Recette gâteau des rois provençal. Couronne briochée aux fruits confits !

Today I'm sharing with you the recipe for Gâteau des Rois, a speciality from Provence. It's a beautiful brioche with, of course, candied fruit inside. Real candied fruit. You're going to discover everything in this video. You're going to have a perfect recipe. Test and approve. We're going to need 110 grams of fresh eggs. It's going to help. It's a brioche after all. Don't forget. 110 grams of milk, very fresh, 50-50. For hydration we're at about 60% and it works perfectly, you know. For the yeast, we're going to work with 12 grams of fresh yeast. If necessary, add 6 grams of dry yeast. It works perfectly. 50 grams of sugar and 7 grams of salt. Weigh well. The more precise you are, the better it works. For my two 400-gram croissants, I'm going to need 370 grams of flour, T45 flour. Use a strong flour if possible, it's better for the brioche. Start kneading with your hook. First speed for 4 minutes. Let's go! First speed for 4 minutes. I had a debate the other day about the speed of the mixer. My first speed corresponds to speed number 2. It needs to be at this speed. It's going to be perfect. In the meantime, let's prepare the butter. 150 grams of butter. You can take it out an hour before, it's even better. It needs to be quite soft. If necessary, tap it to make the consistency softer but not liquid. Don't ever put it in the microwave. It's forbidden. It needs to be a bit softer. Cut it and leave it at room temperature. It's going to be perfect. End of first speed. Second speed for 6 minutes. As you can see, it sticks to the bottom of the bowl. The hydration is perfect for this flour. I'm going to speed up to speed number 5. When I say second speed, it's to stretch the dough. After exactly 7 minutes, the dough has come off the bowl. There's still a bit of dough left but that's not a problem. I'm going to add the butter little by little. I'm going to speed up to speed number 2. Once it's well incorporated, about 4 or 5 minutes, I'm going to stop. I'm going to show you a trick. Don't forget to stop kneading when the edges are clean and the dough has come off the bowl. Even if it's been 4 or 5 minutes, it's going to come off by itself. Look, it's coming off. Don't worry, it's going to work. What is a well-kneaded brioche? You have to get this result. A clean bowl and a silky brioche. If you have that, it's perfect. At this point, it's always the same technique. My goal is to get my brioche out for the 17-hour snack. I'm not going to waste time. I'm going to take my greaseproof paper, I'm going to prepare my greaseproof paper. My brioche comes off by itself. What's interesting about this technique is that your hands don't stick at all. It's great when you're working on a brioche, especially at the beginning. I'm not going to make a big ball because I want the cold to block the dough as soon as possible. I don't want the fermentation to start. I'm going to make a brioche in one day. The goal is to go fast and for the dough to ferment when I want it to. I want it to ferment at the time of fermentation in my oven. You can take your dough in your hands but the goal is to have a thickness of about 2 cm. You make a small rectangle. Simply cover it and you know the trick, I'm not going to put it in the fridge, I'm going to put it in the freezer for 30 minutes which will allow me to have a very cold dough that's easy to work with. The small plates, that way it's easier to work with. Slide the dough in your tray, like this, and there you go, perfect for 30 minutes. I checked my dough after 20 minutes, it's already good in the freezer. I'm going to show you the technique to make your croissants well. It's very important, I'm going to show you. What matters is to have a regular cold and not a big frozen part and a normal part. I'm going to flour a little bit. If you follow my recipe you're going to have two beautiful croissants that weigh exactly 395 grams. That's a lot of work. Now I'm going to roll the dough in this direction. If your dough is too cold you can let it rest at room temperature. Now you have your seam, turn it over so you have a well-prepared ball. I don't want it to be too flat, I want it to be flat and round. This will be my base to make a perfect brioche with my rolling pin. Place the dough on your tray, make sure it's regular and not too thick. Cover the dough with plastic wrap and if you want to have a perfect croissant you're going to let it rest for a long time. Letting it rest is the moment between shaping it and shaping it. I'm going to let it rest in the fridge for at least 30 minutes at 4°C. You can even let it rest for 40 minutes