Sicilian galette

Pastry recipe
INBP

INBP

The INBP, National Institute of bakery & pastry, is a state-approved foundation created in 1974 in Rouen, which employs around 50 people (researchers trainers, technicians, engineers and administr...
  1. 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.

  2. 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.
  3. Lemon Cream

    Ingredients

    • Frozen fruit purée 100% : Lemon - 55g
    • 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.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  4. Egg wash

    Ingredients

    • Egg - 40g
  5. Heavy syrup

    Ingredients

    • Water - 7g
    • Caster sugar - 6g
    • Invert sugar - 2g

    In a pan, boil the water, caster sugar and inverted sugar.

  6. Sicilian galette

    Ingredients

    • Almond cream - 410g
    • Lemon cream - 215g
    • Inverted puff pastry - 1 200g
    • Gilding - 40g
    • Heavy syrup - 15g
    • topping mirror - 60g
    • Sugar snow decor - 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.

Download this recipe

Download Download