Corman
  • Baker-Pastry Chef

Galette au naturel

  • 4 completion stages
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Corman products used for this recipe
Express Butter 82% fat - Sheet Dairy butter 82% fat - Block
1
1

Puff pastry

  • Using the dough hook of the stand mixer, combine the two types of flour, salt, the 250 g of butter cut into pieces while slowly adding the vinegar and water.
  • Divide dough into 1920 g portions and let rest in the refrigerator.
1880 g plain flour (T55, approximately 11% protein) 620 g 50 g salt 250 g Express Butter 82% fat – Sheet 50 g vinegar 1000 g water 2000 g Dairy butter 82% fat – Block
2
2

Pastry cream

  • Make a traditional pastry cream.
275 g milk 40 g sugar 60 g egg yolk 12 g powdered cream 12 g plain flour (T55, approximately 11% protein)
3
3

Apbricot frangipane cream

  • Cream the softened butter with the sugar.
  • Add the ground almonds and flour followed by the room-temperature eggs little by little.
  • Add the room-temperature pastry cream and the warmed rum.
585 g Dairy butter 82% fat – Block 585 g sugar 585 g eggs 585 g ground almonds 90 g plain flour (T55, approximately 11% protein) 345 g pastry cream 54 g 340 g
4
4

Assembly

  • Roll out the dough and insert the sheet of butter.
  • Fold the dough over to enclose and seal then perform five turns, respecting the resting time between each.
  • Roll out to a thickness of 2 mm and cut into Ø28-cm circles for the bases of the galettes.
  • Let rest. Pipe out 450-g of frangipane cream into Ø25-cm circles on sheets of baking paper.
  • Insert the dried apricots and put in the freezer.
  • Place a frangipane cream insert in the centre of a piece of puff pastry.
  • Moisten the edges with water using a brush.
  • Close the galette with another circle of puff pastry, giving it a quarter turn.
  • Turn the galette over and moisten the entire surface with water using a brush.
  • Sprinkle with 30 g of the brown sugar/bran mixture.
  • Score the galette in straight lines out from the centre using a cutter and a ruler.
  • Transfer the galette to a sheet of baking paper (brown sugar/bran mixture side down) and prick with a fork.
  • Bake in a 165°C convection oven for approximately 50 minutes.
150 g raw sugar 75 g
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Recipe - Galette au naturel
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