Recipe Authentic Galette
To make this dish
Ingredient list
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Cream-based puff pastry500 g strong flour (T45, approximately 14% protein)
1000 g plain flour (T55, approximately 11% protein)
20 g salt
100 g water
1000 g Lescure UHT Cream 35% fat
1000 g Unsalted 1kg butter Sheet 84% fat
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Authentic frangipane cream310 g Lescure Unsalted 500g butter Roll 82% fat
310 g sugar
310 g egg
310 g finely ground almonds
46 g plain flour (T55, approximately 11% protein)
184 g pastry cream
31 g dark rum (optional)
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Pastry cream141 g milk
35 g egg yolk whisked
28 g sugar
7 g plain flour (T55, approximately 11% protein)
7 g Pastry cream powder
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Cream egg wash150 g egg yolk whisked
75 g milk
75 g Lescure UHT Cream 35% fat
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Egg wash for the logo45 g egg yolk whisked
5 g coffee extract, to taste
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Authentic Galette finishing touches250 g maple syrup
250 g candied chesnut syrup
Lescure UHT Cream 35% fat
Unsalted 1kg butter Sheet 84% fat
Lescure Unsalted 500g butter Roll 82% fat
The recipe, step by step
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01
Cream-based puff pastry
Using the dough hook of the stand mixer, combine the two types of flour and the salt, adding the water and cream a little at a time. Shape into a ball and let rest in the refrigerator. Roll out the dough and insert the butter sheet. Close up the dough package and give it its turns.
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02
Authentic frangipane cream
Cream the softened butter with the sugar in a food processor (to obtain a very soft texture). Add the previously combined flour and ground almonds, then gradually add the eggs. Stir the room-temperature pastry cream until smooth and fold into the butter mixture with a spatula. Add the warmed rum.
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03
Pastry cream
Prepare a traditional pastry cream.
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04
Cream egg wash
Combine all ingredients and set aside in the refrigerator.
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05
Egg wash for the logo
Combine all the ingredients.
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06
Authentic Galette finishing touches
Perform 5 single turns, letting the dough rest between turns. Roll the dough out to a thickness of 2 mm and cut into Ø28 cm circles. Let rest.
Pipe 370 g of frangipane into Ø20 cm circles on a sheet of baking paper using a plain 12 mm tip. Freeze.
Place a frangipane insert in the centre of a puff pastry circle. Moisten the edges by brushing with a little water. Place another circle of puff pastry on top and rotate it 90° (for even shrinkage). Trim the galettes to Ø26 cm (optional). Scallop the edges of the galettes and turn them over. Brush twice with egg wash (refrigerating for 30 minutes between applications). When the egg wash has dried, place the Lescure stencil on top of the galettes and spray one layer of egg yolk/coffee extract mixture over it.
Score the top of the galette in a diamond-shaped pattern. Prick and bake in a 170°C convection oven for approximately 50 minutes. Brush with a thin coating of maple syrup or candied chestnut syrup 30 minutes and again 40 minutes into the baking time (for a very crisp galette).
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