I told you in my last post, at our house, galettes are for the whole month of January. And this time, I wanted to try something a little different visually. It was while browsing Instagram that I fell in love with Yann Brys’s flower galette (photo below). Of course I don’t have the chef’s recipe, but I do have the description of his dessert: “it’s a galette made up of a puff pastry with AOP Charentes butter, an almond cream flavoured with orange blossom and a raspberry jam”. That was all it took to tempt me…
Galette by Yann Brys © Guillaume Czerw
Of course, I made an inverse puff pastry, which was nonetheless far from perfect (the beurre manié and the détrempe didn’t have the right texture for me to start the folding, but what can you do, with children it’s much harder to concentrate :D). In the end, the puff pastry is pretty good.
To make this flower, I drew a template beforehand, which I’m sharing with you if you’d like to give it a go. It’s a small galette for 6 people (yes, 6 petals). But if you’re the greedy type (and that’s understandable!), you can increase the size of the flower a little. With Christophe Felder’s inverse puff pastry recipe, you’ll get 4 blocks of dough that you can roll out enough to make a flower 24 cm in diameter (max). You’ll have no trouble making a larger flower with shop-bought puff pastry (in which case, I clearly recommend the pastry from Picard).
I’m also sharing with you the template for a petal, which will allow you, once the galette is baked and cooled, to dust the edges of the galette with icing sugar without covering the red petals. Simply print and cut out these 6 petals, then position them correctly on the galette. Once you’re done, you’ll need to remove the petals carefully without getting icing sugar everywhere (that would be too silly!).
Finally, for the centre of the galette, it’s a piece of puff pastry that I rolled out thinly and baked separately with a sheet of baking paper and a weight on top to prevent the pastry from rising too much. After baking, I cut out the pastry with a cutter. I stuck this little puff pastry disc on with a bit of glucose.Taste-wise, it’s really very good. I’m not a fan of orange blossom, but here it’s subtle. The orange blossom frangipane pairs really well with the raspberry, which brings a bit of zing to this galette. And for lovers of the traditional galette filled with almond cream, I’ll refer you to my other recipe.
Ingredients & preparation
7 components · Full recipe
Raspberry Confit
Ingredients
- 150 g (5.3 oz) raspberry purée
- 15 g (0.5 oz) caster sugar
- 2 g (0.1 oz) NH pectin
Method
1
In a saucepan, gently warm the raspberry purée.
2
Add the caster sugar and NH pectin, previously mixed together. Bring to the boil for one minute. Whisk well.
3
Pour into a wide dish, cover with cling film in contact and leave to cool. Set aside in the refrigerator.
4
When the confit has fully set (or the next day), pour into a bowl and whisk to loosen. Transfer to a piping bag without a nozzle and set aside in the refrigerator until ready to assemble.
Crème pâtissière (you will have some left over, but you can make another galette)
Ingredients
- 125 g (4.4 oz) whole milk (preferably)
- 30 g (1.1 oz) sugar
- 30 g (1.1 oz) egg yolks (2 yolks)
- 12 g (0.4 oz) cornstarch
- 12 g (0.4 oz) butter
- 1/2 vanilla pod
Method
1
In a small saucepan, heat the milk with the split and scraped half vanilla pod and half the sugar.
2
In a bowl, combine the egg yolks and the remaining sugar, then whisk until the mixture turns pale.
3
Add the cornstarch and mix.
4
Pour half the hot milk in a steady stream, whisking continuously, to loosen the cream. Pour everything back into the saucepan.
5
Whisk over medium heat until the cream thickens, about 2 minutes.
6
Transfer to a dish and cover with cling film in contact. Cool quickly (the faster the cooling, the longer the crème pâtissière will keep).
Orange Blossom Almond Cream
Ingredients
- 65 g (2.3 oz) caster sugar
- 1 egg
- 65 g (2.3 oz) ground almonds
- 65 g (2.3 oz) softened butter
- 5 g (0.2 oz) cornstarch (personal addition)
- 2 tablespoons orange blossom water
Method
1
Place the softened butter in a bowl and work it first with a spatula to soften it, then finish with a whisk to obtain a smooth, creamy texture.
2
Add the egg and mix with the whisk.
3
Then add the caster sugar, ground almonds and orange blossom water.
4
Mix with a spatula until a smooth paste forms, but don’t whisk too long. Cover with cling film in contact and set aside in the refrigerator for at least one hour.
