Thank you for this super recipe created by Angela from Patisserie Makes perfect
My first recipe is a chocolate galette des rois which is traditionally served on epiphany (6th January), I made the galette in plenty of time, but editing the photos and getting the recipe typed up meant I missed epiphany. So you can make this galette next year, or you can make it just because it tastes great and I don’t think that chocolate frangipane and puff pastry should be limited to one day of the year.
If you don’t know the history of the galette des rois or king cake, it is a French pastry that is said to draw the kings (three wise men) to the epiphany. The cake normally has a feve, which was a broad bean inside it, and the person who has the piece of galette with the feve gets to wear the crown and is a king for the day.
I’ll be honest I didn’t bother with the feve, or the crown. I wanted to make the chocolate galette des rois because it tastes so delicious. I have made galette des rois a few times, but I saw a recipe online for a chocolate version and I had to try it. King’s Fine Foods had kindly sent me some Amedei chocolate, some of their 90% cocoa chocolate and some of their No.9 range which is 75% cocoa. I used a blend of the two to create this, so it isn’t too sweet, but not too bitter either.
Chocolate Galette Des Rois
Author: Patisserie Makes Perfect
Prep time: 4 hours
Cook time: 45 mins
Total time: 4 hours 45 mins
This puff pastry recipe is adapted from William Curley's book patisserie.
225g Unsalted Butter, softened
125g Plain Flour
125g Strong White Bread Flour
5g Table Salt
25g Unsalted Butter, cubed and fridge cold
100ml Cold Water
1 egg yolk for glazing
65g Amedei Dark Chocolate 90% Cocoa
35g Amedei No.9 Dark Chocolate 75% Cocoa
50g Unsalted Butter, softened
100g Caster Sugar
1 Egg + 1 Yolk
100g Ground Almonds
1 Tbsp Dark Rum
Take a sheet of greaseproof paper and draw a 10cm x 10cm square on it, turn the square over and place the 225g butter in the middle of it. Using a stepped palette knife spread the butter into an even layer so that it fills the square.
Use the knife to neaten the edges and corners, wrap the square up in the greaseproof paper and then wrap in cling-film and place it in the fridge to firm up.
Place the 25g of butter, both types of flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on a low speed until it resembles breadcrumbs.
Add the water and mix again until it starts to form a dough.
Tip the dough onto a surface that is clean and knead it until it all comes together and begins to look smooth and a bit elastic.
Shape the dough into a ball and cut a cross in the top of it. Wrap the dough in cling-film and let it rest in the fridge for an hour.
Take the dough out of the fridge and place it on a lightly floured surface. Roll out the dough from each cut edge until it looks like a diamond that will be big enough to encase the butter block (beurrage).
Place the butter block on the pastry and pull up the triangles to encase the dough like an envelope.
Press the dough together with your fingers so that the butter is completely encased.
Roll the pastry out into a rectangle that is three times as long as the width. Fold the top third of the dough over, using a pastry brush, brush off any excess flour and then fold the bottom third up to cover the top third, again brushing off any excess flour.
Turn the dough 90 degrees so that the folded edge is on the left or right now.
Roll the dough out again to a size that is three times as long as the width and then fold the top third of the dough over, using a pastry brush remove any excess flour.
Fold the bottom third of the dough over the top and again brush off any excess flour.
Wrap the dough in cling-film and place in a Zip lock bag to stop any moisture getting to the pastry and let it rest in the fridge for an hour.
After an hour take the pastry out of the fridge and repeat the last four steps twice more, this will mean you have completed 6 turns in 3 batches.
Place the dough in the fridge to chill for another hour.
When the dough is chilled, cut it into two blocks one that is a third in size and one that is two thirds.
Take the larger block of pastry and place it back in the fridge. Roll out the smaller piece of pastry on a floured surface and cut out a circle that is 22cm in diameter. Place this round of pastry back in the fridge on a piece of greaseproof paper.
Take the larger block of pastry and roll it out on a floured surface, cut out a circle that is 24cm in diameter.
Place this round of pastry back in the fridge on a piece of greaseproof paper.
Next make the filling, melt the chocolate in a bain-marie and then place to one side.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together.
Add the egg and the egg yolk and beat until combined, then add the ground almonds and mix until combined.
