Recipe Sugar Shack Galette

To prepare this dish

Ingredient list

Cream-based puff pastry

1500 g plain flour (T55, approximately 11% protein)
30 g salt
100 g water
1000 g Excellence whipping cream 35% fat
1000 g Extra dry butter 84% fat

Maple syrup-caramelized pecans

203 g maple syrup
203 g Pecan halves
7 g Elle & Vire gourmet butter 82% fat

Pecan frangipane cream

269 g Elle & Vire gourmet butter 82% fat
269 g ‘Vergeoise’ black sugar
269 g egg
199 g poudre d'amande brute
70 g Pecan halves
40 g plain flour (T55, approximately 11% protein)
159 g pastry cream
27 g dark rum (optional)

Pastry cream

122 g milk
31 g egg yolks
24 g sugar
6 g plain flour (T55, approximately 11% protein)
6 g powdered cream

Cream egg wash

196 g egg yolks
49 g Excellence whipping cream 35% fat
49 g milk
6 g coffee extract

Galette finishing touches

SQ dextrose

Elle & Vire products used

Excellence whipping cream 35% fat

Extra dry butter 84% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Cream-based puff pastry

   Dissolve the salt in the water. Combine the flour combine the flour, salted water while slowly drizzling in the cream. Shape into a ball, roll out into a rectangle and let rest in the refrigerator. Roll out the dough and insert the butter sheet. Close up the dough package and give it its turns.

2. 2

   Maple syrup-caramelized pecans

   Cut the pecan halves in half and roast in a140°C convection oven for 15 minutes. Heat the maple syrup to 117°C. Add the pecans. Caramelize then add the butter. Let cool.

3. 3

   Pecan frangipane cream

   Cream the softened butter with the brown sugar. Add the finely ground almonds, ground pecans and flour then gradually incorporate the room-temperature eggs. Stir the room-temperature pastry cream until smooth and combine with the other mixture. Finally, add the warmed rum.

4. 4

   Pastry cream

   Prepare a traditional pastry cream.

5. 5

   Cream egg wash

   Combine all ingredients and set aside in the refrigerator.

6. 6

   Galette finishing touches

   Perform 5 single turns, respecting the resting time between each turn. Roll the dough out to a thickness of 1.5 mm and cut into 28 cm discs. Let rest.

   
   Pipe 300 g of frangipane into Ø20 cm diameter circles on a sheet of parchment paper using a plain 12 mm nozzle. Sprinkle 80 g of caramelized pecans on top, then freeze.

    

   Moisten the edges with water using a pastry brush. Place a frangipane insert in the centre of a puff pastry disc. Cover with another puff pastry disc, turning it a quarter turn (to ensure even shrinkage during baking). Optionally, trim the galettes to Ø26 cm. Flip the galettes over. Brush with egg wash twice (30 minutes apart, keeping them in the refrigerator between coats).

   
   Mark the surface using a 9 cm maple leaf–shaped cutter.

   
   Score the surface, prick the galette, and bake in a 170°C convection oven for approximately 40 minutes. Dust with dextrose and bake for an additional 10 minutes. Let cool.

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