The flower template
Find the flower and petal template (PDF) to print, so you can cut out the puff pastry and the icing sugar decoration.
Frangipane Cream
Ingredients
- the almond cream above
- 65 g (2.3 oz) crème pâtissière
Method
1
In a bowl, smooth the cooled crème pâtissière with a whisk.
2
Fold in the almond cream and mix quickly. If you whisk the frangipane for too long, it will puff up during baking.
3
Transfer the frangipane cream to a piping bag fitted with a plain 1 cm (0.4 in) nozzle. Set aside in the refrigerator until ready to assemble.
Assembly
Ingredients
- 2 pieces of reverse puff pastry dough, between 250 and 300 g (10.6 oz) each (or 2 sheets of shop-bought puff pastry)
- the frangipane cream
- sugar syrup
- 1 fève (lucky charm)
Method
1
Roll out each piece of puff pastry dough, then cut two identical flowers using a scalpel by following the enclosed template (sheet 1). Roll out a piece of leftover puff pastry more thinly to make the circle for the centre.
2
Place one flower on a sheet of baking paper, itself placed on a baking tray (this will make it much easier to move later).
3
Pipe the frangipane in a circle starting from the centre of the galette, then a little into each petal, being careful to leave a gap all around the flower (about 2 cm (0.8 in)).
4
Also pipe the raspberry confit in a circle on top of the frangipane (but space it out so as not to add too much confit).
5
Place the fève in one of the petals.
6
Using a brush, moisten the edge of the galette with a little water (the space without frangipane).
7
Carefully cover with the second flower of puff pastry, correctly aligning the two pieces.
8
Seal the two pieces of dough by pressing lightly, being careful to gather the frangipane towards the inside. Pay particular attention to the join between 2 petals. You can crimp the pastry with a knife to prevent the galette from opening (using the back of a small knife, score all around the edge of the galette). I now try not to do this in order to have a more visually appealing galette (the pastry is not marked), but I won’t hide the fact that there is an element of risk. Leave the galette to rest in the refrigerator for at least 1 hour. This allows the 2 pieces of dough to bond properly. Ideally, cover the galette with cling film and leave it in the refrigerator overnight.
9
Remove the galette and flip it over, flat side up (the domed side is therefore in contact with the baking paper).
10
Mix an egg yolk with a very small amount of liquid cream (10% of the weight of the yolk in liquid cream) and a little red food colouring. Mix well to avoid streaks of colouring.
11
Using a brush, glaze the top of the galette once and leave to rest in the refrigerator for about twenty minutes. Glaze a second time and refrigerate while the oven preheats. Do not put egg yolk on the edges of the galette, as this risks preventing the pastry from rising properly.
Baking the “Flower” Galette
Ingredients
- None
Method
1
Preheat the oven to 180°C / 350°F.
2
Remove the galette from the refrigerator and pierce a hole right in the middle so that steam can escape. Here, I make no other holes for aesthetic reasons, so feel free to make a bigger hole in the centre (in any case, it will be covered by the round of puff pastry).
3
At the same time, place the piece of puff pastry next to the galette (or on another shelf in the oven, as you prefer). Cover with a small piece of baking paper and place a weight on top (a ramekin or a bowl).
4
Bake the galette for about 35–40 minutes, then lower the oven temperature to 170°C / 340°F and continue baking for 5 minutes. Keep a close eye on the last few minutes of baking to prevent the galette from browning too much.
5
While the galette is baking, prepare a sugar syrup (10 g (0.4 oz) water, 10 g (0.4 oz) sugar, brought to the boil in a saucepan and then left to cool).
6
Once out of the oven, brush the top of the galette with this syrup and leave to cool on a wire rack. As for the small piece of separately baked puff pastry, cut a 4 cm (1.6 in) diameter circle with a cutter.
Decoration of the Galette Inspired by Chef Yann Brys
Ingredients
- None
Method
1
While the galette cools, print the 6 petals using the enclosed template (sheet 2). Cut them out.
2
Once the galette has cooled, place the 6 paper petals on the galette, making sure to leave a gap on the outside.
3
Put icing sugar in a small sieve (I use a tea ball) and dust the outside of the galette to thoroughly cover the red colour.
4
Carefully remove the paper petals using tweezers for example. Do not get icing sugar on the red part!
5
Very lightly dust the round of puff pastry and stick it to the centre of the galette with a little glucose. Find all the tips and tricks for making a reverse puff pastry in this article.
Gallery
