Ingredients
Equipment
Method
Butter Base
- Chop the butter in pieces and mix it with the flour using an electric mixer, until all the flour is incorporated
- Between two parchment papers, give it a rectangular shape of 40 X 25 cm in dimensions using your pastry roll
- Place it in the fridge for an hour
Dough
- Dissolve the salt in water
- In the electric mixer, add the flour, salted water and half of the melted butter and knead at low speed
- When the dough starts coming together add the rest of the melted butter and keep kneading until you get a piece of dough
- Do not over knead to keep the gluten from coming out
- Between two parchment papers, give it a square shape of 12 X 12 cm in dimensions using your pastry roll
- Place it in the fridge for an hour
Tourage
- Gently flour your working surface and add the base
- Put the dough in the middle and cover it with the base until it's kept inside
- This is what we call "inverted puff pastry"
- Roll your dough piece in a rectangle until it reaches 45-50 cm
- Pull one extremity to ½ and the other over it to cover it
- Turn your dough ¼ around so the fold is at your left and repeat
- Make sure no flour lays on the surface of your dough when you fold it
- Cover your dough in a plastic bag and place it in the fridge for an hour
- Gently flour your working surface
- Place your dough on it and roll it in a rectangle until it reaches 45-50 cm
- Pull one extremity to ⅓ and the other to the ⅔ so they join and fold the dough on itself
- Turn your dough ¼ around so the fold is at your left and repeat
- Cover your dough in a plastic bag and place it in the fridge for an hour
Circle Shape
- Preheat your oven at 170 degrees Celsius (338 degrees Fahrenheit)
- Cut your piece of dough in the middle
- Gently flour your working surface
- Place one piece of dough on it and start giving it a circular shape
- Using the first circle with the smaller radius, cut out the external extra dough
- Place your circle on a baking sheet on the baking tray
- Repeat the same thing for the second piece of dough using the bigger circle and put it aside on a baking sheet
Almond Cream Filling
- In a mixing bowl add the softened butter and sugar and start whisking
- Add the powdered almond with one egg and whisk
- Add the second egg and whisk well
- When the whole mixture is homogenous, fill it in a pastry socket
- Start filling the small circular dough starting from the middle in a spiral form
- Leave 2 cm at the extremities so the bigger dough circle can close over the small one with spilling almond cream (Do not forget to place the small bean)
Design
- Place the bigger circle over the smallest one making sure to stick the extremities together (You can use water a brush)
- Using a knife make a whole in the middle of about 4 mm (This will help water from the almond cream to evaporate)
- From the middle, do small curves till the extremities
- The design can be done otherwise, except for the whole in the middle which is important
Baking
- Beat the remaining egg and gently brush your prebaked galette
- Place it in the oven for 55-65 mins
- Remove it and allow it to cool
Notes
Our Cooking Hints:
- You can use a mixture between almond cream and pastry cream to obtain the frangipane
- For a healthier version you can use apple jam
