Gluten Free Small Galette Des Rois
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 5 h. 55 min.
Ready in
Ingredients
for
15
- For the pastry
- 1 ½ cups unsalted butter (diced and frozen)
- ¾ cup Potato starch
- 1 cup Corn starch
- 0.333 cup Brown rice flour
- 0.333 cup sweet rice flour
- 2 tsps xanthan gum
- ½ tsp Guar Gum
- 1 tsp salt
- ¾ cup chilled water
- For the filling
- 4 ozs gluten-free Marzipan (chopped)
- ¼ cup soft butter
- ¼ cup superfine caster sugar
- 1 egg
- 0.333 cup Almond flour
- 2 Tbsps Corn starch
- 1 large egg yolk (beaten)
Preparation steps
1.
For the pastry: mix together the potato starch, cornflour, brown rice flour and sweet rice flour in a mixing bowl and whisk to combine.
2.
Add the xanthan gum, guar gum and salt and stir well.
3.
Add the frozen butter and using an electric whisk mix on the lowest speed, until the edges of the butter pieces have started to soften.
4.
Pour in the water and mix until absorbed.
5.
Turn out the mixture onto a large sheet of non-stick baking paper and knead it together with your hands, just enough to bring it together.
6.
Place another sheet of baking paper on top and gently roll the dough out to a rough rectangle, taking care not to roll over the edges.
7.
Fold the bottom third of the dough towards the middle, then fold the top third on top of it.
8.
Rotate the dough one-quarter turn to your right (clockwise).
9.
Roll out the dough gently as before, until smoother and more cohesive. Fold the bottom third up and overlap the top third over it.
10.
Rotate the dough one-quarter turn to your right (clockwise).
11.
Repeat the turning, rolling and folding process twice more.
12.
Wrap the folded dough in cling film and chill for 2 hours.
13.
Remove from the refrigerator and stand at room temperature for about 20 minutes.
14.
Repeat the turning, rolling and folding process twice more. Wrap the dough in cling film and chill for a further 2 hours, then stand at room temperature for about 20 minutes before using.
15.
Line a large baking tray with non-stick baking paper.
16.
Divide the pastry in half. Roll each out into a 28cm|11" square between 2 sheets of non-stick baking paper.
17.
Using a cookie or biscuit cutter, cut out rounds from the pastry squares and place half the rounds on the baking tray.
18.
Beat together the marzipan, butter and sugar until soft. Gradually beat in the egg. Stir in the almonds and cornflour until blended.
19.
Mound a little filling on the pastry rounds, leaving a 1cm|1/2" border.
20.
Brush the borders with a little egg yolk. Cover with the remaining pastry rounds and press to seal the edges. Mark the top with a sharp knife, as in the photo. Chill for 15 minutes.
21.
Heat the oven to 220°C (200° fan) 425°F gas 7.
22.
Brush the pastries with the remaining egg yolk and cut several small slits in the top.
23.
Bake for 15 minutes. Place on a wire rack to cool completely.
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