Jeanne's Fig Galette

A winter creation from Château Jeanne & The Forest

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The 369° Hotels & Maisons group is delighted to share the secret recipe for fig galette created by the Pastry Chef at Château Jeanne & The Forest.

To celebrate Epiphany, Château Jeanne & The Forest is embracing the flavors of winter. This year, the chef has chosen to showcase the fig: delicately nestled in the heart of a golden puff pastry, it reveals a subtle and indulgent sweetness with every bite. A fruity and refined creation, designed to celebrate the kings with elegance.

Because generosity is part of the DNA of 369° Hotels & Maisons, this galette, designed to be shared with family or friends for a warm and convivial moment, can also be recreated at home thanks to the chef's secret recipe, which has been exceptionally revealed.

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Recipe for Jeanne's Fig Galette

Ingredients:

Pastry cream (prepare the day before)

• 1 liter of milk

• 112 g sugar

• 150 g egg yolks

• 125 g custard powder

Frangipane

• 125 g butter

• 125 g powdered sugar

• 125 g walnut powder

• 60 g eggs

• 50 g pastry cream

• 10 g rum

Fig compote (prepare the day before)

• 600 g figs

• 80 g honey

• 200 g chopped figs (add once the compote has cooled)

Browsing

• Dough: 939 g T55 flour, 403 g water, 40 g salt, 302 g butter, 7 g vinegar

• Kneaded butter: 1006 g butter, 403 g T55 flour

Assembly

• Roasted walnut kernels

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Preparation

Pastry cream (the day before):

1. Heat the milk.

2. Mix the egg yolks, sugar, and custard powder.

3. Pour the hot milk over the mixture and cook over low heat until thickened.

4. Cool and set aside in a cool place.

Fig compote (the day before):

1. Cook 600 g of figs with honey until thick.

2. Allow to cool, then add the 200 g of chopped figs.

3. Dry the compote thoroughly to avoid excess moisture during cooking.

Frangipane:

1. Cream the butter and powdered sugar until smooth.

2. Add the walnut powder, eggs, pastry cream, and rum.

3. Mix until smooth.

Editing:

1. Roll out the puff pastry.

2. Spread a layer of frangipane, then the fig compote, and sprinkle with

roasted walnut kernels.

3. Cover with a second layer of puff pastry and seal the edges.

4. Brush with egg yolk.

5. Bake at 350°F for 35 to 40 minutes, until the cake is golden brown.

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Information & Reservations

Exclusive sale at the château

Reservations: December 1 to 30

Withdrawal: January 2 to 5

For 6 people: €45 each

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