Galette des rois light: recipe by Nina Metayer

Galette des Rois marks the beginning of January every year. Right after the Yule logs and Christmas chocolates, we dive into the puff pastry of soft brioches and frangipanes. To enjoy the Epiphany while limiting the overkill chef Nina Metayer just revealed the recipe light king cake, made with 80% less sugar. What a treat until the next arrival of Candlemas and stacks of pancakes.

Nina Metayer’s light galette recipe

Presented here by the magazine light frangipane recipe it retains its gluttonous and crunchy side, accompanied by a gorgeous frangipane filling of a mixture of pastry cream and almond cream. For him light king cake, Nina Métayer replaces white sugar with brown sugar and uses only 20 grams. He also recommends adding orgeat syrup or a few drops of alcohol, such as rum or amaretto, to flavor your device. “It’s the right ingredients so you really can’t miss a recipe…even if you don’t have perfect skills!”, the chef explains to the magazine.

For 8 people

• Ingredients for puff pastry:

300 g AOP Charentes Poitou oil (to be added twice, first 240 g, then 60 g)
100 g of flour
250 g T80 flour
100 g of water
8 g of salt
2.5 g of vinegar

• Ingredients for the pastry cream:

140 g of milk
60 g of liquid cream
1 egg
20 g of brown sugar
12 g of corn starch
6 g Charentes Poitou PDO butter

• Ingredients for Almond Cream:

90 g Charentes Poitou PDO butter
125 g ground almonds
1.5 eggs
A pinch of fine salt

• Ingredients for Almond Frangipane:

9 g cream powder
60 g of roasted almonds
10 g of orgeat syrup or alcohol (amaretto, rum, cognac…)

Preparation:

for make puff pastry express, mix the pieces of very cold butter with all the ingredients. Roll out the dough to an even thickness and roll out the dough to a thickness of 5 mm, double it, then fold it over itself to make 4 consecutive layers. Repeat the operation to get 3 pairs of loops. Roll out the pastry dough to a thickness of 3.5 mm and cut out two circles.

For the pastry cream, bring the cream and milk to a boil. Mix the eggs, cornstarch, flour and brown sugar. Pour the hot liquid over the mixture and give it a quick stir before pouring everything into the pot. Boil for 30 seconds. Add butter. Reserve in a bowl and refrigerate quickly.

For the almond cream, pour the butter and brown sugar into the bowl of a stand mixer. Add crushed almonds, then eggs and salt.

For the almond frangipane, roast the almonds at 140°C for 40 minutes, then roughly chop them. In the bowl of a mixer, mix the pastry cream, almond cream, cream powder, orgeat syrup (or alcohol) and almonds.

To assemble, place a circle of puffed pastry and frangipane in the middle. Don’t forget the beans! Moisten the edges with a brush and round the second folded dough. Glaze the galette with egg, be sure to decorate with the tip of a knife. Bake at 160°C for 1 hour and adjust if necessary.

Nina Metayer’s galettes des rois

Twice pastry chef of the year in 2016 and 2017, Nina Métayer is now the head of pastry shop Délicatisserie in Paris. It offers original and unusual creations, pastries, specialty desserts and artistic pieces as well as fine and gourmet cuisine.

For Epiphany 2023, the chef signs two galettes des rois creations: Authentic and Taj. He also collaborates with Picard for frangipane, Son Altesse Gourmande, and Fou de Pâtisserie for the magnificent Galette des Reines.

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