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Galette

Ingredients:

Serves 6

ALMOND CREAM

  • 100 g of uncooked almond paste (60% almond)
  • 50 g butter (Beurre de Charentes if available)
  • 1 pinch of salt
  • 1 egg
  • 1 small spoonful of rum
  • 50 g of crème pâtissière (French pastry custard)

Mix the almond paste with the butter, salt, eggs and rum Then, add the crème pâtissière.

 

 

Preparation:

preparation: 1 hour + 20 mins cooking time at 180°C

Roll out two sheets of puff pastry until they measure 20 cm in diameter and 3 mm thick. Garnish one with the almond cream, add a favor and cover with the second sheet of pastry.
Pinch the edges, glaze decorate then bake in the oven. Serve with a glass of Bau "Frizzant de Muscat" sparkling wine.