Created by The French Pastry School
Yield: Two 9-inch Galettes
For the Almond Cream:
- 180g Butter, 82%
- 200g Confectionery sugar
- 1g Sea salt
- 180g American Almond® blanched almond powder
- 10g Pastry cream powder or cornstarch
- 120g Whole eggs
- Mix the butter and confectionery sugar in a stand mixer with a paddle attachment.
- Add the salt, nut powder, and pastry cream powder.
- Gradually add the eggs until the mixture comes together.
- Store in the refrigerator or freezer.
For the Puff Pastry:
- 2g White vinegar
- 180g Water (kept cold)
- 10g Sea salt
- 80g Butter, 82%
- 400g All-purpose flour
- 320g Butter, 82% fat (kept cold, for book)
- Dissolve the sea salt into the vinegar and water in a stand mixer bowl.
- Add the butter (80g) and the flour and then mix with the hook attachment until the dough comes together. Shape the dough into a ball and then cut across on the top.
- Cover with plastic wrap and then cool to 4°C / 39.2°F for 2 hours or overnight.
- Shape the 320g of butter into a 7” x 7” flat square, and then wrap and place it in the cooler.
- Roll out the dough into a large 12” X 12” square.
- Place the cold butter square on the dough with the corners of the butter square pointing towards the sides of the dough square. Fold the dough corners down over the butter towards the center (like an envelope) so that the butter is covered.
- Roll out the dough into a long rectangle and apply two single turns (also called book folds).
- Let the dough rest for 2 hours. Then apply 2 more turns. Repeat resting and then turning for a total of 6 single turns. Then again let rest for 1 hour.
- Roll out the puff pastry to 1/8” / 6mm.
- Cut out four 11” X 11” / 28 cm squares.
- Brush a thin layer of egg wash on the edges of one of the squares.
- Spread a 0.5” / 1.2 cm layer of almond cream in the center of two squares.
- Place a second square of puff pastry on top of the two filled squares.
- Press the edges together to make the two pieces stick.
- Glaze the top with a thin layer of egg wash.
- Then cut a scalloped edge around all edges using a sharp paring knife.
- Glaze again with egg wash and then score with a paring knife.
- Cut a small hole in the center which will act as a chimney to let the steam escape so that the product will rise evenly.
- Rest for two hours in the refrigerator.
- Bake in the deck oven for 50 minutes at 171˚C / 340˚F or correspondingly in the convection oven for 45 minutes at 163°C / 325°F.
- When baked, sprinkle with confectioner’s sugar. Place back in a 218°C / 425°F convection oven for a couple of minutes until the sugar is melted.
- Finally, cool and serve.