Recipe Sesame Galette
To make this dish
Ingredient list
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PUFF PASTRY940 g plain flour (T55, approximately 11% protein)
310 g strong flour (T45, approximately 14% protein)
25 g salt
125 g Lescure Unsalted 500g butter Roll 82% fat
25 g vinegar
500 g water
1000 g Unsalted 1kg butter Sheet 84% fat
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PASTRY CREAM350 g milk
50 g sugar
70 g egg yolks
15 g cream powder
15 g strong flour*
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FRANGIPANE CREAM350 g Lescure Unsalted 500g butter Roll 82% fat
350 g sugar
350 g eggs
350 g almond powder
50 g plain flour (T55, approximately 11% protein)
210 g pastry cream
35 g dark rum (optional)
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SESAME NOUGATINE110 g sugar
110 g glucose syrup
150 g white sesame seeds
10 g Lescure Unsalted 500g butter Roll 82% fat
1 g fleur de sel
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CREAM EGG WASH200 g egg yolks
50 g Lescure UHT Cream 35% fat
50 g milk
SQ coffee extract
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FINISHING TOUCHESSQ white sesame seeds
SQ dextrose
Lescure Unsalted 500g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
Lescure UHT Cream 35% fat
The recipe, step by step
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01
PUFF PASTRY
Using the dough hook of the stand mixer, combine the two types of flour, butter and salt while slowly drizzling in the vinegar and water. Form into a ball and let rest in the refrigerator. Roll out the dough and insert the butter sheet. Close the dough parcel and give it its turns..
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02
PASTRY CREAM
Prepare a traditional pastry cream.
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03
FRANGIPANE CREAM
Cream the softened butter with the sugar. Add the ground almonds and flour. Gradually incorporate the eggs. Stir the room-temperature pastry cream so that it is smooth, and combine the two mixtures. Add the warmed rum.
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04
SESAME NOUGATINE
Heat the sesame seeds in a convection oven. Prepare a dry caramel with the sugar. Add the warmed glucose syrup and stir to combine. Then stir in the warmed sesame seeds, butter and fleur de sel. Spread onto a Silpat mat and bake in a 170°C convection oven for 15 to 20 minutes.
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05
CREAM EGG WASH
Combine the ingredients and set aside in the refrigerator.
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06
FINISHING TOUCHES
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07
SHAPING & BAKING
Perform 5 single turns on the dough, respecting the resting time between each. Roll out to a thickness of 2 mm and cut into Ø26 cm circles. Let rest.
Pipe out 300 g of frangipane in Ø20 cm circles on sheets of baking paper. Top with 80 g of sesame nougatine pieces then pipe out another 100 g of frangipane. Smooth, then place in the freezer.
Moisten the edges of a puff pastry circle with water using a brush. Place a frangipane insert in the centre. Top and seal with another circle of puff pastry giving it a quarter turn. Turn the galette over and brush with egg wash. Refrigerate for 30 minutes, then apply a second layer of egg wash. Repeat and brush with a third layer of egg wash. Score to create a geometrical pattern of two inverted roses. Prick the surface and bake in a 170°C convection oven for approximately 40 minutes. Remove from the oven, sprinkle with dextrose and return to the 170°C oven for another 10 minutes.
Let cool then place a Ø5 cm ring in the centre of the galette. Moisten with a little syrup and sprinkle inside the ring with lightly toasted sesame seeds.
Chef's TipYou can use different types of nuts in the nougatine if you wish.
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