Black galette des rois with vanilla and bamboo charcoal by Tristan Rousselot

Black galette des rois

 

Inverted charcoal puff pastry

• 300 g T65 flour
• 75 g T55 flour
• 1000 g butter for laminating
• 732 g T65 flour
• 183 g T55 flour
• 262 g unsalted butter
• 39 g fine salt
• 392 g water
• 13 g white vinegar
• 24 g bamboo charcoal
• 15 g Bourbon Madagascar vanilla powder (Prova Gourmet)

Kneading

In a stand mixer fitted with a dough hook, combine the first three ingredients with the diced butter. Once the mixture is homogeneous, remove it from the bowl, roll it out, and cover it with plastic wrap. Refrigerate overnight.

In a stand mixer fitted with the dough hook, mix the second group of flours with the diced butter and salt until the mixture resembles coarse breadcrumbs. Then add the water and the white vinegar mixed with the charcoal and vanilla powder. Once the mixture is homogeneous, spread it onto a baking sheet and refrigerate overnight.

 

Folding

The next day, place the dough in a plastic bag or similar container, leaving the buttery dough on the outside (inverted puff pastry), and perform three double folds, allowing the dough to rest for three hours between each fold. Then let the dough rest overnight.

Roll out the dough to a thickness of 2 mm and flatten the edges. Let it rest for one hour in the refrigerator.

 

 

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Caviani and Charcoal Pastry Cream

• 167 g UHT milk
• 1 g Caviani (vanilla pulp Madagascar Bourbon)
• 30 g icing sugar
• 33 g eggs
• 13 g egg yolk
• 13 g cornstarch
• 1 g bamboo charcoal
• 17 g unsalted butter

In a saucepan, heat the milk and then make a pastry cream with the pale mixture of whole eggs, egg yolks, sugar, cornstarch, and charcoal. After cooking, remove from the heat and stir in the butter and Caviani. Cool the pastry cream.

 

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Caviani Frangipane Cream and Charcoal

• 155 g Caviani pastry cream (previously made)
• 136 g unsalted butter
• 136 g icing sugar
• 136 g ground white almonds
• 13 g cornstarch
• 1 g fine salt
• 4 g bamboo charcoal
• 87 g eggs

Smooth the pastry cream. In a stand mixer fitted with the whisk attachment, combine the softened butter, icing sugar, ground almonds, cornstarch, fine salt, and charcoal. Add the tempered whole eggs, followed by the smoothed pastry cream. Pipe approximately 300 g of the cream onto an 18 cm diameter frangipane disc using a piping bag fitted with a #12 nozzle. Place a king bean on the frangipane disc and then freeze.

 

 

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Caramel Powder

• 300 g icing Sugar
• 2 g charcoal powder

Melt the icing sugar in a saucepan and make a toasted caramel. Cool, then mix with the charcoal and process into a powder.

 

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Others

• 30 g water

 

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Assembly

Cut two 24 cm diameter puff pastry discs and lightly moisten the edges with water using a pastry brush. Place the frozen frangipane disc with the bean/pod in the center of one puff pastry disc. Place the second puff pastry disc on top, making a quarter fold, and seal the galette. Let it cool for one hour, then cut the galette to 22 cm in diameter. Pierce the galette to allow moisture to escape during baking and prevent it from bursting.

 

 

Baking and finishing

Place the galette in the “Vanilla Pod” mold, then position the 4 cm high wedges and a wire rack on top.

Bake for 60 minutes at 170°C in a fan oven. Remove the galette and let it cool.

When the galette is cool, turn it over and sprinkle the powdered caramel with the charcoal on top. Bake for two minutes at 170°C to melt the powdered caramel.