To make this dish
PUFF PASTRY940 g plain flour (T55, approximately 11% protein)
310 g strong flour (T45, approximately 14% protein)
25 g salt
125 g Lescure Unsalted 500g butter Roll 82% fat
25 g vinegar
500 g water
1000 g Unsalted 1kg butter Sheet 84% M.G.
PASTRY CREAM350 g milk
50 g sugar
70 g Egg yolks
15 g cream powder
15 g strong flour*
FRANGIPANE CREAM350 g Lescure Unsalted 500g butter Roll 82% fat
350 g sugar
350 g eggs
350 g ground almonds
50 g plain flour (T55, approximately 11% protein)
210 g pastry cream
35 g dark rum (optional)
SESAME NOUGATINE110 g sugar
110 g glucose syrup
150 g white sesame seeds
10 g Lescure Unsalted 500g butter Roll 82% fat
1 g fleur de sel
CREAM EGG WASH200 g Egg yolks
50 g Lescure UHT Cream 35% fat
50 g milk
SQ coffee extract
FINISHING TOUCHESSQ white sesame seeds
The recipe, step by step
Using the dough hook of the stand mixer, combine the two types of flour, butter and salt while slowly drizzling in the vinegar and water. Form into a ball and let rest in the refrigerator. Roll out the dough and insert the butter sheet. Close the dough parcel and give it its turns..
Prepare a traditional pastry cream.
Cream the softened butter with the sugar. Add the ground almonds and flour. Gradually incorporate the eggs. Stir the room-temperature pastry cream so that it is smooth, and combine the two mixtures. Add the warmed rum.
Heat the sesame seeds in a convection oven. Prepare a dry caramel with the sugar. Add the warmed glucose syrup and stir to combine. Then stir in the warmed sesame seeds, butter and fleur de sel. Spread onto a Silpat mat and bake in a 170°C convection oven for 15 to 20 minutes.
CREAM EGG WASH
Combine the ingredients and set aside in the refrigerator.
SHAPING & BAKING
Perform 5 single turns on the dough, respecting the resting time between each. Roll out to a thickness of 2 mm and cut into Ø26 cm circles. Let rest.
Pipe out 300 g of frangipane in Ø20 cm circles on sheets of baking paper. Top with 80 g of sesame nougatine pieces then pipe out another 100 g of frangipane. Smooth, then place in the freezer.
Moisten the edges of a puff pastry circle with water using a brush. Place a frangipane insert in the centre. Top and seal with another circle of puff pastry giving it a quarter turn. Turn the galette over and brush with egg wash. Refrigerate for 30 minutes, then apply a second layer of egg wash. Repeat and brush with a third layer of egg wash. Score to create a geometrical pattern of two inverted roses. Prick the surface and bake in a 170°C convection oven for approximately 40 minutes. Remove from the oven, sprinkle with dextrose and return to the 170°C oven for another 10 minutes.
Let cool then place a Ø5 cm ring in the centre of the galette. Moisten with a little syrup and sprinkle inside the ring with lightly toasted sesame seeds.Chef's Tip
You can use different types of nuts in the nougatine if you wish.