{"id":2761,"date":"2024-02-13T08:43:31","date_gmt":"2024-02-13T13:43:31","guid":{"rendered":"https:\/\/bakery-distribution.com\/?p=2761"},"modified":"2025-01-30T13:03:32","modified_gmt":"2025-01-30T18:03:32","slug":"galette-des-rois-a-la-frangipane","status":"publish","type":"post","link":"https:\/\/bakery-distribution.com\/fr\/recettes\/galette-des-rois-a-la-frangipane\/","title":{"rendered":"Galette des Rois \u00e0 la Frangipane"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\"><strong>Par Lucas Bistoquet<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Laur\u00e9at de la meilleure galette de Miami 2021\/2023\/2024&nbsp;<\/em><br><em>Chef boulanger, Bonjour Bakery, Miami \/ <\/em><a href=\"https:\/\/bonjourbakeryusa.com\/\">www.bonjourbakeryusa.com<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Beurre mani\u00e9 pour p\u00e2te feuillet\u00e9e invers\u00e9e<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g de farine tradition T65<\/li>\n\n\n\n<li>650 g de beurre de tourage<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Dans le bol d\u2019un mixeur \u00e9quip\u00e9 de la palette, m\u00e9langer les deux ingr\u00e9dients jusqu\u2019\u00e0 ce qu\u2019ils soient compl\u00e8tement incorpor\u00e9s. Conserver le beurre obtenu \u00e0 16\u00b0 C (61\u00b0 F) pour \u00e9viter toute perte de liquide. Divisez en deux morceaux de 450 g. D\u00e9coupez en deux carr\u00e9s de 22&#215;22 cm \u00e0 l\u2019aide d\u2019une feuille de \u00ab silpat \u00bb. Conserver au r\u00e9frig\u00e9rateur \u00e0 4\u00b0 C (<span style=\"font-size: revert;\">39\u00b0 F)<\/span> pendant 24 h.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">D\u00e9trempe p\u00e2te feuillet\u00e9e invers\u00e9e<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>750 g de farine de tradition T65&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/li>\n\n\n\n<li>150 g de jaunes d\u2019\u0153ufs<\/li>\n\n\n\n<li>100 g de beurre AOP 84% mati\u00e8re grasse ramolli<\/li>\n\n\n\n<li>450 g d&#8217;eau glac\u00e9e (\u00e0 4\u00b0C)<\/li>\n\n\n\n<li>15 g de vinaigre blanc<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00e9trir tous les ingr\u00e9dients pendant 5 min en premi\u00e8re vitesse et encore 7 min jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te \u00e9lastique. Fa\u00e7onner la p\u00e2te en carr\u00e9s de 20&#215;20 cm et r\u00e9server \u00e0 4\u00b0C pendant 24 h.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Frangipane<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>800 g de Beurre<\/li>\n\n\n\n<li>800 g de sucre<\/li>\n\n\n\n<li>800 g de farine d\u2019amande &nbsp; <\/li>\n\n\n\n<li>5 g de sel<\/li>\n\n\n\n<li>20 g d&#8217;amidon &nbsp;<\/li>\n\n\n\n<li>80 g d&#8217;oeufs<\/li>\n\n\n\n<li>100 g de rhum<\/li>\n\n\n\n<li>800 g de cr\u00e8me p\u00e2tissi\u00e8re vanille<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Placer tous les ingr\u00e9dients dans le bol d\u2019un mixeur sauf les \u0153ufs, le rhum et la cr\u00e8me p\u00e2tissi\u00e8re. <br>\u00c0 l\u2019aide de la palette, cr\u00e9mer le sucre avec le beurre, le sel, la poudre d\u2019amande et la f\u00e9cule. Ajoutez progressivement les \u0153ufs et enfin le rhum pour obtenir une cr\u00e8me d\u2019amande. Incorporer la cr\u00e8me p\u00e2tissi\u00e8re et mixer \u00e0 grande vitesse pour \u00e9mulsionner tous les ingr\u00e9dients. Verser dans une poche \u00e0 douille munie d\u2019une douille n\u00b015.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">M\u00e9thode de travail<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Temp\u00e9rature de base : 46\u00b0 C \u00e0 50\u00b0 C (115\u00b0 F \u00e0 122\u00b0 F).<br>Incorporation : au batteur, mettre tous les ingr\u00e9dients dans la cuve.<br>Frasage : environ 6 min en premi\u00e8re vitesse.<br>Consistance : p\u00e2te b\u00e2tarde.<br>Pesage : 1 p\u00e2ton de 1 625 g<br>D\u00e9tente : minimum 1 h \u00e0 3\u00b0C (37\u00b0 F).<br>Tourage : ench\u00e2sser la d\u00e9trempe dans le beurre mani\u00e9, donner un tour.&nbsp; Double et un tour simple.<br>D\u00e9tente : minimum 4 h \u00e0 3\u00b0C (37\u00b0 F).<br>Tourage : donner un tour double et un tour simple.<br>D\u00e9tente : environ 12 h \u00e0 3\u00b0C (37\u00b0 F).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Au laminoir, abaisser le p\u00e2ton d\u2019une \u00e9paisseur de 1,5 mm. D\u00e9tailler 6 disques de 23,5 cm de diam\u00e8tre.<br>Laisser d\u00e9tendre les disques de feuilletage au minimum 1 h \u00e0 3\u00b0C (37\u00b0 F).<br>A la poche, dresser 300 g de cr\u00e8me frangipane au centre des 3 disques. Disposer une f\u00e8ve par galette.<br>Humidifier tr\u00e8s l\u00e9g\u00e8rement les bords, puis recouvrir d\u2019un second disque et souder.<br>Laisser d\u00e9tendre au minimum 1 h \u00e0 3\u00b0C (37\u00b0 F).<br>Retourner les galettes, puis dorer au jaune d\u2019\u0153uf.