Recipe Galette with Sautéed Blackcurrants

To prepare this dish

Ingredient list

Cream-based puff pastry

500 g strong flour (T45, approximately 14% protein)
1000 g plain flour (T55, approximately 11% protein)
20 g salt
100 g water
1000 g Excellence whipping cream 35% fat
1000 g Extra dry butter 84% fat

Frangipane cream

310 g Elle & Vire all Purpose butter 82% fat
310 g sugar
310 g egg
310 g finely ground almonds
46 g plain flour (T55, approximately 11% protein)
184 g pastry cream
31 g dark rum (optional)

Pastry cream

141 g milk
35 g egg yolk whisked
28 g sugar
7 g plain flour (T55, approximately 11% protein)
7 g Pastry cream powder

Sautéed blackcurrants

643 g IQF Blackcurrant
107 g sugar
32 g blackcurrant liqueur (optional)

Galette with Sautéed Blackcurrants Finishing touches

200 g Coarse granulated sugar
200 g Cornmeal (Polenta)

Blackcurrants hibiscus opaline

374 g icing fondant
124 g Reserved blackcurrant juice
124 g glucose syrup
14 g Dried sorrel flowers
SQ water-soluble red colouring

Elle & Vire products used

Excellence whipping cream 35% fat

Extra dry butter 84% fat

Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1. 1

   Cream-based puff pastry

   Using the dough hook of the stand mixer, combine the two types of flour and the salt, adding the water and cream a little at a time. Shape into a ball and let rest in the refrigerator. Roll out the dough and insert the butter sheet. Close up the dough package and give it its turns.
   

2. 2

   Frangipane cream

   Cream the softened butter with the sugar, add the ground almonds and flour then gradually add the eggs. Stir the room-temperature pastry cream, combine the two mixtures then add the warmed rum.
   

3. 3

   Pastry cream

   Prepare a traditional pastry cream.
   

4. 4

   Sautéed blackcurrants

   Sauté the IQF blackcurrants with the sugar and blackcurrant liqueur in a well-preheated pan with the sugar and blackcurrant liqueur to extract the juice. Be careful that the berries remain whole. Drain and set the juice aside.
   

5. 5

   Galette with Sautéed Blackcurrants Finishing touches

   Combine the ingredients and set aside.
   

6. 6

   Blackcurrants hibiscus opaline

   Combine the fondant, blackcurrant juice, and glucose syrup and heat to 150°C. Add the colouring and pour onto a Silpat mat. Let cool. Grind in a food processor, then add the ground dried hibiscus flowers. Store in an airtight container to protect from moisture.

   
   

   Perform 5 single turns, letting the dough rest between turns. Roll out the puff pastry to a thickness of 2 mm and cut out Ø28 cm circles. Let rest.

   
   Pipe 300 g of frangipane into Ø20 cm circles on parchment paper using a 12 mm plain tip. Add 70 g of drained sautéed blackcurrants, then pipe in 50 g of frangipane. Smooth the surface and freeze.

   
   Place a frangipane insert in the centre of a puff pastry circle. Brush the edges with water to moisten. Top and seal with another puff pastry circle, giving it a quarter turn for even shrinkage. Optionally, recut the galettes to Ø26 cm and prick.

   
   Turn the galettes over, brush the surface with water to moisten slightly and sprinkle with the sugar/cornmeal mixture. Turn over onto a baking sheet lined with baking paper and bake in a 170°C convection oven for approximately 45 minutes.

   
   Turn the galettes over, sprinkle with the hibiscus opaline, and bake for another 5 minutes. After baking, brush the surface of the galettes with a thin layer of reserved blackcurrant juice and let cool.
   

   
   

Do you need help?

Do not hesitate to contact our chefs