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Almond galette with semi-candied lemon and hazelnut gianduja

A creation by Arnaud Larher

Almond galette with semi-candied lemon and hazelnut gianduja

Puff pastry

  • Flour (type 55) - 250 g
  • Butter - 625 g
  • Flour (type 55) - 584 g
  • Fine sea salt - 25 g
  • Water - 250 g
  • White vinegar - 4 g
  • Melted butter - 185 g
Inverted method

Make a pastry with the butter and flour using the hook attachment of an electric stand mixer.
Make a pastry with the flour, salt, water, vinegar, cold melted butter.
Film the 2 pastries and leave to cool 4 hours in the refrigerator.
Roll out the first pastry to 60 cm x 20 cm.
Then:
Roll out the second pastry to 40 cm x 20 cm
Place it over the first pastry,
Add dots of butter over it + 1 single fold + 1 double fold then leave for 2 hours to rest.
+ 1 double fold + 1 single fold . Let the pastry to rest 24 hours before rolling it out to 2.5 mm and cut out disks of puff pastry which should be left in the refrigerator for one hour.

Confectioner's cream

  • Milk - 250 g
  • Sugar - 50 g
  • Egg yolks - 60 g
  • Cornflour - 20 g
  • Butter - 25 g
Bring the milk to the boil. Beat the sugar, egg yolks and cornflour.
Pour 1/3 of the milk over the mixture then bit and pour it all into the remaining milk over the heat. Beat well.
Once the cream has thickened, remove from the heat and add the butter. Pour out onto a sheet to let the cream cool.

Almond cream

  • Softened butter - 200 g
  • Caster sugar - 200 g
  • Ground almonds - 200 g
  • Cornflour - 25 g
  • Confectioner's cream - 380 g
Mix the butter, sugar, ground almonds in an electric stand mixer and then add eggs one by one and then the cornflour and confectioner's cream. Do not whip the cream too firmly.

Assembly


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