Then using a spatula scrape in the melted chocolate and add the dark rum, gently stir it into the frangipane mixture. When it is all combined, place the chocolate frangipane in a disposable piping back and place to one side.
Preheat the oven to 160C Fan/180C and place the smaller circle of pastry on a baking tray with the greaseproof paper still underneath. Pipe a spiral of the chocolate frangipane onto the ring of dough, leaving 2cm from the edge of the pastry. If you don’t use all the frangipane, just pipe it on top starting from the middle, you want an almost dome-like shape.
Take the egg wash and using a brush, spread it around the exposed edge of the bottom piece of pastry.
Take the larger ring of pastry out of the fridge and place it gently over the bottom half of the galette des rois. Press the edges together and crimp them so that the galette will not come apart when cooking.
Brush the galette with the rest of the egg wash and place it back in the fridge for 15 minutes.
Take the galette out of the fridge and then using a small sharp knife score any pattern you want into the top of the galette, be careful not to cut all the way through the pastry, you don’t want any filling to spill out.
Place the galette in the oven and bake for 35-45 minutes until it is golden.
Remove the galette from the oven and leave to firm up on the tray for 30 mins before transferring to a wire rack and leaving to cool.
This keeps well, but does taste best on the day of baking.
To read the complete article please visit www.patisseriemakesperfect.co.uk
Recipe from Chef John Coletta.
For 8-10 people:
11/4Cups Acquerello Carnaroli rice
4 tablespoons unsalted butter, cubed
1 teaspoon finely ground sea salt
2 red bell peppers
6 cups fresh fava bean pods, shelled, beans blanched and peeled to make 2 cups fava beans, or 2 cups fresh peeled and steamed refrigerated fava
1 bunch asparagus spears, woody stems and papery scales cut into pieces to make 2 cups
2 carrots, sliced to make 2 cups
3 tablespoons extra-virgin olive oil, plus more for serving
1 (7-inch) zucchini, sliced to make 2 cups
5 sage leaves, finely snipped
1 large bunch dandelion greens or arugula, leaves only, hand torn to make 2 lightly packed cups
4 lemons, sliced into quarters
Sea salt and black pepper in grinders, for the table
In a medium heavy-gauge saucepan or pot over medium heat, combine 4 cups water, the rice, butter, and salt. Stir until the water comes to a boil.
Reduce the heat to maintain a simmer, stirring until the rice is tender but not mushy and has absorbed almost all of the liquid This should take 18 to 20 minutes from the simmering stage. Set aside.
Meanwhile, using tongs, blister the skin of the bell peppers on all sides over a gas flame on the stovetop or under the broiler. When the roasted peppers are cool enough to handle, peel off and discard the skin. Chop the peppers and place in a small serving bowl.
Preheat the oven to 350. In a medium heavy-gauge saucepan or pot, heat 4I2 cups water to boiling over medium beat. Reduce the heat to maintain a simmer. Blanch the fava beans until al dente; scoop them out into a small serving bowl. Blanch the asparagus pieces until al dente; scoop them out into another small serving bowl. Turn off the heat and discard the cooking water.
Toss the carrots with 1 tablespoon of the olive oil; spread them out on a sheet pan. Roast in the oven until tender, about 20 minutes. Transfer to a small serving bowl. Add 1 tablespoon of the olive oil to a medium saute pan over medium heat. Saut the zucchini with the sage until tender. Transfer to a small serving bowl. Wipe out the saute pan. Add the remaining 1 tablespoon olive oil. Saute the dandelion greens until wilted but not soggy.
Transfer to a small serving bowl.
To serve, spoon the cooked rice into a serving dish. Surround the rice with the small bowls of different vegetables. Add a small pitcher of olive oil; place the lemon wedges on a plate, and put out salt and black pepper grinders. Spoon the pesto into a small bowl.
Invite guests to build their own salads.
For orange butter
1/2 stick (1/4 cup) unsalted butter, softened
1/2 teaspoon finely grated fresh orange zest
1 1/2 teaspoons fresh orange juice
1/8 teaspoon salt
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups well-shaken buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla
1 ripe large banana
1/2 cup salted roasted Out Of Africa Macadamia nuts (2 1/2 oz), chopped Accompaniment: maple syrup
YIELD: Makes 15 (4-inch) pancakes
ACTIVE TIME: 30 min
TOTAL TIME: 30 min
Make orange butter:
Stir together all orange butter ingredients in a small bowl until combined well.
Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)
Brush a 12-inch nonstick skillet with some of the remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch.
Serve with orange butter.
Cauliflower Parfait with Caviar
The recipe is taken from Christopher Trotter’s Book Cauliflower.
(Serves 8 very small portions)
175g raw cauliflower florets
1 medium, waxy potato peeled and cut into chunks
Freshly ground black pepper
50 ml double cream
175g Imperial Caviar (the best you can afford!!). King’s Find Food does an excellent caviar and mail order.
A favourite to many, there is nothing more comforting when you are feeling under the weather than a fresh piece of toast laden with your favourite marmalade. Not only does it give you that comforting, feel-good factor but the King’s Fine food range of San Giuliano Marmalades, produced in Sicily, will add that little ray of sunshine with every bite.
Marmalade is made by taking the flesh and peels from citrus fruits to make a preserve. Whilst this food is high in sugar, it provides a range of nutritional benefits, supplementing your diet with vitamins and helping to keep your fat, calorie and sodium intake low.
Laura King has worked closely with the Sicilian based San Giuliano family for many years who produce and supply the finest marmalades in the world. Hand-harvested fruits are 100% organically grown and cooked in a home kitchen overlooking the picturesque Italian countryside.
The high percentage of fruit and the use of natural ingredients gives a unique taste, texture and colour to all the San Giuliano products.
Production takes place exclusively during winter and spring, where fruit is picked by hand daily from the estate as they mature. The fruit is used fresh, never refrigerated, it is cut by hand and cooked using no preservatives, jellying or colouring agents.
For a double burst of healthiness, naturally, the perfect accompaniment to your marmalade selection has to be the San Giuliano Orange Blossom Honey. Whether drizzled on top of your favourite dish or stirred into a warm mug of tea, the beautiful flavours are guaranteed to please.
For thousands of years, honey has been recognised for both its uses as a food and a medicine. Packed full of beneficial plant compounds and anti-oxidants, it is said honey offers countless health benefits.
For those of you who like to experiment further afield with your ingredients, we’ve found a fabulous recipe for you to try…
ORANGE MARMALADE MUFFIN
Makes 12 medium muffins
150g plain flour (a generous cup)
150g of whole wheat flour (a generous cup)
1 tablespoon baking powder
a large pinch of fine sea salt
280ml of milk (1 1/4 cups)
2 teaspoon freshly squeezed orange juice
1 large free range egg, beaten
4 tablespoons melted butter
150g of San Giuliano orange marmalade (1/2 cup) - plus a bit extra to top (optional)
Preheat the oven to 220*C/425*F. Butter a deep 12 cup muffin tin well, or line with paper liners. Set aside.
Whisk the flours, baking powder and sea salt together. Whisk the milk, orange juice, beaten egg, and melted butter together. Make a well in the centre of the flour and add the liquid ingredients. Mix together quickly, without over mixing. You want a coarse, slightly streaky batter. Stir the marmalade through with a fork to loosen and then fold it into the muffin batter. Spoon into the prepared muffin cups. Using a teaspoon dab some extra marmalade on top of the muffins. (optional, but recommended!)
Bake for 20 minutes, until well risen and golden brown. A toothpick inserted in the centre should come out clean.
Boyajian Oils – The Baker’s secret!
If watching GBBO has inspired you to get baking, take a look at King’s range of Boyajian Baking Essentials, naturally infused oils.
Made in the USA, these all-natural Boyajian citrus oils, flavourings and extracts are cherished by both home and professional bakers. They add a new dimension to cooking, baking, sweet making, ice cream making and much more.
The citrus oil range is 100% natural essence, cold pressed from the rind of the fruit, resulting in a remarkable intensity. Use sparingly in place of zest or peel.
As a general rule, use up to 1/2 teaspoon of Boyajian oil per cup of dry ingredients, plus 1/4 teaspoon per cup of liquid ingredients in any recipe.
Once tried, these oils will become a store cupboard essential. Beware, a little goes a long way!