Provencal Galette des rois with Rinquinquin by Béatrice
For 8 people
- 125 g flour
- 120 g of butter
- 50 g of powdered sugar
- 1/2 sachet of baking powder (or baker's yeast, in this case, it will be necessary to rest the dough)
- 3 cl of RinQuinQuin
- 3 eggs
- Candied fruits diced
- 1 bean and 1 porcelain subject
Preparation and cooking: 40 min
Before preparation, I soaked candied fruit dices in the RinQuinQuin.
Place the flour in a large salad bowl, add the yeast and the powdered sugar.
Mix. Then add the eggs, butter, bean, subject, candied fruit dice and RinQuinQuin and mix again.
Place flour on a work surface and take the ball of dough using flour.
Knead the dough a little and form the crown. Place it on a plate.
Put in the oven for 25 min at 210 °.
When the crown comes out of the oven, decorate it with the beautiful candied fruits.
While cooking, cut out the fruits you have bought at retail.
© Photo : Bambule Médias
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol.