{"id":1347,"date":"2022-09-18T18:43:08","date_gmt":"2022-09-18T16:43:08","guid":{"rendered":"https:\/\/www.amalgastro.com\/?p=1347"},"modified":"2022-09-27T13:22:37","modified_gmt":"2022-09-27T11:22:37","slug":"galette-des-rois","status":"publish","type":"post","link":"https:\/\/www.amalgastro.com\/?p=1347","title":{"rendered":"Galette des rois"},"content":{"rendered":"

Galette des rois<\/strong><\/h2>\n

La galette des rois, c\u00e9l\u00e9brant l’\u00c9piphanie, le jour o\u00f9 les Rois Mages ont rendu visite \u00e0 l’enfant J\u00e9sus, est cuite tout au long du mois de janvier en France. Compos\u00e9 de deux cercles de p\u00e2te feuillet\u00e9e prenant en sandwich une garniture de frangipanier, chacun est accompagn\u00e9 d’une couronne et contient toujours un bibelot, appel\u00e9 f\u00e8ve, ou haricot, cuit dedans. C’est une invitation \u00e0 la convivialit\u00e9, autant \u00e0 la f\u00eate qu’\u00e0 la p\u00e2tisserie – si votre part a la f\u00e8ve, vous obtenez la couronne et le droit d’\u00eatre roi ou reine de la journ\u00e9e. Heureusement, la galette peut \u00eatre adapt\u00e9e \u00e0 votre emploi du temps. Les cercles de p\u00e2te peuvent \u00eatre coup\u00e9s, recouverts et r\u00e9frig\u00e9r\u00e9s \u00e0 l’avance, tout comme la garniture aux amandes (elle se conserve jusqu’\u00e0 3 jours). Et toute la construction peut \u00eatre faite t\u00f4t dans la journ\u00e9e et cuite quand vous \u00eates pr\u00eat. Ins\u00e9rez un haricot ou une amande enti\u00e8re dans la garniture \u2014 pr\u00e9venez vos invit\u00e9s\u00a0! – et, s’il y a des enfants dans la maison, mettez-les au travail pour fabriquer une couronne.<\/p>\n

Ingr\u00e9dients<\/h2>\n

Rendement : Pour 8 personnes<\/p>\n

Pour le remplissage<\/strong><\/p>\n

    \n
  • 6 cuill\u00e8res \u00e0 soupe (85 grammes) de beurre non sal\u00e9, \u00e0 temp\u00e9rature ambiante<\/li>\n
  • \u00be tasse (85 grammes) de sucre \u00e0 glacer<\/li>\n
  • \u00be tasse (85 grammes) de farine d’amande<\/li>\n
  • \u00bc cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li>\n
  • 2 gros \u0153ufs, \u00e0 temp\u00e9rature ambiante<\/li>\n
  • 1 cuill\u00e8re \u00e0 soupe de rhum (facultatif)<\/li>\n
  • 1 cuill\u00e8re \u00e0 caf\u00e9 d’extrait de vanille pur<\/li>\n<\/ul>\n

    Assembler<\/strong><\/p>\n

      \n
    • 2 Cercles de p\u00e2te feuillet\u00e9e de 9\u00bd pouces de diam\u00e8tre (d’un paquet de 14 \u00e0 17 onces; 396-482 grammes), froid<\/li>\n
    • 1 amande enti\u00e8re ou haricot sec, pour le charme<\/li>\n<\/ul>\n

      \"La<\/h2>\n

      Pr\u00e9paration<\/h2>\n

      Pour faire la garniture<\/h3>\n

      \u00c9tape 1<\/strong><\/p>\n

      Travailler avec un m\u00e9langeur ou \u00e0 la main, battre le beurre et le sucre ensemble jusqu’\u00e0 consistance cr\u00e9meuse et l\u00e9g\u00e8re. Incorporer la farine d’amande et le sel. Incorporer 1 \u0153uf entier, puis le blanc du 2e \u0153uf (r\u00e9server le jaune). Incorporer le rhum, le cas \u00e9ch\u00e9ant, et l’extrait. Couvrir et r\u00e9frig\u00e9rer pendant au moins 1 heure.<\/p>\n

