Recipe by our friends of @unrêve !
For a 6 person 22cm galette:
Pink puff pastry:
160g water
6g salt
315g flour
50g soft butter
15 g beet powder A pinch of red colorant
A pinch of red coloring
250 g dry butter
Melt the 50g butter.
Pour all ingredients (except dry butter) into the bowl of your mixer. Mix at low speed until the dough is smooth, but do not knead too much.
Form into a ball and flatten into a square, wrap in cling film and leave to rest in the fridge for at least two hours. Roll out your dry butter between two sheets of parchment paper into a 20x20cm square.
Take your cold tempera and melt the 50g butter.
Pour all the ingredients (except the dry butter) into the bowl of your mixer. Mix at low speed until you have a homogeneous dough, but don’t over-knead it.
Form into a ball and flatten into a square, wrap in cling film and chill in the fridge for at least two hours. Roll out your dry butter between two sheets of parchment paper into a 20x20cm square.
Take your cold tempera and roll it out into a 40x20cm rectangle. Place the butter in the center of the dough, folding the edges of the dough inwards to completely enclose the butter.
Start rolling out the dough gently in one direction over 80x20cm.
Fold your dough into a wallet: fold 1/4 of the dough into the middle and fold the other edge in the same way towards the middle, then fold the whole in half.
Refrigerate for 20min.
Retrieve your cold dough, make a quarter turn and repeat this step a second time.
When the dough is cold, make a quarter turn and roll out the dough in one direction over 60x20cm. We’re now going to make a simple turn:
When the dough is cold, make a quarter turn and spread the dough in one direction over 60x20cm. Now we’ll make a simple turn:
Fold 1/3 of the dough inwards and the other third on top. Set the dough aside
Set the dough aside
Set the dough aside in the freezer for at least 20 min. Opaline: Make a dry caramel, leave to cool, then grind in a blender to a fine powder. Set aside in an airtight jar.
Pink Paste frangipane:
70g almond powder 25g sugar 25g brown sugar 60g butter 1 egg 12g T55 flour 20g pink paste 65g pastry cream 20g liquid cream Make a pastry cream: 50g milk 1 egg yolk 10g sugar 3g cornstarch 3g T55 flour Pour the boiling milk over the egg yolk previously mixed with the sugar, cornstarch and flour. Mix well before pouring back into the pan. Boil for 10s. Transfer the crème pâtissière to a container, straining on contact.
Cream the butter in a bain-marie or microwave for a few seconds. Add the sugar and brown sugar, and whisk well. Add the egg and continue whisking. Add the almond powder and pink paste, mix, then add the custard and liquid cream. Pipe the frangipane into a piping bag.
Coconut cream:
20g butter 15g powdered sugar
10g egg yolk 20g grated coconut
Cream the butter and add all the ingredients in order, one by one. Set aside. Assembly:
Roll out your puff pastry to a thickness of 3mm. Cut into two 24cm-diameter discs.
Spread a thin layer of coconut cream on one of the puff pastry discs, leaving a 3cm margin all around.
Sprinkle the pink paste frangipane over the coconut cream. Brush a little water around the edge of the galette and cover with the second disk of puff pastry, sealing the two disks together.
Pour the pink paste frangipane over the coconut cream. Brush a little water around the edge of the galette and cover with the second puff pastry disk, sealing the two pastry disks together.
Re-cut the galette to 22cm using a sharp knife or cutter. Turn the galette over onto the baking sheet and bake in a preheated oven at 180°C for a few minutes.
Turn the galette over onto the baking sheet and bake in a preheated oven at 180°C for 35-45min.
Once out of the oven, cover the top with grated coconut and sprinkle with opaline through a sieve.
Return to the oven for 3 min.
Enjoy warm!
