Mardi Gras
Pecan Orange Galette des Rois
Popular on Food52
2 Reviews
Smaug
March 5, 2022
Made the filling (I used standard puff pastry)- I found it quite nice. The orange flavor is pretty understated- zest doesn't give you the acid bite you get with juice, but it goes well with the pecan for a subtle, mostly aromatic touch.
There are some discrepancies in the written recipe. The ingredients list pecan halves, but the instructions say pecan flour; presumably you're to grind the pecans (no reason you need halves, really); if you have a better way to do this than a food processor you should probably use it, but you're unlikely to get it as fine as "flour" indicates. The filling is assembled in a food processor, but when you get to adding the butter it says "with the mixer running on low..."- maybe you're supposed to transfer it to a mixer, which would work better than the food processor- anyway, I just mixed it in with a silicone spatula. What she means by "the butter will emulsify" is anyone's guess; just mix it in. The big one- she suggests cutting an 8 or 9 inch circle; that's actually a huge difference. A 9" circle is somewhat over 1 1/4 times the size of an 8" circle; when you subtract the inch that's left bare, the actual area you'll put the filling on, it's about 1 2/3 times the size. The thickness of the filling will not only affect the proportions of the final dish, it will have a considerable effect on the baking time and the amount of lift of the bottom layer. I made 1/2 recipe of filling for a cake about 7" square- on the thin side with the filling, but I thought it was quite ample. For a variant, you might put a layer of marmalade under the filling.
There are some discrepancies in the written recipe. The ingredients list pecan halves, but the instructions say pecan flour; presumably you're to grind the pecans (no reason you need halves, really); if you have a better way to do this than a food processor you should probably use it, but you're unlikely to get it as fine as "flour" indicates. The filling is assembled in a food processor, but when you get to adding the butter it says "with the mixer running on low..."- maybe you're supposed to transfer it to a mixer, which would work better than the food processor- anyway, I just mixed it in with a silicone spatula. What she means by "the butter will emulsify" is anyone's guess; just mix it in. The big one- she suggests cutting an 8 or 9 inch circle; that's actually a huge difference. A 9" circle is somewhat over 1 1/4 times the size of an 8" circle; when you subtract the inch that's left bare, the actual area you'll put the filling on, it's about 1 2/3 times the size. The thickness of the filling will not only affect the proportions of the final dish, it will have a considerable effect on the baking time and the amount of lift of the bottom layer. I made 1/2 recipe of filling for a cake about 7" square- on the thin side with the filling, but I thought it was quite ample. For a variant, you might put a layer of marmalade under the filling.
Smaug
February 28, 2022
I like the idea of pecan orange filling (I've made it with almond/orange before), but doesn't the King deserve real puff pastry? It's not really that hard and always comes out better than these "easy" puff pastry recipes- it's actually kind of fun. I'm starting to believe that the word "emulsify" should be banned from culinary discussions, it gets misused in the weirdest ways. "Mix" is a perfectly good word and is usually what is meant.
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