940 g T55 flour 310 g T45 flour 125 g 25 g vinegar 500 g water 1000 g
Creme patissiere
350 g milk 50 g sugar 70 g egg yolks 15 g powdered cream 15 g T55 flour
Soaked raisins
400 g golden raisins 260 g orange juice 35 g yuzu purée
Frangipane
266 g 216 g sugar 266 g eggs 240 g almond powder 20 g T55 flour 280 g pastry cream 25 g rum (optional) 34 g anise-based liquor (optional) 660 g raisins, soaked and drained
Assembly and Baking
SQ polenta SQ granulated sugar
The recipe, step by step
1
Puff pastry
Using a dough hook, blend the T45 plain flour with the T55 strong flour, the salt, the butter cut into small cubes, the vinegar and the water. Roll into a ball and leave to rest in the refrigerator. Roll out the dough and insert the butter sheet. Fold the dough and complete six simple turns, respecting the required resting times.
Roll out to a thickness of 2 mm and cut out 300-mm diameter circles from the puff pastry.
Leave to rest.
2
Creme patissiere
Bring the milk to the boil. Pour onto the custard powder, flour, sugar and egg yolks (which have been beaten until pale in advance).
Make a regular creme patissiere.
3
Soaked raisins
Heat the juice and the pulp together, and soak the raisins in this juice overnight.
4
Frangipane
Beat the eggs, which should be at room temperature, and sugar until pale. Add the softened butter, ground almond and flour. Smooth out the creme patissiere, which should be at room temperature, and add the mixture. Incorporate the lukewarm alcohols and the raisins.
Pipe the frangipane (approximately 450 g) in 250- mm diameter circles on a sheet of baking paper and place in the freezer.
5
Assembly and Baking
Place a frangipane round in the centre of a puff pastry circle.
Use a pastry brush to dampen the edges with water. Close the galette with another puff pastry circle. Turn the galette over and dampen slightly, then sprinkle with equal amounts of coarse crystal sugar and polenta. Score and prick the top.
Turn the galette over (decorated side on a baking sheet) and bake at 165°C for about 40 minutes.
Recipes
