigerate until cool.
Organic matcha frangipane and amarena cherries
Using a mixer, cream the softened butter with the icing sugar, add the ground almonds, egg, organic culinary matcha and cornflour, then fold in the pastry cream and set the frangipane aside in a piping bag.
Assembly of the matcha amarena cherry galette des rois
Drain the amarena cherries, reserving the syrup.
Roll out the puff pastry to a thickness of 3 mm. Using a 22 cm tart or dessert 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 1.5 cm free around the edges. Then arrange the Amarena cherries evenly.
Mix two egg yolks with a little raspberry red food coloring (I use powder). Brush the glaze onto the matcha amarena cherry galette, without using too much, and above all, without letting it run over the edges, otherwise the puff pastry will not rise. Refrigerate the galette for 30 minutes and apply a second coat of egg wash.
Score the matcha amarena cherry galette des rois (I do this with a small paring knife on the blunt side; don't press too deeply, but enough so that the pattern is clearly visible). Make a small hole in the centre with a toothpick.
Bake in a 210°C convection oven and immediately lower the temperature to 175°C. Bake for about 1 hour 10 minutes to 1 hour 20 minutes. After 40 minutes, place a baking sheet about 4 cm below the galette (by placing it on cookie cutters). This will block the puff pastry to obtain a flat galette and preserve its beautiful deep red color.
Dilute the reserved amarena cherry syrup with a little water and, as soon as it comes out of the oven, brush it onto the matcha cherry galette. No need to use too much, a thin layer is enough to make it shine.
Let the matcha and amarena cherry galette des rois cool on a wire rack before sprinkling the edges with organic premium matcha.
Enjoy warm (can be reheated in the oven for a few minutes at 140°C). Can be stored for 3-4 days at room temperature in aluminum foil.
It's a very original galette des rois, and to tell you the truth, as a fan of matcha, I knew in advance that I was going to love it, but I also managed to convince people who were a little reluctant to try this flavour and who ended up really enjoying it.
Good luck!
Olivia is an enthusiast, she is 20 years old, she loves music, drawing, and pastries.
