By Lucas Bistoquet
Winner of the Best Galette of Miami 2021/2023
Chief baker at Bonjour Bakery, Miami / www.bonjourbakeryusa.com
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.
Frangipane
- 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.
Direction
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.



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(Photo credit: L Bistoquet/Bonjour Bakery)