Original creation by
Alexis BOUILLET,
Consultant Pastry Chef,
Twin’s Creative Lab,
Taïwan

Original creation by
Alexis BOUILLET,
Consultant Pastry Chef,
Twin’s Creative Lab,
Taïwan
Recipe for 4 pieces
For king pie: 2 double + 1 single
293 g water
22 g salt
495 g flour T65 (1)
165 g flour T55 (1)
108 g butter sheet 82% (1)
655 g butter sheet 82% (2)
196 g flour T65 (2)
66 g flour T55 (2)
Day 1: Prepare the base of the dough. Place into your mixing
bowl: cold water and salt. Then add the flours (1) and on the top
the soft butter (1). With the hook, mix gently. Pre shape and rest
the dough 15 minutes outside, then make a nice square with a
plastic wrap and store at 3°C in the fridge until the next day.
The same day, mix with the hook, butter (2) (cut in cubes – keep
cold) and flours (2). Make a nice square, wrap it and store at 3°C
in the fridge until the next day.
Day 2: Incorporate the dough into the butter, give a double
turn, rest for 2 hours at 3°C.
Give one more double turn, and keep for two hours at 3°C. Give
one single turn and keep overnight at 3°C.
Day 3: Roll out at 3,75 mm, relax the dough and cut it.
(250 g ring 6 inch)
212 g soft butter
212 g icing sugar
31 g cornstarch
212 g almond powder
6,8 g vanilla powder
153 g pastry cream base
191 g egg
21 g Mount Gay® rum 55%
Combine together soft butter, icing sugar, cornstarch. Add the
almond powder and vanilla powder, then pastry cream. Finish
by the temperated eggs and Mount Gay® rum.
138 g milk
17 g sugar
35 g egg yolks
12 g cornstarch
In a saucepan, boil milk with half of the sugar. Combine
together egg yolks and the remaining of the sugar. Finish by the
cornstarch. Cook all together as a pastry cream. Blend it. Cool it
down quickly in the freezer. Store in the fridge at 3°C.
48 g egg yolks
12 g cream 35%
Blend all together and strain it before to use it.
300 g sugar
120 g water
90 g glucose
5 g cocoa butter
Cook sugar, water and glucose until golden brown color. Add
the cocoa butter and pour over a Silpat®. Let it cool down and
blend in the robot coupe.
500 g inverted puff pastry
250 g almond cream
15 g egg wash
100 g opaline caramel
Eggs to seal the 2 layers of puff pastry
Step 1: Prepare the disks of puff pastry.
Bottom: 21 cm – Top: 22,5 cm
Then cut with 8 inch ring
Step 2: Mix the almond cream and mold
250 gr into a 6 inch ring. Freeze it.
Step 3: Take the first disk of puff pastry
(smalest for the bottom), brush some eggs on the
side and place in the middle the disk of almond cream.
Step 4: Take the second disk of puff pastry
(biggest for the top), turn ¼ of a turn and place on
the top of the almond cream. Seal on the side without
air bubbles.
Step 5: Place in the freezer few minutes to make
it firmer and cut with sharp cutter at 20 cm diameter.
Step 6: Rest minimum 2 hours at 3°C, then freeze
or start the baking process.
Step 7: Turn the king pie upside down to get the flat
surface facing the top, then brush a first layer of
egg wash on the king pie, let it dry in the fridge, then
brush a second layer and scrape the top with sharp
cutter for the decoration.
Step 8: Bake on a Silpain sheet with some rings on
each corners of the tray (4/5 cm) + 1 non stick tray
(spray some oil to make sure it will not stick to
the top of the King pie).
– Convection oven: Bake at 165°C for 60/65 minutes,
damper open, speed 2 (bake without tray on the top for
the first 15/20 minutes).
– Deck oven: Bake at 190°C top / 180°C bottom (with
wire rack underneath) for 60/65 minutes, damper open
(bake without the tray on top for the first 15/20 minutes).
Sprinkle opaline caramel over the top of the galette
and heat in the oven again for 3 minutes (same temperature
as the galette).
Step 9: Cool it down on a wire rack.
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