Recipe Provencal Galette
- For 24 people / 6 parts
To make this dish
Puff pastry1880 g T55 flour
620 g T45 flour
50 g salt
250 g Beurre doux Lescure Charentes-Poitou AOP
50 g vinegar
1000 g water
2000 g Lescure Butter Sheet PDO Charentes-Poitou
Pastry cream275 g milk
40 g sugar
60 g egg yolks
12 g powdered cream
12 g T55 flour
Fig apricot frangipane cream585 g Beurre doux Lescure Charentes-Poitou AOP
585 g sugar
585 g eggs
585 g ground almonds
90 g T55 flour
345 g pastry cream
54 g rum
260 g soft dried figs
260 g soft dried apricots
42 g lemon peel
Cream cheese streusel150 g Beurre doux Lescure Charentes-Poitou AOP
100 g cream cheese
250 g sugar
250 g ground almonds
250 g flour
5 g salt
Provencal galette finishQS eggs
120 g pine nuts
120 g raw almonds
120 g oat flake
The recipe, step by step
Mix together the flours, the salt and the
butter in pieces using the hook. Add the
vinegar and the water gradually. Shape into
1920 g dough squares and chill.
Make a pastry cream in a traditional way.
Fig apricot frangipane cream
Cut the figs and the apricots into small cubes. Cream the butter with the sugar. Add the ground almonds, the flour and pour the tempered eggs gradually. Smooth the tempered pastry cream and add the lukewarm rum. Add the soft dried fruit and the lemon zest.
Cream cheese streusel
Mix all the ingredients together. Pass the dough through a sieve and freeze.
Provencal galette finish
Chop the almonds into sticks and blend with the oatmeal and the pine nuts.
Roll out the dough, insert the tourage butter and fold over. Make 5 single folds respecting the required resting times. Roll out to a thickness of 2 mm and cut out 28 cm diameter circles from the puff pastry.
On a baking paper, pipe 25 cm diameter frangipane cream disks of 550 g each. Put in the freezer.
Put a fig apricot frangipane cream insert in the center of a puff pastry circle. Dampen the edges with a brush. Close the galette with another puff pastry circle while making a quarter turn.
Flip the galette over and brush the whole surface with egg wash. Prick de dough and sprinkle 60 g of the dried fruit mix and 75 g of Cream Cheese streusel.
Bake in a convection oven at 165°C for about 50 minutes (lay a baking paper on top of the galette halfway through cooking in order to avoid the topping from turning brown).
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