and then shape it with a rolling pin. After 30 or 40 minutes the dough is nice and fresh. I'm going to place the less aesthetic side, the one with the seam, in front of me. With a rolling pin I'm going to make a circle and a disc. If you let it rest, it's perfect. I'm going to use a flat rolling pin to press in the middle. If it sticks, it's not a big deal. Then, with a knife I'm going to open the middle. This way I have a thinner side. I can accentuate it by shaping it with the tip of my fingers. That's the technique. And above all, work the cold dough to avoid adding a lot of flour. That's really important. Everything is good. The croissant dough is ready. A good croissant is made with good confit fruits. My friend Philippe sent me these. I want to thank him again. You won't find confit fruits in supermarkets. You'll find pieces of navet with colorant. You'll have a melon, a fig, a confit. That's what will make the difference. Try to find good confit fruits and you'll have a beautiful croissant. For my 400g croissant I'm going to use 300g. That's how I learned. That's how I share. I'm preparing my confit fruits. This is melon and fig that I prepared. I'm going to cut it and I'm going to make a string of confit fruits. It's the generous version but that's how I learned. That's how I share. Now I'm going to take the outside and I'm going to fold it into the croissant. Remember it's always the croissant that turns and not you. Now you're going to have a first shape. You just need to take the middle part and close it. That way it's well-sewn. To prevent the seam from opening everything is well-sewn. Everything is well-sewn. I place my plate and I turn it. The seam was here and I place it on my plate. It's a nice croissant for 5 or 6 people. To make the brioche rise well my technique is to put a bowl of hot water in the bottom of your oven and close it. The temperature of the oven will rise to 28°C and it will be perfect. Be careful when you preheat because it's often too hot and it ruins the yeast. We're going to bake for 2 hours at 28°C. Now it's time to bake but before that I'm going to show you my technique. Take an egg and a yolk. Add a little bit of salt and mix well. The dough is smooth with this technique. To finish take a bowl and filter the yolk. The yolk is exceptional. Take a fine brush and here's the result. It's a beautiful yolk. Preheat your oven at 170°C The dough is well risen but it's normal. The dough is well risen so I'm going to Especially if your brioche is a little too soft. It's not a problem but go easy on it. Then add a little bit of sugar depending on the number of guests. If it's 5 people we're going to add 5 or 6. We're going to spread it so we can cut it precisely. Then put it in the oven. The yolk is already in. Just slide it in the oven. No need for water. Let's go! Bake at 170°C for 35 minutes. 30 minutes have passed. The top one is starting to brown so put a piece of paper on top so it cooks at the center. It's well browned. Let them cool down and we're going to decorate them. In this type of brioche there are two ways to add the yeast. You can add it as soon as you add the fruits and close the bag. Or, like me, if you forgot it you can cut it into small pieces and add it to the brioche. There you go, everyone is happy. Let's go to the decoration. For the decoration we're going to use candied fruits. We're going to cut small pieces of melon and candied fruits. They're beautiful and thin. We're going to cut small pieces of figs and place them on top of the brioche. Put the figs on the side. It's important to make sure that the brioche is not too puffed. It's because of the lack of strength. Let me explain. I wanted to do everything on the same day. My tip is to knead the brioche and let it rise for 30 minutes, then fold it and place it in the fridge. This action is called mass proofing. It will develop the aromas and especially the strength. Small changes like this make all the difference. In the bakery, there are no small details, only things that matter. If you want to go too fast, it's going to lack strength. That's the analysis of the day. Now let's taste it. It's still hot but I couldn't wait. The heart with the figs, the pieces of sugar on top. It's for kids but we're going to taste it. The secret is to use good figs. If you have that, the brioche recipe is easy to make but using quality raw materials will make all the difference. I'm going to finish my part. It's hard to stop. Here's the professional tester. Let's go. Taste it. No, I'm kidding. Go on. Now you have all the secrets to succeed. I hope you're going to make beautiful pancakes at home and share them with your family. Ciao!