Gaillarde-style galette des rois recipe

Karine, the culinary specialist in our Brive Tourisme team, has the recipe for a galette des rois à la mode gaillarde!

In Corrèze, and more particularly in Brive, gastronomy and conviviality are Gaillard values. We're taking advantage of the start of the new year to offer you a new Gaillarde recipe to help you celebrate Epiphany in style. You won't find this recipe anywhere else, because it uses local produce such as walnuts from Périgord.

The ingredients

2 pâtes feuilletées
200 g de noix caramelisées concassées (eh oui, c’est le petit +gaillard !!!)
1 bâton de vanille de Tahiti
50 g de sucre
75 g de beurre mou
2 oeufs
du rhum à discrétion
Pour dorer : 1 jaune d’oeuf et 1 cuillère à soupe de lait

Temps de préparation : 40 min
Temps de cuisson : 45 min
Pour 6 personnes

Préparation

Preheat the oven to 210°.
Whisk together the sugar, butter and chopped caramelised walnuts.
Add the eggs one by one, then flavour with the vanilla and rum.
Leave the cream to stand for 1/2 hour
Cover one of the two pastries with the cream, leaving 2 cm around the edges.
Slip a bean into the cream and cover with the other disc of pastry.
If you have any leftover pasta, now's the time to make your galette gaillardise and cut out a moustache to put on top. If you're more experienced, you can use black dye to cover the moustache and make it more visible.
Using a brush, brush the cake 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.

Partager cet article

Ou partagez le lien