Pineapple Coconut Galette des Rois (Assembly and Baking)
Assemble inverted puff pastry with coconut almond cream and caramelized pineapple into a king cake, score the surface decoratively, bake, and brush with syrup.
Ingredients
Inverted puff pastry rounds (prepare in advance)
to taste
Coconut lime frangipane (per galette)
210 g
Caramelized roasted pineapple slices (per galette)
140 g
Egg wash (prepare in advance)
to taste
30°B syrup (prepare in advance)
to taste
Sugar (for the syrup)
250 g
Water (for the syrup)
225 g
Instructions
1
Laying the base
On a baking sheet lined with parchment paper and moistened with a brush dipped in water, flip the puff pastry round over (bottom side up). Using a brush dipped in cold water, brush a 2 cm-wide band of water along the inner edge of the pastry so it seals well. Be careful not to let the water run down the sides.
2
Filling
Using a ring mold that is 4 cm smaller in diameter than the puff pastry, spread 210 g of coconut frangipane into a shallow well in the center. Scatter 140 g of caramelized roasted pineapple slices evenly over the entire surface.
3
Closing and crimping the edge
Flip the second puff pastry round and place it on top of the first (bottom side down), aligning the edges. Press the edges together to seal. Refrigerate for 20–30 minutes to firm up the dough. Then chiqueter the edges: hold a small knife at an angle and use the back of the blade to lift the edge every 1 cm, pressing each notch down with your finger.
4
Decorating and scoring
Brush the egg wash on evenly. Using the back of a knife, start from the center and divide the galette into four, six, eight, or ten equal portions (depending on size), then score a wheat-ear pattern across the top. Freeze.
5
Preparing the syrup
Bring the sugar and water to a boil. Measure with a refractometer: it should read 28°B while hot, which rises to 30°B once cooled.
6
Baking
The day before baking, transfer the frozen galette to the refrigerator to thaw. Preheat a convection oven to 230°C, then immediately lower the heat to 180°C as soon as the galette goes in. Bake for 45 minutes. As soon as it comes out of the oven, brush with the 30°B syrup, then return to the oven for 2–3 minutes to set the glaze.
7
Cooling
Place the galette on a cooling rack to cool.
