Size and cooking
- 24.25 cm
- Baking temperature: 170°C about 60 minutes in an air oven. After 30 minutes, at 180°C
Mounting
-
- Pour the frangipane cream on a layer of puff pastry.
- Add a little egg glaze, then put the second layer on top and close the galette tightly.
- Bake the galette on a silpat between 2 trays with 4 wooden wedges.
INVERTED PUFF PASTRY
Ingredients
1:112.5 g T45 flour
112.5 g T55 flour
112.5 g T55 flour
2:
90 g water
1.5 g of white vinegar
10 g salt
210 g T55 flour
70 g dry butter
Preparation
-
(1) Mix everything together to obtain what we call “
Beurre Manié
“or kneaded butter. -
(2) Initial dough: Melt the butter and mix with the rest.
Next, make an inverted puff pastry method, making 4 folds in total.
Roll out the dough and cut 2 rounds 4 mm thick and 28 cm in diameter per galette.
PASTRY CREAM
Ingredients
250 g milk
62.5 g sugar
20 g corn starch
50 g egg yolks
1 vanilla pod
Preparation
- Heat the milk. First mix the sugar and egg yolks, then add the custard powder and mix.
- Pour half of the milk over this preparation, mix, then put it back into the pan.
- Bring to a boil and boil for a few minutes.
ALMOND CREAM
Ingredients
62.5 g butter
62.5 g of
Quescrem Plus
Quescrem Plus
125 g sugar
125 g almond powder
125 g whole eggs
2 pinches of vanilla powder
7 g dark rum
Preparation
- Mix together the almond powder, butter, vanilla powder, sugar and
Quescrem Plus
and beat well. - Then add the whole eggs little by little.
- Then add the rum and mix.
FRACHIPANA CREAM (2 pcs.)
Ingredients
500 g almond cream
250 g pastry cream
10 g corn starch
10 g brown rum 45°C
Preparation
- Whip the pastry cream, add the almond cream, then the cornstarch and rum.
- Form two 18.5 cm diameter rings, add a layer of Quescrem Plus on top and freeze.
SYRUP FOR THE GLAZE
Ingredients
50 g water
75 g sugar
12 g of glucose
¼ cap of rum
Preparation
- Mix everything except the rum and bring to a boil.
- When cold, add the rum.
