Galette des Rois with Gianduja (single portion)

FOR THE GIANDUJA CREAM (FOR THE CARAMELIZED HAZELNUTS)

FOR THE HAZELNUT PASTRY CREAM.

FOR THE HAZELNUT CREAM

FOR THE HAZELNUT FRANGIPANE CREAM.

Procedure

First prepare the puff pastry: Combine the water, flour, salt, and first dose of butter in the bowl of the stand mixer and turn the hook for 2 minutes.

Add the second dose of cold butter cut into cubes and turn the hook for just 1 minute to distribute it evenly but not absorb it into the dough.

Pour the dough onto a floured surface, compact the dough and dust the surface with flour as well, roll out with a rolling pin to form a rectangle 1 finger high and close it with three folds, STEP 4.

Turn the open part to the right and roll it out to form a new rectangle and this time close it in 4 folds (see photo), pressing it lightly in the center between the two folds before closing it like a book, place the pastry on a baking tray covered with cling film and leave to rest in the refrigerator for 1 hour.

Take the dough and stretch it slightly with the rolling pin, then roll it out twice, flouring the work surface and as in step 4, close it like a book, stretching it slightly to compact the folds and this time let it rest covered in the refrigerator for 2 hours, better overnight for a better result.

At this point, toast 180 g of peeled hazelnuts. I chose to do it with the Air Fryer or Air Fryer, for about 20 minutes at 170°, moving the basket every minute to rotate the hazelnuts and allow for even toasting. They will then be used for the various preparations to follow.

For the caramelized hazelnuts, which can be prepared a few days ahead: In a small saucepan, cook the sugar and water at 115°C (240°F). Pour the hazelnuts into the sugar syrup and caramelize over medium heat, stirring constantly. Finally, add the semi-salted butter and stir.

Pour the hazelnuts onto a baking tray lined with baking paper and let them cool.

For the hazelnut custard: In a bowl, place the whole egg and the sugar and mix with a whisk, add the corn starch and mix again, finally add the hazelnut vegetable drink (or milk) heated in the microwave and the seeds of half a vanilla pod.

Place the bowl in the microwave and cook the cream, stirring with the whisk, for 30 seconds at a time until it reaches 85 degrees.

Pour the cream onto a plate and cover with plastic wrap. Let it cool slightly, then refrigerate until ready to use, or at least for at least 30-40 minutes.

For the Gianduja Cream: Melt the chocolate in a bowl in the microwave. Take the required amount of toasted hazelnuts and blend them with the powdered sugar until they form a fine powder. I used a Thermomix for 8 seconds at speed 8.

Add the melted chocolate and powdered milk, and blend again until smooth. Any leftovers can be stored in an airtight container in the refrigerator for weeks.

For the Hazelnut Cream: Place the softened butter in a bowl and beat with a hand whisk until softened and creamy. Add the sugar, eggs, ground hazelnuts, cornstarch, and fleur de sel (or fine salt).

Mix until smooth, but don't beat for too long. Then store in the fridge, covered with cling film.

For the Frangipane Cream: In a bowl, whisk the cooled hazelnut pastry cream. Remove 65g and add it to the hazelnut cream. Mix quickly, but without over-whipping, then place the hazelnut frangipane cream in a piping bag with a 1cm plain nozzle.

Assembling the dessert: Roll out the puff pastry to a thickness of 3 mm, always remembering to do so with the open side on the right, cut out 6 9 cm discs and 6 11 cm discs.

Form a spiral inside with the hazelnut frangipane, up to half a centimeter from the edge, overlap a couple of circles of Gianduja Cream on the frangipane, and insert some caramelized hazelnut pieces in random order.

Brush the edge with beaten egg and close with the second larger disc, pushing the cream towards the center and making the edges of the two discs adhere, use an 11 cm pastry cutter to seal the two discs and remove the excess pastry.

To decorate: Roll out a disc of puff pastry using a diamond-shaped decorating tool and place in the freezer for 30 minutes, then remove the perforated disc and cut out 10 cm discs.

Brush the surface of the galette des rois with beaten egg and place the decorative disk on top, pressing it down gently, then brush it in turn with beaten egg.

Place the mini Galette des Rois on a baking tray covered with baking paper and place in the fridge for 15 minutes, in the meantime preheat the oven to 180°.

Bake the Gallette des Rois for about 35 minutes.

The chef recommends:

If you want to reduce the prepositions, you can buy a good puff pastry from your trusted pastry shop and an excellent hazelnut spread to significantly shorten the time.

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