(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.
Then make a method of inverted puff pastry, making 4 folds in total.
Roll out the dough and cut 2 rounds 4 mm thick and 28 cm in diameter per galette.
Pol. Industrial Castro
Riberas de Lea
P. 54-57
27260, Lugo
@2024 Quescrem
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Inspire your creations with Quescrem!
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