Epiphany: here are Christophe Michalak’s tips and recipe for an irresistible galette des rois!

After the Christmas log, now it’s time for the cake. Indeed, Epiphany is fast approaching, so this is a good opportunity to do it yourself this year. To succeed in this challenge and surprise your guests, chef Christophe Michalak has decided to share his secrets with you as well as his recipe for a galette des rois worthy of the greatest chefs. You can also find all our recipes for galettes and brioches des rois on our dedicated page!

Questioned in 2019 by our colleagues from LCI, Christophe Michalak revealed some tips for preparing the pancake. The first: buy ready-made puff pastry if you don’t feel capable of making it yourself. No need to force yourself. For this, the chef recommends taking it directly from the baker or pastry chef. If you plan to buy it in stores, 60 Millions de consommateurs has revealed the best reference to choose according to its comparison.

Then, the pastry maestro advises carefully respecting the quantities, particularly that for the almond cream, so as not to distort the recipe.

Finally, respecting rest time is essential. Patience is required since the ideal is to let it rest for around 5 hours, as Christophe Michalak explains: “The dough needs to rest. If you do everything live, your cake will have the shape of a rugby ball.

Now that you know all the tips, here is the recipe.

For 6 people, you will need:

• 2 puff pastries
• 125 g of milk
• 50 g of powdered sugar
• 35 g de Maïzen
• 120 g of semi-salted butter
• 120 g of almond powder
• 6 eggs
• 1 half vanilla pod
• 2 oranges
• 120 g of icing sugar
• 1 tablespoon of maple syrup

1. Start by preparing the pastry cream. To do this, pour the milk and vanilla into a saucepan before bringing everything to the boil. Then add 3 egg yolks, sugar and 20g cornstarch. Whip everything over low heat without stopping to obtain a homogeneous cream. Then set aside to cool.
2. Proceed to making the almond cream. To do this, cut your butter into pieces and work it into a cream with icing sugar and the remaining cornstarch. Add 3 more eggs and the almond powder. Then, to give the preparation a little pep, Christophe Michalak’s tip is to incorporate the zest of 2 oranges.
3. Then combine the almond cream and the pastry cream to obtain a frangipane.
4. You can then assemble your galette des rois and bake for 30 minutes at 180°C.

All you have to do is enjoy!