- For 6 people
To make this dish
Inverted puff pastry130 g T45 flour
250 g T55 flour
290 g T45 flour
600 g T55 flour
34 g salt
10 g vinegar
1 kg Unsalted 1kg butter Sheet 84% M.G.
360 g Lescure Unsalted 500g butter Roll 82% fat
Creme Patissiere270 g whole milk
70 g Lescure UHT Cream 35% fat
50 g fine sugar
85 g egg yolk
17 g T55 flour
17 g powdered cream
Red glaze250 g eggs
25 g milk
25 g egg yolk
1 g salt
0,5 g colorant poudre rouge framboise
0,5 g colorant poudre rouge cerise
Lemon vervain frangipane cream400 g Lescure Unsalted 500g butter Roll 82% fat
350 g fine sugar
400 g eggs, room temperature
400 g ground almonds
40 g flour
400 g pastry cream
50 g kirch
6 g poudre de verveine
20 g lemon zest
Morello cherry confit1 kg frozen Morello cherries
150 g sugar
10 g yellow pectin
10 g potato starch
30 g liqueur Cherry 25°
The recipe, step by step
Inverted puff pastry
Using a food processor, combine the two flours (A), and the dry butter to make the kneaded butter.
Spread onto a baking sheet and chill in the refrigerator.
Mix the flours (B), 34 g salt, 360 g butter, 10 g vinegar and 290 g of water to make the dough.
Roll into a ball and leave to rest in the refrigerator.
Roll out the kneaded butter and insert the alreadyrolled out dough.
Complete two double followed by two simple turns with the kneaded butter, respecting the resting time required.
Make a creme patissiere using a traditional method.
Mix the ingredients together.
Lemon vervain frangipane cream
Mix together the softened butter, sugar and eggs followed by the ground almonds and the sieved flour.
Loosen the creme patissiere with the Kirsch, lemon zest, vervain powder and incorporate into the mixture. Set aside in the refrigerator.
Morello cherry confit
Heat the Morello cherries to 40 °C. Add the sugar and the yellow pectin. Cover and cook on a low heat until a compote consistency is reached (10 mins).
Drain the cherries and reduce the juice to 56% Brix.
Add the potato starch (mix with a little water) and bring to the boil.
Add the cherry liqueur 25%.
Mix in the Morello cherries and pour onto a Silpat®.
Freeze and cut 2 cm cubes.
On a baking tray, pipe 100 g of the lemon vervain frangipane into an oval shape (26 x 14 cm). Add pieces of the frozen Morello cherry confit and cover with 120 g of lemon vervain frangipane cream. Place in the freezer.
Roll out the pastry to a thickness of 1.5 mm then leave to rest in the refrigerator.
Cut out 30 x 18 cm ovals using a knife and leave to rest in the refrigerator.
Moisten the edges of the pastry with water using a brush.
Add the lemon vervain frangipane cream and Morello cherries.
Cover with another layer of pastry. Seal the edges then leave to rest in the refrigerator.
Apply a first layer of the red glaze and leave to rest in the refrigerator. Apply a second layer of red glaze then score the surface of the galette. Sprinkle over a layer of chopped pink pralines.
Prick. Cook at 165 °C in a fan oven for 50 minutes.
Place a sheet of perforated baking paper (or a grill) on the galette after 10 minutes if required.