Galette is a traditional cake from France and some other countries in Europe. The cake has a golden crust, sweet filling, and an enticing aroma. Let’s cook with TasteVN to learn how to make this delicious galette!
1. Traditional Galette
-
Preparation
45 minutes
-
Cooking
1 hour 20 minutes
-
Difficulty
Medium
Ingredients for Traditional Galette Serves 6 people
Puff pastry 400 gr Hazelnuts 280 gr Almonds 180 gr Walnuts 100 gr Amaretto liqueur 2 tablespoons Unsweetened fresh milk 300 ml Unsalted butter 120 gr Cornstarch 40 gr All-purpose flour 10 gr Chicken eggs 6 eggs Vanilla extract 1 teaspoon Sugar syrup A little Sugar 375 gr
What is puff pastry? Where to buy puff pastry?
- Puff pastry is a type of dough made from flour and separated butter. When baked, the butter turns into steam, helping to puff up the layers of dough, which is why the finished pastry is always beautifully puffed without the use of baking powder.
- When raw, puff pastry looks just like a regular block of dough, but upon closer inspection of the cross-section, you will see many thin layers of dough and butter stacked on top of each other.
- You can buy puff pastry at large supermarkets, stores selling baking ingredients, or on reputable e-commerce websites.
- No matter where you buy it, you should consider choosing reputable sellers to ensure quality.
What is hazelnut? Where to buy hazelnuts?
- Hazelnuts are the nuts of the hazel tree, with a dark brown shell and white kernel inside. Hazelnuts are usually eaten raw, roasted, or ground into powder.
- You can find hazelnuts at large supermarket chains or stores that sell imported baking ingredients. You can also order them from e-commerce websites or online retail platforms.
- No matter where you buy them, you should consider choosing reputable sellers to ensure quality.
What is pecan? Where to buy pecans?
- Pecans originate from North America and Mexico. The pecan has a yellow-brown outer shell, and the nut is oval-shaped, occupying 40 – 60% of the inside of the fruit.
- When eating pecans, you will notice a slightly sweet, rich, and creamy flavor.
- You can buy pecans at large supermarkets or stores specializing in imported goods or purchase them on reputable e-commerce websites!
Where to buy almonds?
- You can buy almonds at supermarkets or food stores near your home.
- You can also order almonds from e-commerce websites or online food retail platforms.
- You can also purchase almonds at the nearest TasteVN supermarket or order online on the website bachhoaxanh.com.
Tools Required
Oven, blender, pot, sieve, whisk,…
Tools Required
How to make traditional Galette
-
Making nut candy powder (praline)
First, with 280g of hazelnuts, 180g of almonds, and 100g of walnuts, roast each type for 8 – 10 minutes over medium heat, and when the nuts are fragrant, turn off the stove.
First, add 265g of sugar to a pot along with 65ml of water and boil over medium heat.
When the sugar has completely dissolved and is boiling, add 200g of hazelnuts, 100g of almonds, and 100g of walnuts, stirring well to coat all the nuts with sugar.
The sugar will crystallize and coat the nuts; continue to cook over medium heat until the sugar melts again and turns golden brown.
Pour the nut candy onto a large tray lined with parchment paper, spread the candy thinly, and let it cool and harden.
Once the candy has hardened, crush it by hand, place it in a blender, and blend until finely ground.
-
Make Egg Cream
Boil 300ml of unsweetened fresh milk over medium heat, and turn off the stove when the milk just starts to boil.
Add 3 egg yolks into a large bowl along with 60gr of sugar, and mix well until the egg yolks and sugar are fully combined.
Mix 20gr of cornstarch and 10gr of all-purpose flour together, then add this mixture to the egg mixture and continue to stir everything together. Next, slowly pour in the hot milk that you just boiled, while pouring, stir continuously to ensure the mixture is well combined!
Pour the mixture into a pot and cook over very low heat, stirring continuously to ensure the egg cream is smooth and prevent it from burning at the bottom. When the cream has gently boiled and thickened, strain it through a sieve to ensure the egg cream is as smooth as possible.
Add 20gr of softened unsalted butter at room temperature and 1 teaspoon of vanilla extract into the cream, stirring until everything is well combined, then cover tightly with plastic wrap.
Let the cream sit at room temperature for 1 hour, and once it has completely cooled, place it in the refrigerator for 2 – 3 hours to set the cream nicely.
-
Making the filling
Put 100g of unsalted butter in a bowl to soften at room temperature, along with 50g of sugar, and mix well. Next, add 1 egg and an additional egg yolk, keeping the egg whites for the next step.
Then, add about 2 tablespoons of Amaretto liqueur and stir everything together with a whisk.
With the remaining 80g of toasted almonds and 80g of hazelnuts, grind them finely and add to the filling mixture, then sift in 20g of cornstarch.
Add in 5 tablespoons of finely ground candy flour from step 1 and mix everything together. Finally, add 150g of sweet cream and mix again to complete the filling.