      \u00c9tape 2<\/strong><\/p>\n

      M\u00e9langez le jaune avec 1 cuill\u00e8re \u00e0 caf\u00e9 d’eau froide; couvrir et r\u00e9frig\u00e9rer jusqu’\u00e0 ce que vous en ayez besoin.<\/p>\n

      Assembler<\/h3>\n

      \u00c9tape 1<\/strong><\/p>\n

      D\u00e9poser un cercle de p\u00e2te sur une plaque recouverte de papier sulfuris\u00e9. \u00c9talez la garniture uniform\u00e9ment sur la p\u00e2te, en laissant une bordure de 1 pouce nue. Appuyez sur le charme dans le remplissage. Humidifiez la bordure avec de l’eau froide, placez le deuxi\u00e8me cercle de p\u00e2te sur la garniture et pressez autour de la bordure du bout des doigts pour bien sceller. \u00c0 l’aide du dos d’un couteau de table, festonnez les bords en poussant dans la p\u00e2te (environ \u00bc \u00e0 \u00bd pouce de profondeur) tous les \u00bd pouces environ. R\u00e9frig\u00e9rer pendant au moins 30 minutes.<\/p>\n

      \u00c9tape 2<\/strong><\/p>\n

      Chauffer le four \u00e0 425. Badigeonner une fine couche du gla\u00e7age au jaune r\u00e9serv\u00e9 sur le dessus de la galette, en \u00e9vitant la bordure (si le gla\u00e7age coule sur le bord, la galette ne montera pas). Avec la pointe d’un couteau d’office, gravez un motif dans le haut de la galette en prenant soin de ne pas percer la p\u00e2te. Coupez 6 petites fentes dans le haut comme \u00e9vents de vapeur.<\/p>\n

      \u00c9tape 3<\/strong><\/p>\n

      Baissez le feu \u00e0 400 et faites cuire pendant 30 \u00e0 40 minutes, jusqu’\u00e0 ce que la galette soit gonfl\u00e9e et profond\u00e9ment dor\u00e9e. V\u00e9rifiez apr\u00e8s 20 minutes et couvrez l\u00e2chement avec du papier d’aluminium s’il brunit trop ou trop vite. Transf\u00e9rer sur une grille et laisser refroidir pendant au moins 15 minutes (la galette peut se d\u00e9gonfler – c’est une p\u00e2te feuillet\u00e9e pour vous). Servez chaud ou \u00e0 temp\u00e9rature ambiante.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Galette des rois La galette des rois, c\u00e9l\u00e9brant l’\u00c9piphanie, le jour o\u00f9 les Rois Mages ont rendu visite \u00e0 l’enfant<\/p>\n","protected":false},"author":1,"featured_media":1605,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-1347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette"],"yoast_head":"\nGalette des rois - Amalgastro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amalgastro.com\/?p=1347\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Galette des rois - Amalgastro\" \/>\n<meta property=\"og:description\" content=\"Galette des rois La galette des rois, c\u00e9l\u00e9brant l’\u00c9piphanie, le jour o\u00f9 les Rois Mages ont rendu visite \u00e0 l’enfant\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.amalgastro.com\/?p=1347\" \/>\n<meta property=\"og:site_name\" content=\"Amalgastro\" \/>\n<meta property=\"article:published_time\" content=\"2022-09-18T16:43:08+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-27T11:22:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/09\/Galette-des-rois.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"amalgastro.com\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"amalgastro.com\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.amalgastro.com\/?p=1347#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.amalgastro.com\/?p=1347\"},\"author\":{\"name\":\"amalgastro.com\",\"@id\":\"https:\/\/www.amalgastro.com\/#\/schema\/person\/113dd3c3180ce2812c9c21423830f06c\"},\"headline\":\"Galette des rois\",\"datePublished\":\"2022-09-18T16:43:08+00:00\",\"dateModified\":\"2022-09-27T11:22:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.amalgastro.com\/?p=1347\"},\"wordCount\":638,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.amalgastro.com\/#organization\"},\"articleSection\":[\"Recettes\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.amalgastro.com\/?p=1347#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.amalgastro.com\/?p=1347\",\"url\":\"https:\/\/www.amalgastro.com\/?p=1347\",\"name\":\"Galette des rois - 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