With his creations, each more delicious than the last, Christophe Michalak is one of the greats of pastry who democratize the practice as much as possible. So when our colleagues from LCI asked him for his tips for making a successful galette des rois, the pastry chef shared three simple tips that we follow religiously.
How to make your king cake according to Christophe Michalak
Tip #1: Don’t make your own dough
From a pastry chef, the advice can be surprising and yet! For Christophe Michalak, it is not necessary to prepare your puff pastry yourself, because the exercise can be long and delicate. Better to rely on a nice puff pastry that is already ready to save time and energy. “We never have enough time at home, and puff pastry is still a mission to make, so go to your pastry chef, your baker and buy good puff pastry,” recommends the chef.
Tip #2: Make your own almond cream
Then comes the filling time. If homemade frangipane made from almond cream with pastry cream remains a must, you can simplify the story by simply preparing almond cream. The pitch? Mix softened butter with sugar, almond powder, eggs, a little cornstarch and rum if you feel like it.
Tip #3: Rest, rest and more rest
Once the first disk of puff pastry is richly filled, then covered with a second disk, the desire to immediately put the pancake in the oven is great, however, it needs to rest. “Above all, let it rest, the dough needs to rest. Because if you do everything live, your cake will have the shape of a rugby ball. » We therefore leave the pancake to rest in the fridge for 4 to 5 hours, as recommended by the maestro of sweets. ” Time takes time. ” Yes sir !
