Recipe Radiant Galette

To prepare this dish

Ingredient list

Puff pastry

940 g T55 flour
310 g T45 flour
125 g
25 g vinegar
500 g water
1000 g

Creme patissiere

350 g milk
50 g sugar
70 g egg yolks
15 g powdered cream
15 g T55 flour

Soaked raisins

400 g golden raisins
260 g orange juice
35 g yuzu purée

Frangipane

266 g
216 g sugar
266 g eggs
240 g almond powder
20 g T55 flour
280 g pastry cream
25 g rum (optional)
34 g anise-based liquor (optional)
660 g raisins, soaked and drained

Assembly and Baking

SQ polenta
SQ granulated sugar

The recipe,
step by step

1. 1

   Puff pastry

   Using a dough hook, blend the T45 plain flour with the T55 strong flour, the salt, the butter cut into small cubes, the vinegar and the water. Roll into a ball and leave to rest in the refrigerator. Roll out the dough and insert the butter sheet. Fold the dough and complete six simple turns, respecting the required resting times.
   Roll out to a thickness of 2 mm and cut out 300-mm diameter circles from the puff pastry.
   Leave to rest.
2. 2

   Creme patissiere

   Bring the milk to the boil. Pour onto the custard powder, flour, sugar and egg yolks (which have been beaten until pale in advance).
   Make a regular creme patissiere.
3. 3

   Soaked raisins

   Heat the juice and the pulp together, and soak the raisins in this juice overnight.
4. 4

   Frangipane

   Beat the eggs, which should be at room temperature, and sugar until pale. Add the softened butter, ground almond and flour. Smooth out the creme patissiere, which should be at room temperature, and add the mixture. Incorporate the lukewarm alcohols and the raisins.
   Pipe the frangipane (approximately 450 g) in 250- mm diameter circles on a sheet of baking paper and place in the freezer.
5. 5

   Assembly and Baking

   Place a frangipane round in the centre of a puff pastry circle.
   Use a pastry brush to dampen the edges with water. Close the galette with another puff pastry circle. Turn the galette over and dampen slightly, then sprinkle with equal amounts of coarse crystal sugar and polenta. Score and prick the top.
   Turn the galette over (decorated side on a baking sheet) and bake at 165°C for about 40 minutes.

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