Sicilian galette
Pastry recipe
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Inverted puff pastry
Ingredients
- Water - 221g
- Fine salt - 14g
- Butter - 55g
- Flour T55 - 414g
- Butter - 359g
- Flour T55 - 138g
For 3 portions.
Weigh 4/5 of the water in a mixing bowl.The rest is used to adjust the texture of the lean dough.
Add the salt, melted butter and flour.
Mix, using the hook attachment, for about 1 minute.
If necessary add a few drops of the remaining water.
Make a 20 cm square with the lean dough.
Put the flour in a mixing bowl.
Add the cold butter cut into small cubes.
In the mixing bowl, use the flat beater, mix the flour and butter.
Make a 20 cm square with the kneaded butter.
Put the dough and the butter in the refrigerator for about 20 minutes.
Roll out the dough into a 20 x 40 cm rectangle.
Roll out the kneaded butter into a 20 x 60 cm rectangle.
Place the dough on top of the kneaded butter.
Fold the free portion of kneaded butter over the dough.
Fold again.
Turn by a quarter turn.
Roll out and flip twice.
Let the pastry stand in the freezer for about 5 minutes, then 20 minutes in the refrigerator.
Roll out and flip twice.
Let the pastry stand in the freezer for about 5 minutes, then 20 minutes in the refrigerator.
Roll out and flip once, 30 minutes before use.
-
Almond cream
Ingredients
- Butter - 105g
- Caster sugar - 105g
- Almond powder - 105g
- Egg - 84g
- Flour T55 - 11g
In the mixing bowl, use the flat beater to work in the butter.Add the caster sugar and ground almonds.Homogenise.Gradually add the previously beaten whole eggs.Finish by adding the flour. -
Lemon Cream
Ingredients
- Lemon (zest) - 2
- Butter - 40g
- Caster sugar - 55g
- Egg - 55g
In a pan, boil the lemon puree, peel, butter and caster sugar.Add the previously whisked eggs.Bring back to the boil.Cool rapidly. -
Egg wash
Ingredients
- Egg - 40g
-
Heavy syrup
Ingredients
- Water - 7g
- Caster sugar - 6g
- Invert sugar - 2g
In a pan, boil the water, caster sugar and inverted sugar.
-
Sicilian galette
Ingredients
- Almond cream - 410g
- Lemon cream - 215g
- Inverted puff pastry - 1 200g
- Egg wash - 40g
- Heavy syrup - 15g
- topping mirror - 60g
- Snow powder sugar - 5g
- yellow coloring - As required
- Lemon semi-candied sticks - 60g
- Lemon semi-candied sticks - 60g
In the mixing bowl, use the flat beater, mix the almond cream with the lemon cream.Add the semi-candied lemon.Roll out the inverted puff pastry to 2 mm thick.Cut out 6 x 20 cm diameter disks.Moisten the rim of 3 disks with the egg wash.Fill the galettes with marzipan cream with Sicilian lemon Cover with the remaining circles of pastry.Weld, crimp and turn.Glaze with egg wash.Leave the egg wash to dry.Add a second coat of egg wash.Cut stripes into the pastry.Leave for about 1 hour.Bake in the oven at 210°C for approximately 10 minutes,then at 180°C for approximately 35 minutes.Brush with syrup when the galette comes out of the oven.Cool and scoop out the centre of the galette using a 5 cm diameter pastry cutter.Mix the semi-candied lemon, neutral glaze and use it to fill the emptied part of the galette.Sprinkle the edge of the galette with yellow-coloured icing sugar.
