By Nicolas Boussin & Clément Nadeau

Recipe Provencal Galette

To make this dish

Ingredient list

  • Puff pastry
    1880 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 cream
    275 g milk
    40 g sugar
    60 g egg yolks
    12 g powdered cream
    12 g T55 flour
  • Fig apricot frangipane cream
    585 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 streusel
    150 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 finish
    QS eggs
    120 g pine nuts
    120 g raw almonds
    120 g oat flake

The recipe, step by step

  1. 01

    Puff pastry

    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.

  2. 02

    Pastry cream

    Make a pastry cream in a traditional way.

  3. 03

    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.

  4. 04

    Cream cheese streusel

    Mix all the ingredients together. Pass the dough through a sieve and freeze.

  5. 05

    Provencal galette finish

    Chop the almonds into sticks and blend with the oatmeal and the pine nuts.

  6. 06


    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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