Galette des rois with fruit compote

Making the puff pastry:

Sift 250g of flour then make a fountain (make a well in the middle) on the work surface or in a salad bowl.

Place the salt and 90cl of water in the center, then mix with your fingertips to dissolve the mixture.

Use the remaining water to moisten the remaining flour and mix gently without overworking the dough.

When everything is well incorporated, make a ball and cut the dough in a cross shape so that it relaxes quickly.

Then let it rest for 15 minutes.

Meanwhile, flatten 190g of butter to give it a square shape 2cm thick.

Roll out the dough to obtain a square twice the size of the butter.

Then place the butter in the center (the points of the square should be located on the sides of the square of dough), then fold the dough over the butter crosswise so as to form a small square.

Even out the thickness of the dough by tapping it with the rolling pin in both directions.

Then begin the “first round”:

Roll out the dough with the rolling pin, forming a large rectangle (the length should be 3 times the width, for a thickness of 1 cm).

Flour the work surface regularly but not excessively.

Fold the dough into a “wallet”:

Fold one side to the center, then the other side to the center as well.

Then fold the two together (a “double turn”).

Seal by pressing a little on the dough with the rolling pin, then give the “second turn”.

Remove the excess flour then using your fingers, mark the dough with 2 indentations: this means that the dough has already been turned 2 times (remember).

Wrap the dough in parchment paper to prevent it from drying out, then put it in the refrigerator for 25 minutes.

Repeat the “two turns” operation, letting the dough rest for 25 min.

Finish with the last 2 turns, the last also being used to spread the dough.

For the pastry cream:

Boil the milk.

Blanch a whole egg and 60g of sugar, then add 30g of flour and boiling milk.

Return everything to the pan and cook for 3 minutes once it comes to a boil.

Then pour the cream into a dish lined with cling film and let it cool for 1 hour.

Making the almond cream:

Work 50g of butter until it is "soft", then add 50g of sugar and the almond powder and mix vigorously.

Then add the egg and mix the mixture well.

Incorporate the almond cream into the pastry cream.

Making the dried fruit compote:

Cut all the dried fruits into small cubes.

Caramelize 100g of sugar in a non-stick pan.

Add the dried fruits, apricots , dates, figs and prunes, then coat them with caramel.

Leave to cook for 5 minutes.

Then deglaze with the red wine and brandy, then cook for around 15 minutes.

To book.

Assembly :

Preheat the oven to 180°C (th.6).

From the puff pastry shell, cut 2 discs of 20 and 22 cm in diameter to a thickness of 3 to 4mm.

On the baking tray covered with baking paper, place the smallest disk of dough.

Pass a brush dipped in cold water over 2 cm of the interior edges to facilitate sealing.

Spread the cream to a height of approximately 1.5 cm.

Add the bean then garnish with dried fruit compote.

Fit the second circle of dough onto the pancake and press on the edges to seal everything.

Press with the back of a knife on the outer edges every cm to properly seal the pancake.

Brush the surface evenly with gilding, then refrigerate for 30 minutes.

Then repeat the operation.

Using a knife, gently score the dough, then let it rest in the fridge again for 30 minutes.

Then bake at 180°C (th.6) for 40 to 45 min.

Remove to a rack and let cool.