Galette des Rois Pistache & Fleur d'Oranger : Une Recette Unique et Délicieuse

  Рет қаралды 11,134

crockeusedepatisseries

crockeusedepatisseries

Күн бұрын

Пікірлер: 12
@Ahmed_Sahmadi
@Ahmed_Sahmadi 16 күн бұрын
Excellent, Bravo 👏👏👏 À Essayer tantôt ✨️ Ps. Bonne Année 🕊 Bonne Santé
@celiapetit1987
@celiapetit1987 16 күн бұрын
@@Ahmed_Sahmadi merci 😁 bonne santé et bonne année à vous aussi 🎇
@gabriellebuytaert753
@gabriellebuytaert753 23 күн бұрын
Hâte d‘essayer cette recette aujourd‘hui 😋
@celiapetit1987
@celiapetit1987 23 күн бұрын
@@gabriellebuytaert753 j'espère qu'elle vous plaira 😉
@Zahraebrahimpour2419
@Zahraebrahimpour2419 5 күн бұрын
Hello, my dear, is it possible to write the recipe in English?
@celiapetit1987
@celiapetit1987 5 күн бұрын
Hello, this is the recipe in English : Prepare the Beurre Manié (Butter Dough): Mix softened butter with all-purpose flour until it forms a smooth and homogeneous dough. Shape it into a flat rectangle, wrap it in cling film, and chill it in the refrigerator until firm. 2. Prepare the Détrempe (Basic Dough): Combine water, flour, salt, and a small amount of butter to form a smooth and pliable dough. Knead lightly, shape into a rectangle, and chill until firm. 3. Encasing the Détrempe in the Beurre Manié: Roll out the chilled beurre manié into a large rectangle. Place the détrempe in the center, then fold the edges of the beurre manié over to completely encase it. 4. Lamination Process (Creating Layers): Roll out the dough into a long rectangle, then perform a series of folds 4 double folds. Chill the dough between each fold to maintain the proper consistency and prevent the butter from melting. 5. Final Steps: Once all the folds are complete, chill the dough for at least an hour before using. Roll it out to the desired thickness 2 to 3mm
@celiapetit1987
@celiapetit1987 5 күн бұрын
1. Ingredients Preparation: Measure out all ingredients: milk, sugar, cornstarch (or flour), eggs (or just yolks), vanilla pod or extract, and dark rum. If using a vanilla pod, split it lengthwise and scrape out the seeds. 2. Infuse the Milk: In a saucepan, heat the milk over medium heat. Add the vanilla seeds and the pod to the milk and bring it to just below boiling point. Remove from heat and let it infuse for 10-15 minutes for a stronger vanilla flavor. 3. Mix the Base: In a bowl, whisk together the sugar and eggs (or yolks) until the mixture is pale and slightly thickened. Add the cornstarch (or flour) and whisk until smooth, ensuring there are no lumps. 4. Temper the Egg Mixture: Slowly pour the warm infused milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Once combined, strain the mixture back into the saucepan to remove the vanilla pod and any lumps. 5. Cook the Cream: Heat the mixture over medium heat, whisking constantly to prevent sticking or burning. As it thickens, reduce the heat slightly and cook until it reaches a smooth, custard-like consistency. 6. Add the Rum: Remove the saucepan from the heat and stir in a splash of dark rum (adjust the quantity to taste). Mix thoroughly to incorporate the flavor evenly. 7. Cool the Pastry Cream: Transfer the cream to a clean bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until completely chilled.
@celiapetit1987
@celiapetit1987 5 күн бұрын
Process: 1. Cream the Butter and Sugar: In a bowl, beat the softened butter and sugar together until the mixture is pale, light, and fluffy. Use a hand whisk or an electric mixer for best results. 2. Add the Eggs: Gradually add the eggs, one at a time, mixing thoroughly after each addition. This helps create a smooth and creamy texture. 3. Incorporate the Almond Flour: Add the almond flour to the mixture and gently fold it in until fully combined. Be careful not to overmix. 4. Flavoring (Optional): For extra depth, add a splash of rum or a few drops of almond extract. Mix gently to incorporate. Incorparate the pastry cream in the almond cream. 5. Chill if Necessary: If the frangipane is too soft, cover it with cling film and chill it in the refrigerator for about 30 minutes before using.
@Zahraebrahimpour2419
@Zahraebrahimpour2419 5 күн бұрын
❤❤ Thank you very much, dear.
@celiapetit1987
@celiapetit1987 5 күн бұрын
@Zahraebrahimpour2419 you're welcome
@jeremie2020
@jeremie2020 Ай бұрын
Très jolies galettes, notamment celle avec les décorations en forme de feuilles. Une question svp: quand vous dites que vous les mettez au 'froid' avant la dorure, vous voulez dire le frigo j'imagine, pas le congélo lol? Merci par avance.
@celiapetit1987
@celiapetit1987 Ай бұрын
@@jeremie2020 merci beaucoup 🥰. Oui quand je dis au froid c'est au frigo 👍🏻
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