Directions
- 1Put all puff pastry ingredients (butter, flour, salt, water) in the freezer for 15 minutes.
- 2After 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.
- 3Gradually add water; stop when the dough begins to form and you can still see pieces of butter.
- 4Place the dough on a floured work surface and roll it out into a rectangle about 0.5 cm thick.
- 5Perform a double turn by folding the dough twice onto itself, then give it a quarter turn.
- 6Immediately repeat the double turn operation, then give it another quarter turn.
- 7Perform a single turn, which is a simple portfolio fold. You can cut the extremities for more regularity.
- 8Wrap the dough and reserve it in the freezer for 15 minutes while preparing the almond cream.
- 9For the almond cream, combine soft butter and sugar in a bowl, optionally with a vanilla bean, and mix until creamy.
- 10Add the almond powder (or hazelnut powder) and mix again.
- 11Once creamy again, add the eggs one by one, mixing well after each addition.
- 12Transfer the almond cream to a piping bag and set aside.
- 13Roll out the puff pastry to a thickness of about 3 mm and cut out two circles of 22 to 24 cm in diameter.
- 14Reserve the two puff pastry circles in the freezer for 5 minutes to make them easier to handle.
- 15Generously fill one circle with almond cream, stopping 2 cm from the edge.
- 16Add the fève.
- 17Moisten the exposed edges with cold water.
- 18Place the second puff pastry disk on top and press the edges well to seal.
- 19Apply egg wash for gilding and create decorative patterns with a sharp knife.
- 20Place 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.
- 21Bake at 180°C for 45 minutes.
- 22While hot, you can apply a syrup (made from 100g water, 25g sugar, and the used vanilla bean, brought to a boil) on top.
- 23Let it cool before serving.
Ingredients
- 450 gr farine
- 360 gr beurre
- 7 gr sel fin
- 225 gr eau
- 60 gr beurre
- 60 gr sucre
- 1 " cassero
- 1 œuf
- 60 gr poudre d’amandes
- 1 gousse de vanille
- 100 gr eau
- 25 gr sucre
- 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.
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