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Makes two 12cm galettes or one 24cm galette
Recipe Step by Step
185g Plain flour
3g White vinegar
150g Unsalted butter*
55g Plain flour
*See the nutrition tip section at the end of the recipe for a plant-based alternative.
To make the beurre manié, in the bowl of the electric whisk with a paddle attachment, mix the room-temperature butter with the flour. As soon as you obtain an even dough, stop mixing. Create a roughly 5mm thick regular rectangle in between two sheets of baking paper using a rolling pin. Keep the beurre manié in the refrigerator until it is to be added to the dough.
After the resting time, spread the détrempe dough so that it stretches to two thirds of the surface of the butter rectangle. Place the détrempe dough on one end of the beurre manié, ensuring that the surfaces align. Fold the surface of the rolled-out butter that is not covered by détrempe dough back over rolled-out dough. Then, fold the layered surface over this. This step is known as a ‘single turn’. Rotate the dough by a quarter and then carry out a book turn.
Put the dough aside, wrap in plastic wrap and place in the refrigerator for at least 2 hours to ensure that the dough has time to rest. Carry out another single turn and book turn, making sure that you rotate the dough by a quarter each time. Put the dough aside, wrapping it in film and placing it in the refrigerator for at least 2 hours before rolling it out.
HAZELNUT PRALINÉ CREAM
30g Caster sugar
80g Creamed butter
50g Raw hazelnut flour
100g 50% Almond & Hazelnut Praliné
*See the nutrition tip section
at the end of the recipe for
a plant-based alternative.
Gradually add the eggs.
Finally, add the raw hazelnut flour and praliné.
Assembly and finishing
1 Egg yolk
1 Sugar syrup
30g Candied lemon
Roll out four puff pastry circles of 12cm diameter. Using a piping bag with a plain round nozzle, pipe the
hazelnut praliné cream, making sure to leave a 1cm space between the edge of the first puff pastry disc.
Sprinkle on small candied lemon cubes.
Hide a chocolate fève inside the cream. Cover with the second puff pastry disc. Brush the puff pastry with
egg yolk wash to give it a golden colour. Place in the refrigerator for at least 30 minutes before decorating
the top with patterns of your choice using a small knife. Bake at 190°C for 45 minutes.
Take out of the oven and use the brush to apply a layer of sugar syrup. This will add a glossy shine to your
galette. After it has completely cooled, arrange the remaining pieces of candied lemon in an abstract way
on top of the middle of the galette.