Home Baking


Made with Caraïbe 66%

Makes two 16cm galettes

4 steps

Recipe Step by Step



250g Flour
5g Salt
15g Butter
130g Water
125g European-style butter

Make the détrempe dough (a mixture of flour, water and salt, the starting point for making certain types of pastry): mix together the flour, salt and the 15g butter in a food processor. As soon as the mix has a crumbly texture, add the water.
Spread the dough into an approximately 40 × 25cm rectangle between two sheets of greaseproof paper.
Leave it to rest in the refrigerator for 1 to 2 hours.
Spread the butter into an approx. 18 × 25cm rectangle between two sheets of greaseproof paper.
Trap the butter in the dough to make it disappear.
Fold once and let it rest for at least 45 minutes in the refrigerator.
Then repeat the fold 5 more times with 45 minutes of rest between each book turn. Roll out the puff pastry to a thickness of 2mm and cut out discs of dough 16cm in diameter. Store in the refrigerator.


90g Whole milk
10g Whipping cream 35%
10g Cornflour
1 Egg yolk
30g Caster sugar
1⁄4 Vanilla bean NOROHY

Bring the milk and cream to the boil along with 1⁄4 vanilla bean.
Whisk together the starch and sugar, then add the egg yolk.
Pour the boiling milk and cream over this mixture and cook over a low heat until the mix comes back to the boil.


85g Butter
170g Almond paste
20g Finely ground almonds
10g Cornflour
1 Vanilla bean NOROHY
85g Eggs
85g Basic crème pâtissière

Soften the almond paste with the 85g of egg.
Add the finely ground almonds, vanilla and creamed butter. Gently whip up the mix, then add the cornflour.
Finally, incorporate the tempered crème pâtissière.


410g Vanilla-flavored almond cream
90g CARAÏBE 66%

Melt the CARAÏBE 66% chocolate at 95-105°F (35-40°C) and add it to the vanilla-flavored almond cream. Stir thoroughly.
Store in the refrigerator.

Assembly and finishing

Roll out the pastry to a thickness of 2mm. Leave to rest for 5 minutes before cutting to avoid the dough retracting. Cut out the 16cm discs and place them on a tray covered with greaseproof paper.
Glaze around the edges.
Pipe 225g of chocolate-flavoured almond cream.
Place down the top and seal the edges tightly.
Glaze once and leave to rest for 5 minutes in the refrigerator.
Glaze a second time and carve out diamonds with the tip of a knife.
Pierce around the outside and at the centre to allow steam to escape. Crimp the edges of the dough with your fingers.
Leave to rest for 15-20 minutes in the refrigerator before cooking.
Bake in a fan-assisted oven at 355°F (180°C) for 35-40 minutes.