Today is the day of the Galette des rois has finally arrived!
For this new year 2022, Cyril Lignac has surpassed himself. After having proposed several five-star festive menus: pan-fried foie gras, crusted pigeon, salmon and beef carpaccio… For this first week of January, the chef has once again put the small dishes in the big ones.
This Wednesday, January 5, it is, one day in advance, that the star of Tous en cuisine unveiled her recipe for the galette des rois with chocolate. And if his frangipane recipe was the most searched on google, this new version with dark chocolate and milk may well surpass it. More than one thing to say, in the kitchen!
The ingredients in 3 steps for a pancake:
-
- LAMINATED DOUGH AND GOLDEN:
- 2 puff pastry rolls
- 1 egg
- 1 egg yolk
- 1 tsp. tablespoon of water
- 30 cl of whole milk
- 20g caster sugar
- 20 g of cornstarch
- 85 g milk chocolate, chopped
- 85 g dark chocolate, chopped
- 100g of water + 100g of sugar
The stages of the galette des rois with chocolate
1) Preheat the oven to 200 ° C. In a bowl, combine the cornstarch and sugar. Bring the milk to the boil and pour part of it over the cornstarch / sugar mixture, pour in the rest and bring back to the boil for 2 minutes. Remove from the heat. Add the two cooked cream chocolates and let cool in the fridge.
2) Prepare the gilding of the pancake, mix the egg with the egg yolk and water. Pour the sugar and water into a saucepan, bring to the boil and set aside.
3) On a perforated plate preferably, place the baking paper, place the puff pastry and on top of the stainless steel circle, cut out with a knife an 18 cm diameter circle, do it a second time for the 22 cm hat of diameter. Spread the chocolate snail cream starting from the center, leaving 2 cm on the edges, place the bean, using a brush coat the edges with water. Place the second disc of dough and weld the edges together so that they are well glued without leaving any air.
4) Chip the sides of the galette using a small paring knife. Lightly brown the top with a brush. Using the small knife, nicely line the pancake.
5) Bake for 15 minutes. Then 45 minutes at 180 ° C. At the end of cooking, using your clean brush, spread a thin film of syrup. Let cool.
And voila ! Who will have the bean?
Also to do: The gourmet French toast by Cyril Lignac: The ideal recipe to relapse into childhood!