Vanilla and orange galette des rois

Make the détrempe dough.
To do this, use the dough hook to knead together the water, cream, eggs, salt, sugar, melted butter (1) and strong bread flour (1).
When the mixture is well combined, stop kneading to avoid giving the détrempe dough any body.
Leave to rest at room temperature for 45 minutes. Roll out into a rectangle and chill.
To make the beurre manié, use a dough hook to knead together the butter (2) and strong bread flour (2).
As soon as the mixture is well combined, remove it from the bowl and give the beurre manié two single folds.
Roll out into a rectangle and chill. Put some butter on the dough and immediately give it a double fold.
Leave to rest in the refrigerator for 30 minutes. Give it a single fold. Repeat 2 more times.
Leave to cool completely. Finally roll it out to your chosen size.

Mix the creamed butter with the sugars (but don’t whip them).
Add the almond flour and eggs.
Stir in the vanilla bean paste, orange blossom water and flour. Set aside.

First heat the milk with the vanilla bean paste.
Beat the eggs and sugar until blanched. Add the cornstarch and flour.
Once it has boiled, cook the pastry cream for 3 minutes. Then cool it quickly.

Smooth the pastry cream using a whisk.
Stir the pastry cream into the almond cream with the orange blossom water (but don’t whip them).
Make and freeze the inserts.

First, peel the oranges using a vegetable peeler. Wash the peel thoroughly.
Then blanch the peel twice in cold water.
Blanch a third time in cold water, adding salt to counteract any bitterness.
Drain and rinse the peel, then blend it with the tangerine purée, vanilla paste and first portion of sugar.
Heat the mixture with the segmented oranges.
At 105°F (40°C), add the second portion of sugar mixed with the pectin NH. Boil for 3 minutes to reach 30° Brix.
Leave to cool completely, then add the orange blossom water.

Mix the two ingredients together, then store in the refrigerator.

Mix the ingredients together and store in the refrigerator.

Boil the water, sugar and pectin for 3 minutes before setting aside in a cool place.

First make the puff pastry and roll it out to a depth of 2.5mm.
Stretch the puff pastry by hand to break its natural elasticity, then finish rolling it out with a rolling pin.
Loosen the puff pastry and cut into two 23cm disks. Leave to cool in the refrigerator, then brush one of the two disks with water.
Weigh out 55g of orange and tangerine marmalade and spread it on with a spatula, taking care not to get too close to the edges.
Garnish with frangipane (piped out into a 17cm-diameter ring).
Cover with the second disk of puff pastry, giving the disk a quarter turn.
Press down to seal it without damaging the pastry. Prick it gently.
Leave to cool in the refrigerator, then trim the edges with a scalpel to get a neat finish.
Freeze, then turn over onto non-stick mat and leave to thaw in the refrigerator.
Glaze it twice, letting it dry between each layer.
Spray on the coffee glaze using a spray gun and stencil.
Bake at 340°F (170°C) for approx. 45 minutes.
Finish by adding the syrup as soon as it comes out of the oven.