Directions
- 1Place all puff pastry ingredients (butter, flour, salt, water) in the freezer for 15 minutes.
- 2After 15 minutes, combine the cold butter, flour, and salt in the bowl of a stand mixer and mix for just 1 minute with the leaf attachment.
- 3Gradually add water to the mixture until the dough just begins to form, making sure to stop while pieces of butter are still visible.
- 4Transfer the dough to a floured work surface and roll it into a rectangle approximately 0.5 cm thick.
- 5Perform a double turn by folding the dough over itself twice, then give it a quarter turn.
- 6Immediately perform another double turn with the same folding technique, then give it another quarter turn.
- 7Perform a single turn by folding the dough in a portfolio style. You can trim the ends for neatness.
- 8Wrap the dough in film and refrigerate it for 15 minutes while preparing the almond cream.
- 9To make the almond cream, combine soft butter and sugar in a bowl (with an optional vanilla bean) and mix until creamy.
- 10Add the almond powder (or hazelnut powder) and mix again until creamy.
- 11Add the eggs one by one, mixing well after each addition.
- 12Transfer the almond cream into a piping bag and set it aside.
- 13Roll out the puff pastry to a thickness of approximately 3 mm and cut out two circles of 22 to 24 cm in diameter.
- 14Place the two pastry circles in the freezer for 5 minutes to make them easier to handle.
- 15Generously spread the almond cream onto one pastry circle, stopping 2 cm from the edge.
- 16Add the fève to the almond cream filling.
- 17Moisten the exposed edges of the bottom pastry circle with cold water.
- 18Place the second pastry circle on top and press down firmly around the edges to seal, preventing leakage during baking.
- 19Apply an egg wash (dorure) to the top of the galette.
- 20Decorate the galette's top with a very sharp knife.
- 21Place four small cookie cutters at the corners of a baking sheet, then place another baking sheet on top of the galette to control its rise during baking.
- 22Bake at 180°C for 45 minutes.
- 23While hot, apply a syrup (made by boiling 100g water, 25g sugar, and the used vanilla bean) to the galette.
- 24Let the galette cool before serving.
Ingredients
- 450 gr farine
- 360 gr beurre
- 7 gr sel fin
- 225 gr eau
- 60 gr beurre mou
- 60 gr sucre
- 1 œuf
- 60 gr poudre d'amandes
- 1 gousse de vanille
- 100 gr eau pour le sirop
- 25 gr sucre pour le sirop
- 1 gousse de vanille usagée
- fève
- eau froide
- dorure
Equipment
congélateurcuve du batteurbatteur avec feuilleplan de travail farinésaladierpoche à douillecouteau tranchantemporte-piècesplaque de cuissoncasserole
Tips
- To make the puff pastry easier to handle, chill it in the freezer for 15 minutes before rolling and between folds, and again for 5 minutes after cutting the circles.
- Ensure there are still pieces of butter visible in the dough after the initial mixing.
- When garnishing, stop 2 cm from the edge to ensure a good seal.
- Use a very sharp knife for decoration.
- Control the rise in the oven by placing another baking sheet on top, supported by cookie cutters at the corners.
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