THE TWIN GALETTE

PAR

ARNAUD LARHER

Informations and materials

For three 20 cm galettes

RECIPE STEPS

1. Puff pastry

INGREDIENTS

250 g type 55 flour
625 g butter
584 g type 55 flour
25 g flower of salt
250 g water
4 g white vinegar
185 g melted butter

STEPS

Inverted method

Make a dough from the butter and flour in a mixer, using the dough hook.

Make a dough from the flour, salt, water, vinegar, and cooled melted butter.

Wrap the 2 doughs in cling film and leave to chill for 4 hours in the refrigerator

Roll out the 1^st dough to a 60 × 20 cm rectangle.

Roll out the 2^nd dough to a 40 × 20 cm rectangle.

Place this dough on the first rectangle.

Proceed as follows:

1 “beurrage” (fold the larger dough around the smaller) + 1 single “turn” (roll & fold) + 1 double turn, then rest for 2 hours

+ 1 double turn + 1 single turn

Leave the dough to rest for 24 hours before rolling it out to a 2.5 mm thickness with a rolling pin, then cut out pastry discs and rest them for 1 hour in the refrigerator.

2. Crème pâtissière

INGREDIENTS

250 g milk
50 g sugar
60 g egg yolks
20 g maizena
25 g butter

STEPS

Bring the milk to the boil, whisk together the sugar, egg yolks and maizena.

Pour 1/3 of the milk into the mixture, whisk well, then pour it all back into the milk and return to the heat, whisking well.

Once the cream has thickened, remove it from the heat and add the butter. Immediately pour out the custard onto a tray to cool.

3. Almond cream

INGREDIENTS

200 g tempered butter
200 g icing sugar
200 g basic ground almonds
152 g egg
25 g maizena
380 g crème pâtissière

STEPS

Mix the butter, sugar and ground almonds in the mixer with the flat beater at speed 2, then add the eggs one at a time, followed by the maizena and the crème pâtissière. Do not whip up the cream too much.

4. Almond paste

INGREDIENTS

Approximately 150 g

STEPS

Use the rolling machine to obtain a sheet 2.5 mm thick and cut out 18 cm discs.

5. Assembly

INGREDIENTS

STEPS

Take the first pastry disc, place it on a sheet of baking parchment, dampen the edges of the galette with water using a brush.

Take a piping bag with a No. 10 plain nozzle and fill it with the almond cream. Make a spiral, starting in the middle and working outwards, leaving a 3 cm gap around the edge. Place the almond paste disc on top.

Take the second pastry disc and place it on the galette. Using your fingers, carefully seal the edges.

Whisk up an egg and use a brush to paint it over the galette.

Leave to rest in the refrigerator for 1 hour, and then brush on another coating of egg.

Using the tip of a knife, score lines in the galette from the centre to the edge, then pierce the galette 5 or 6 times with the knife.