<br>Au couteau, inciser d\u00e9licatement la surface des galettes afin d\u2019obtenir le dessin, puis les piquer.Laisser d\u00e9tendre environ \u00e0 3\u00b0C (37\u00b0 F).<br>Cuire environ 45 min, \u00e0 175\u00b0C (347\u00b0 F) au four ventil\u00e9, ou \u00e0 190\u00b0C (374\u00b0 F) au four \u00e0 sole (four professionnel \u00e0 \u00e9tages).<br>Badigeonner les galettes de sirop neutre.<br>Laisser refroidir sur une grille.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"943\" height=\"1024\" data-id=\"2073\" src=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galettes-943x1024.jpg\" alt=\"\" class=\"wp-image-2073\" srcset=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galettes-943x1024.jpg 943w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galettes-276x300.jpg 276w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galettes-768x834.jpg 768w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galettes-1414x1536.jpg 1414w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galettes-1885x2048.jpg 1885w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galettes-510x554.jpg 510w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galettes.jpg 1890w\" sizes=\"auto, (max-width: 943px) 100vw, 943px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"942\" height=\"1024\" data-id=\"2071\" src=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galette-2-942x1024.jpg\" alt=\"\" class=\"wp-image-2071\" srcset=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galette-2-942x1024.jpg 942w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galette-2-276x300.jpg 276w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galette-2-768x835.jpg 768w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galette-2-1413x1536.jpg 1413w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galette-2-1884x2048.jpg 1884w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galette-2-510x554.jpg 510w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-Galette-2.jpg 1890w\" sizes=\"auto, (max-width: 942px) 100vw, 942px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"939\" height=\"1024\" data-id=\"2069\" src=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-galette-part-939x1024.jpg\" alt=\"\" class=\"wp-image-2069\" srcset=\"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-galette-part-939x1024.jpg 939w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-galette-part-275x300.jpg 275w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-galette-part-768x838.jpg 768w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-galette-part-1408x1536.jpg 1408w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-galette-part-1877x2048.jpg 1877w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-galette-part-510x556.jpg 510w, https:\/\/bakery-distribution.com\/wp-content\/uploads\/2023\/12\/Photo-L-Bistoquet-galette-part.jpg 1890w\" sizes=\"auto, (max-width: 939px) 100vw, 939px\" \/><\/figure>\n<\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Pour commander vos farines fran\u00e7aises, <a href=\"https:\/\/bakery-distribution.com\/fr\/boutique\/\">cliquez ici<\/a><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><em><sup>(Photo credit: L Bistoquet\/Bonjour Bakery)<\/sup><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Une recette traditionnelle de Galette des Rois \u00e0 la Frangipane partag\u00e9e par Lucas Bistoquet, laur\u00e9at de la meilleure galette de Miami 2021\/2023\/2024. Chef boulanger chez Bonjour Bakery \u00e0 Miami. La recette d&#8217;un professionnel&#8230;<\/p>\n","protected":false},"author":95,"featured_media":6710,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[117],"tags":[144,310,312,136,176,302,300,311,132],"class_list":["post-2761","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-bakery-distribution","tag-bonjour-bakery","tag-creme-patissiere-2","tag-farines-francaises","tag-farinet65","tag-frangipane-2","tag-galette-des-rois-2","tag-lucas-bistoquet-2","tag-pate-feuilletee"],"acf":[],"jetpack_featured_media_url":"https:\/\/bakery-distribution.com\/wp-content\/uploads\/2024\/02\/galette-des-rois-frangipane-small.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/posts\/2761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/users\/95"}],"replies":[{"embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/comments?post=2761"}],"version-history":[{"count":28,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/posts\/2761\/revisions"}],"predecessor-version":[{"id":6699,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/posts\/2761\/revisions\/6699"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/media\/6710"}],"wp:attachment":[{"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/media?parent=2761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/categories?post=2761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakery-distribution.com\/fr\/wp-json\/wp\/v2\/tags?post=2761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}