1Place all puff pastry ingredients (butter, flour, salt, water) in the freezer for 15 minutes.
2Place all puff pastry ingredients (butter, flour, salt, water) in the freezer for 15 minutes.
3Place all puff pastry ingredients (butter, flour, salt, water) in the freezer for 15 minutes.
4After 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.
5After 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.
6After 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.
7Gradually add water to the mixture until the dough just begins to form, making sure to stop while pieces of butter are still visible.
8Gradually add water to the mixture until the dough just begins to form, making sure to stop while pieces of butter are still visible.
9Gradually add water to the mixture until the dough just begins to form, making sure to stop while pieces of butter are still visible.
10Transfer the dough to a floured work surface and roll it into a rectangle approximately 0.5 cm thick.
11Transfer the dough to a floured work surface and roll it into a rectangle approximately 0.5 cm thick.
12Transfer the dough to a floured work surface and roll it into a rectangle approximately 0.5 cm thick.
13Perform a double turn by folding the dough over itself twice, then give it a quarter turn.
14Perform a double turn by folding the dough over itself twice, then give it a quarter turn.
15Perform a double turn by folding the dough over itself twice, then give it a quarter turn.
16Immediately perform another double turn with the same folding technique, then give it another quarter turn.
17Immediately perform another double turn with the same folding technique, then give it another quarter turn.
18Immediately perform another double turn with the same folding technique, then give it another quarter turn.
19Perform a single turn by folding the dough in a portfolio style. You can trim the ends for neatness.
20Perform a single turn by folding the dough in a portfolio style. You can trim the ends for neatness.
21Perform a single turn by folding the dough in a portfolio style. You can trim the ends for neatness.
22Wrap the dough in film and refrigerate it for 15 minutes while preparing the almond cream.
23Wrap the dough in film and refrigerate it for 15 minutes while preparing the almond cream.
24Wrap the dough in film and refrigerate it for 15 minutes while preparing the almond cream.
25To make the almond cream, combine soft butter and sugar in a bowl (with an optional vanilla bean) and mix until creamy.
26To make the almond cream, combine soft butter and sugar in a bowl (with an optional vanilla bean) and mix until creamy.
27To make the almond cream, combine soft butter and sugar in a bowl (with an optional vanilla bean) and mix until creamy.
28Add the almond powder (or hazelnut powder) and mix again until creamy.
29Add the almond powder (or hazelnut powder) and mix again until creamy.
30Add the almond powder (or hazelnut powder) and mix again until creamy.
31Add the eggs one by one, mixing well after each addition.
32Add the eggs one by one, mixing well after each addition.
33Add the eggs one by one, mixing well after each addition.
34Transfer the almond cream into a piping bag and set it aside.
35Transfer the almond cream into a piping bag and set it aside.
36Transfer the almond cream into a piping bag and set it aside.
37Roll out the puff pastry to a thickness of approximately 3 mm and cut out two circles of 22 to 24 cm in diameter.
38Roll out the puff pastry to a thickness of approximately 3 mm and cut out two circles of 22 to 24 cm in diameter.
39Roll out the puff pastry to a thickness of approximately 3 mm and cut out two circles of 22 to 24 cm in diameter.
40Place the two pastry circles in the freezer for 5 minutes to make them easier to handle.
41Place the two pastry circles in the freezer for 5 minutes to make them easier to handle.
42Place the two pastry circles in the freezer for 5 minutes to make them easier to handle.
43Generously spread the almond cream onto one pastry circle, stopping 2 cm from the edge.
44Generously spread the almond cream onto one pastry circle, stopping 2 cm from the edge.
45Generously spread the almond cream onto one pastry circle, stopping 2 cm from the edge.
46Add the fève to the almond cream filling.
47Add the fève to the almond cream filling.
48Add the fève to the almond cream filling.
49Moisten the exposed edges of the bottom pastry circle with cold water.
50Moisten the exposed edges of the bottom pastry circle with cold water.
51Moisten the exposed edges of the bottom pastry circle with cold water.
52Place the second pastry circle on top and press down firmly around the edges to seal, preventing leakage during baking.
53Place the second pastry circle on top and press down firmly around the edges to seal, preventing leakage during baking.
54Place the second pastry circle on top and press down firmly around the edges to seal, preventing leakage during baking.
55Apply an egg wash (dorure) to the top of the galette.
56Apply an egg wash (dorure) to the top of the galette.
57Apply an egg wash (dorure) to the top of the galette.
58Decorate the galette's top with a very sharp knife.
59Decorate the galette's top with a very sharp knife.
60Decorate the galette's top with a very sharp knife.
61Place 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.
62Place 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.
63Place 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.
64Bake at 180°C for 45 minutes.
65Bake at 180°C for 45 minutes.
66Bake at 180°C for 45 minutes.
67While hot, apply a syrup (made by boiling 100g water, 25g sugar, and the used vanilla bean) to the galette.
68While hot, apply a syrup (made by boiling 100g water, 25g sugar, and the used vanilla bean) to the galette.
69While hot, apply a syrup (made by boiling 100g water, 25g sugar, and the used vanilla bean) to the galette.
70Let the galette cool before serving.
71Let the galette cool before serving.
72Let the galette cool before serving.
Ingredients
450 gr farine
450 gr farine
450 gr farine
360 gr beurre
360 gr beurre
360 gr beurre
7 gr sel fin
7 gr sel fin
7 gr sel fin
225 gr eau
225 gr eau
225 gr eau
60 gr beurre mou
60 gr beurre mou
60 gr beurre mou
60 gr sucre
60 gr sucre
60 gr sucre
1 œuf
1 œuf
1 œuf
60 gr poudre d'amandes
60 gr poudre d'amandes
60 gr poudre d'amandes
1 gousse de vanille
1 gousse de vanille
1 gousse de vanille
100 gr eau pour le sirop
100 gr eau pour le sirop
100 gr eau pour le sirop
25 gr sucre pour le sirop
25 gr sucre pour le sirop
25 gr sucre pour le sirop
1 gousse de vanille usagée
1 gousse de vanille usagée
1 gousse de vanille usagée
fève
fève
fève
eau froide
eau froide
eau froide
dorure
dorure
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.