Galette Des Rois | Isigny Ste-Mère Collaboration
La Galette Fermentée was a collaboration between Chef Dimitri Fayard & Romain Dufour highlighting unique techniques and trends of dough lamination and cream filling. The chef's inspiration came from wanting to make a sourdough puff pastry with Cacao Barry Inaya 65% chocolate and Blue cheese creation that shared a similar molecule (Methyl-Ketones) so it would pair perfectly. The name came afterwards as the main component of this galette has a fermentation at some point.
Chef Lauren V. Haas, Chef Dimitri Fayard & Romain Dufour have created signature Galette Des Rois recipes: a leaf-shaped Galette filled with apricot & pecan cream, Brioches Feuilletées made with Armagnac and hazelnut, La Galette Torréfiée paired with Bourbon and toasted hazelnut & pear.
Chef Lauren V. Haas
Signature Round Galette des Rois
Chef Lauren wanted to reimagine the construction of Galette des Rois while still maintaining the round shape and classical design that is so iconic. In this creation, inverted puff pastry is filled with Callebaut 811 Dark Chocolate and Callebaut 823 Milk Chocolate pecan cream with a tangy apricot compote in the center. After baking, the edge of the galette is perfectly trimmed before dusting in caramel powder to create a crunchy finish and seal the exposed puff pastry layers.
Chef Lauren V. Haas
Signature Leaf Galette des Rois
Made with inverted puff pastry, and filled with a pecan cream studded with pieces of Guayaquil, Alunga, and brown butter pecans.
Chef Dimitri Fayard
Keeping the classical Galette des Rois shape in mind, Chef Dimitri worked on a twist of a traditional pastry from his hometown, the "Croustade Gascogne." The base is made out of laminated Brioche, filled with hazelnut cream and caramel apples with the addition of Armagnac, and is topped with the traditional Croustade Gascogne thin dough.
Chef Romain Dufour
La Galette Torréfiée
Chef Romain Dufour’s Galette flavor profile is a perfect pairing of toasted malted hazelnuts and pear flambée with Bourbon to bring out the maltiness, as he describes was perfect! Then filled his puff pastry with some toasted hazelnut filling, with a malt glaze and a bourbon syrup was the cherry on top of the cake!
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