By Nicolas Boussin - Maxime Guérin

Recipe Galette des Lys

To make this dish

Ingredient list

  • Inverted puff pastry
    130 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 Patissiere
    270 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 glaze
    250 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 cream
    400 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 confit
    1 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

  1. 01

    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.

  2. 02

    Creme Patissiere

    Make a creme patissiere using a traditional method.

  3. 03

    Red glaze

    Mix the ingredients together.

  4. 04

    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.

  5. 05

    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.

  6. 06

    Assembly

    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.


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