By Lucas Bistoquet 

Winner of the Best Galette of Miami 2021/2023 
Chief baker at Bonjour Bakery, Miami /

Manié butter for inverse puff pastry

  • 250 g T65 flour
  • 650 g extra dry butter (for “tourage”)

In a bowl of a mixer fitted with the paddle attachment, mix both ingredients until fully incorporated. Keep the resulting butter at 16° C (61° F) to avoid loss of liquid. 

Divide into two pieces of 450 grams. Cut into two 22×22 cm squares with the help of an acetate sheet. Keep refrigerated at 4° C (39° F) for 24 h.

Inverse pastry dough

  • 750 traditional T65 French flour
  • 150 g egg yolks
  • 100 g PDO butter, 84% fat, softened
  • 450 g chilled water (at 4°C / 39° F)
  • 15 g white vinegar

Knead all the ingredients for 5 min on first speed and another 7 min until an elastic dough is obtained. Shape the dough into 20×20 cm squares and set aside at 4°C (39° F) for 24 h.


  • 800 g butter
  • 800 g sugar
  • 800 g almond flour
  • 5 g salt
  • 20 g starch
  • 80 g eggs
  • 100 g rum
  • 800 g vanilla-flavored crème pâtissière

Place all the ingredients in the bowl of a mixer except the eggs, tum and creme pâtissière. Using the paddle.


Base Temperature: 46° C to 50° C (115° F to 122° F).
Incorporation: using a mixer, place all the ingredients in the bowl.
Milling: approximately 6 min in first speed.
Consistency bastard dough.
Weighing: 1 paton of 1625 g.
Minimum relaxation: 1 h at 3°C (37° F).
Tourage: Embed the tempera in the beurre manié, give it a turnouble and a single round.
Relaxation: Minimum 4 h at 3°C (37° F).
Tourage: Give a double turn and a single turn.
Relaxation: around 12 h at 3°C (37° F).

In the rolling mill, roll out the dough to a thickness of 1.5 mm. Cut into 6 discs of 23.5 cm in diameter. Allow the lamination disks to relax for at least 1 h at 3°C (37° F).
Pipe 300 g of frangipane cream in the center of the 3 discs. Arrange one bean per pancake. Moisten the edges very lightly, then cover with a second disc and seal. Leave to relax for at least 1 h at 3°C (37° F).
Flip the galette, then brown with egg yolk.
Using a knife, delicately score the surface of the galette to obtain the design, then prick them.
Leave to relax at around 3°C (37° F).
Cook for around 45 min, at 175°C (347° F) in a fan oven, or at 190°C (374° F) in a deck oven.
Brush the galette with neutral syrup.
Let cool on the rack.

To order your French flours, click here

(Photo credit: L Bistoquet/Bonjour Bakery)