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Part 1: Puff Pastry Dough

Base dough:

  • 450g Flour T55
  • 230g Water
  • 18g White vinegar
  • 15g Salt
  • 7.5g Sugar

Dry Butter Base:


Base Dough

  1. In a mixing bowl, add all dry ingredients, mix until combined.
  2. Add liquid ingredients and mix until dough forms.
  3. Rest in the refrigerator for 30 minutes.

Dry Butter Base

  1. In a mixing bowl, add all ingredients, mix until combined.
  2. Roll out the butter to an even rectangular shape. Reserve in the refrigerator until set.

Puff Pastry

  1. Roll out the base dough to about 1cm thick (at least double the length of the dry butter and slightly wider).
  2. Place the dry butter base in the middle of the dough and seal it by closing it like a book. Roll out and make a 1st fold.
  3. Roll out again and then make a 2nd fold.
  4. Roll out again and then make a 3rd fold.
  5. Refer to Assembly for further instructions.
Part 2: Pastry Cream
  • 175g Milk
  • 75g Cream 35%
  • 60g Eggs
  • 25g Granulated Sugar
  • 15g Cornstarch
  • 7.5g Butter
  • 2.5g Flour T80
  1. In a bowl add eggs, sugar, cornstarch & flour, mix to a smooth paste and reserve.
  2. Bring milk and cream to a boil.
  3. Stream into egg mixture, mix until combined.
  4. Return to heat and bring to a boil for 30 seconds.
  5. Remove from heat, add butter and mix.
  6. Transfer to a heat-proof container. Add a layer of plastic wrap to the surface of the pastry cream.
  7. Cool immediately and reserve until needed.
Part 3: Almond Cream
  • 125g Almond powder
  • 90g Butter
  • 90g Raw sugar
  • 75g Eggs
  • 2g Fleur de sel
  1. In a bowl add all dry ingredients (except for the salt), mix until combined.
  2. Add eggs, mix until combined and smooth.
  3. Add salt, and mix until combined.
  4. Reserve.
Part 4: Nib Praline
  • 125g Hazelnuts
  • 62g Granulated sugar
  • 50g Cocoa nibs
  • 30g Grapeseed oil
  • 20g Water
  • 2.5g- Fleur de sel
  1. Toast hazelnuts at 140ºC/284ºF for 40 minutes.
  2. Make a dark caramel with sugar and water.
  3. Pour caramel over toasted hazelnuts. Allow setting and cool.
  4. Break and add to a food processor. Mix for 2 minutes.
  5. Add salt, nibs and pulse.
  6. Add oil and blend for 30 seconds.
  7. Reserve.
Part 5: Frangipane
  • 125g Pastry cream
  • 177g Almond cream
  • 30g Nib praline
  • 25g deZaan Crimson Red
  • 25g Dark chocolate (chopped)
  • 6.5g Cornstarch
  • 1g Fleur de sel
  1. In a mixing bowl add pastry cream, mix to loosen.
  2. Add the rest of the ingredients (except for the chocolate), mix until combined.
  3. Add chocolate, mix until combined.
  4. Add 200g to a round ring (14cm diameter and freeze.
  5. Refer to assembly for further instructions.
Part 6: Assembly
  1. Roll out puff pastry to 3.5cm and cut rounds (20cm diameter).
  2. Place a puff pastry round on the table.
  3. Place a disc of frangipane (frozen) in the centre of the puff pastry.
  4. With a small pastry brush, wet the edge of the puff pastry round.
  5. Place 2nd round of puff pastry. Making sure to give it a 90-degree turn before placing it down.
  6. Trim to create a perfect circle.
  7. Reserve in the refrigerator for 5 hours.
  8. Egg wash and score the top of the galette to the desired design.
  9. Bake galette at 170ºC/338ºF for 40 minutes.


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