1Put all puff pastry ingredients (butter, flour, salt, water) in the freezer for 15 minutes.
2Put all puff pastry ingredients (butter, flour, salt, water) in the freezer for 15 minutes.
3Put all puff pastry ingredients (butter, flour, salt, water) in the freezer for 15 minutes.
4After 15 minutes, put the butter, flour, and salt in the bowl of a stand mixer and mix for just 1 minute with the paddle attachment.
5After 15 minutes, put the butter, flour, and salt in the bowl of a stand mixer and mix for just 1 minute with the paddle attachment.
6After 15 minutes, put the butter, flour, and salt in the bowl of a stand mixer and mix for just 1 minute with the paddle attachment.
7Gradually add water; stop when the dough begins to form and you can still see pieces of butter.
8Gradually add water; stop when the dough begins to form and you can still see pieces of butter.
9Gradually add water; stop when the dough begins to form and you can still see pieces of butter.
10Place the dough on a floured work surface and roll it out into a rectangle about 0.5 cm thick.
11Place the dough on a floured work surface and roll it out into a rectangle about 0.5 cm thick.
12Place the dough on a floured work surface and roll it out into a rectangle about 0.5 cm thick.
13Perform a double turn by folding the dough twice onto itself, then give it a quarter turn.
14Perform a double turn by folding the dough twice onto itself, then give it a quarter turn.
15Perform a double turn by folding the dough twice onto itself, then give it a quarter turn.
16Immediately repeat the double turn operation, then give it another quarter turn.
17Immediately repeat the double turn operation, then give it another quarter turn.
18Immediately repeat the double turn operation, then give it another quarter turn.
19Perform a single turn, which is a simple portfolio fold. You can cut the extremities for more regularity.
20Perform a single turn, which is a simple portfolio fold. You can cut the extremities for more regularity.
21Perform a single turn, which is a simple portfolio fold. You can cut the extremities for more regularity.
22Wrap the dough and reserve it in the freezer for 15 minutes while preparing the almond cream.
23Wrap the dough and reserve it in the freezer for 15 minutes while preparing the almond cream.
24Wrap the dough and reserve it in the freezer for 15 minutes while preparing the almond cream.
25For the almond cream, combine soft butter and sugar in a bowl, optionally with a vanilla bean, and mix until creamy.
26For the almond cream, combine soft butter and sugar in a bowl, optionally with a vanilla bean, and mix until creamy.
27For the almond cream, combine soft butter and sugar in a bowl, optionally with a vanilla bean, and mix until creamy.
28Add the almond powder (or hazelnut powder) and mix again.
29Add the almond powder (or hazelnut powder) and mix again.
30Add the almond powder (or hazelnut powder) and mix again.
31Once creamy again, add the eggs one by one, mixing well after each addition.
32Once creamy again, add the eggs one by one, mixing well after each addition.
33Once creamy again, add the eggs one by one, mixing well after each addition.
34Transfer the almond cream to a piping bag and set aside.
35Transfer the almond cream to a piping bag and set aside.
36Transfer the almond cream to a piping bag and set aside.
37Roll out the puff pastry to a thickness of about 3 mm and cut out two circles of 22 to 24 cm in diameter.
38Roll out the puff pastry to a thickness of about 3 mm and cut out two circles of 22 to 24 cm in diameter.
39Roll out the puff pastry to a thickness of about 3 mm and cut out two circles of 22 to 24 cm in diameter.
40Reserve the two puff pastry circles in the freezer for 5 minutes to make them easier to handle.
41Reserve the two puff pastry circles in the freezer for 5 minutes to make them easier to handle.
42Reserve the two puff pastry circles in the freezer for 5 minutes to make them easier to handle.
43Generously fill one circle with almond cream, stopping 2 cm from the edge.
44Generously fill one circle with almond cream, stopping 2 cm from the edge.
45Generously fill one circle with almond cream, stopping 2 cm from the edge.
46Add the fève.
47Add the fève.
48Add the fève.
49Moisten the exposed edges with cold water.
50Moisten the exposed edges with cold water.
51Moisten the exposed edges with cold water.
52Place the second puff pastry disk on top and press the edges well to seal.
53Place the second puff pastry disk on top and press the edges well to seal.
54Place the second puff pastry disk on top and press the edges well to seal.
55Apply egg wash for gilding and create decorative patterns with a sharp knife.
56Apply egg wash for gilding and create decorative patterns with a sharp knife.
57Apply egg wash for gilding and create decorative patterns with a sharp knife.
58Place four small cookie cutters at the corners of your baking sheet, place the galette on it, and put another baking sheet on top to control the rise during baking.
59Place four small cookie cutters at the corners of your baking sheet, place the galette on it, and put another baking sheet on top to control the rise during baking.
60Place four small cookie cutters at the corners of your baking sheet, place the galette on it, and put another baking sheet on top to control the rise during baking.
61Bake at 180°C for 45 minutes.
62Bake at 180°C for 45 minutes.
63Bake at 180°C for 45 minutes.
64While hot, you can apply a syrup (made from 100g water, 25g sugar, and the used vanilla bean, brought to a boil) on top.
65While hot, you can apply a syrup (made from 100g water, 25g sugar, and the used vanilla bean, brought to a boil) on top.
66While hot, you can apply a syrup (made from 100g water, 25g sugar, and the used vanilla bean, brought to a boil) on top.
67Let it cool before serving.
68Let it cool before serving.
69Let it 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
60 gr beurre
60 gr beurre
60 gr sucre
60 gr sucre
60 gr sucre
1 "
cassero
1 "
cassero
1 "
cassero
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
100 gr eau
100 gr eau
25 gr sucre
25 gr sucre
25 gr sucre
1 gousse de vanille usagée
1 gousse de vanille usagée
1 gousse de vanille usagée
Equipment
batteurplan de travail farinécouteausalad bowlpoche à douilleemporte-piècesplaque de cuissoncasserole
Tips
For the puff pastry, make sure to still see pieces of butter in your dough before the folds.
Cut the ends of the dough for more regularity in the simple fold.
Reserve the two puff pastry circles in the freezer for 5 minutes to make them easier to handle.
When filling with almond cream, stop 2 cm from the edge.
Press the edges well to prevent the filling from escaping during cooking.
Use cookie cutters and another plate to control the rise of the galette during baking.