Recipe for galette des rois à la gaillarde style
Karine, the culinary specialist of our Brive Tourisme team, offers you the recipe for the gaillardia-style galette des rois!
In Corrèze, and more particularly in Brive, gastronomy and conviviality are cheerful values. We are taking advantage of this start of the year to offer you a fun new recipe that will allow you to celebrate Epiphany with dignity. You won't find this recipe elsewhere because it uses local products like Périgord nuts.
Ingredients
- 2 puff pastry
- 200 g of crushed caramelized nuts (yes, it’s the little guy!!!)
- 1 stick of Tahitian vanilla
- 50 g sugar
- 75 g de beurre mou
- 2 eggs
- rum at your discretion
- To brown: 1 egg yolk and 1 tablespoon of milk
- Preparation time : 40 mins
- Cooking time : 45 mins
- To 6 people
Prep time
- Preheat the oven to 210°
- Whisk the sugar, butter and chopped caramelized nuts
- Add the eggs one by one then flavor with vanilla and rum
- Let the cream rest for 1/2 hour
- Cover one of the two doughs with cream, leaving 2 cm around the edges.
- Slip a bean into the cream and cover with the other disk of dough.
- If you have any scraps of pasta, now is the time to make your pancake thinner and cut out a mustache which will be placed on top. Those who are more equipped can use black dye to cover it and make it more visible.
- Using a brush, brush the pancake with the egg yolk and milk mixture.
- Leave to cook for 45 minutes. If it browns too quickly, you can lower the oven temperature during cooking.
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