Recipe Ingredients
Ingredients
- 500g puff pastry
- 125g soft butter
- 70g icing sugar
- 75g ground almond
- 3 large eggs, lightly beaten
Dough wash ingredients
- 1 large egg, lightly beaten
- 1/2 tsp heavy cream
Galette des Rois. Authentic French recipe.
Method
Mixing
- Mix the dry ingredients in a mixing bowl.
- Add the water and sesame oil to the dry bread mix.
- Combine and cover for 20 minutes.
Kneading
- Knead the dough in the bowl for 20 seconds – yes it sounds silly but please stick to the instructions. So again, resist any temptations to knead the dough for more than 20 seconds.
- Return to the mixing bowl, cover and leave for 20 mins.
- Repeat previous the previous step twice - always maintaining the 20 seconds kneading and 20 minutes resting at each round.
Proofing and Making the paste
- Leave the dough until it has risen 50%.
- Wait until the dough is risen 40% before you mix together the Tiger Bread paste ingredients. The paste contains yeast, so you don’t want it to over ferment.
- Cover the paste for few minutes until the dough is ready to be brushed.
Shaping and Second proofing
- Turn the dough onto floured worktop.
- Knead for couple of minutes and shape into oblong batard(s).
- Place the loaf(s) on a baking paper and put it on a baking tray.
- Let the loaf or loaf(s) rest until they have risen 50%
Adding the paste and Third proofing
- Generously brush the loaf(s) with the paste. Make sure it is all covered.
- Cover the loaf(s) with a Cloche and leave it to rise for the second time. Also, by 50%
Baking
- Put the loaf(s) in the oven.
- Add a good 500ml of boiling water to the tray in the bottom of the oven. The loaf(s) needs good amount of steam in the first 15 minutes of baking. Make sure you remove the water tray after 15 minutes.
- Bake for 25-30 minutes, until the crust is cracked and the colour is golden brown.
- Cool on a cooling rack for one hour.