-
Making the pastry
With 400g of puff pastry (pâte feuilletée), you should place a little flour on the table to prevent sticking. Roll the dough out very thinly into a rectangle about 0.3cm thick.
Then, use a round mold with a diameter of 20cm, place it on the dough, and cut the dough according to the mold. You should cut out 2 equal round pieces of dough, each 20cm.
-
Shaping
Place round dough piece number 1 in the center of the baking tray lined with parchment paper. With the leftover dough from cutting, cut it into 2 strips with a width of about 1cm.
Attach the 2 strips of dough around the edge of the round dough piece using the egg white saved from step 2.
Next, fill the center of the dough with the filling. Hide a small figurine that you like inside the filling. Place the figurine slightly off to one side to ensure that when cutting the cake, the figurine will be contained within a single piece of cake.
Take round dough piece number 2 and cover the top of the cake, sealing the edges with egg white. Use 1 beaten egg to brush a thin layer over the surface of the cake.
Place the baking tray in the refrigerator for 45 – 60 minutes. After chilling the cake, use a knife to make several cuts on the surface of the cake without cutting all the way through the dough.
The curved cuts should extend from the center of the cake to the edges, evenly spaced so that the surface of the cake resembles a spinning pinwheel. For the edges of the cake, use the knife to make many cuts spaced about 1cm apart.
Use the tip of the knife to cut about 4 – 6 small holes along the curved lines made on the surface of the cake to allow air to escape during baking, preventing the cake from puffing unevenly.
Use a brush to apply a final layer of beaten egg on the surface of the cake before placing it in the oven.
-
Baking the cake
Preheat the oven to 180 degrees Celsius for 20 minutes. After the preheating time, place the cake in the oven and bake for 40 – 45 minutes at 180 degrees Celsius.
When the cake has risen and the top turns golden brown, the cake is done. Remove the cake from the oven and brush a little sugar syrup on the surface for a nice glossy finish.
-
Final product
The finished cake will have a beautiful golden brown crust, with a fragrant aroma from butter and Amaretto liqueur. The flaky pastry is evenly puffed, and the filling is rich and buttery, with a delightful sweetness from the nut candy.
2. Apple Galette
-
Preparation
1 hour 20 minutes
-
Cooking
45 minutes
-
Difficulty
Medium
Ingredients for Apple Galette Serves 4
All-purpose flour 160 gr Apples 380 gr Heavy cream 120 ml Unsalted butter 150 gr Apple cider vinegar 1 tablespoon Cinnamon 1/4 teaspoon Lemon juice 1 tablespoon Chicken egg 1 piece Brown sugar 10 gr Granulated sugar 200 gr Salt A little Ice-cold water 60 ml
How to choose good apples
- When selecting apples, you should choose those with a deep red color, even coloring, a natural fragrance, a green stem that is still firmly attached to the fruit. In particular, apples with tiny white speckles will be sweeter.
- You should choose apples of moderate size, not too big or too small, with a balanced shape, and slightly bumpy skin will be sweeter than those that are too shiny.
- When buying apples, you should gently flick the fruit with your fingers; if you hear a loud, clear sound, feel it is firm and solid, and it feels heavy in your hand, these are likely to be crisp and tasty apples.
- You should avoid buying apples that are bruised, have black spots on the body, or have scratches because they are more likely to spoil and quickly affect other apples.
- Avoid buying apples that lack fragrance, have no stems, or have wilted stems. These are often apples that have been stored too long or have been treated with chemicals.
See details: How to choose crisp, non-mealy apples
Where to buy cinnamon powder?
- You can buy cinnamon powder at stores selling baking ingredients or at markets, supermarkets,… near where you live.
- You can also order cinnamon powder from e-commerce websites or reputable online shopping sites.
- No matter where you buy it, you should consider choosing reputable sellers to ensure quality!
Where to buy apple cider vinegar?
- You can buy apple cider vinegar at markets, supermarkets, and stores near you.
- You can buy apple cider vinegar at the nearest TasteVN supermarket or order online on the website bachhoaxanh.com
- No matter where you buy it, you should consider choosing reputable sellers to ensure quality!
Tools needed
How to Make Apple Galette
-
Mixing and Resting the Dough
Put 155g of all-purpose flour, 1 tablespoon of sugar, and 1/4 teaspoon of salt into a bowl and mix well with a fork. Next, add 120g of cold unsalted butter and use the fork to mash the butter, mixing all the ingredients thoroughly.
Then, add 1 tablespoon of apple cider vinegar to the bowl and mix the dough with your hands, followed by adding 60ml of cold ice water. Knead the dough firmly until it forms a thick, pliable ball that no longer sticks to your hands.
You can add more water if the dough is too dry, but be careful not to make it too wet. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to chill the dough.
-
Making the Apple Sauce
Peel 680g of apples, remove the seeds, and slice them thinly. Place a pan on the stove over medium heat, add the sliced apples along with 1 tablespoon of lemon juice, 1/4 teaspoon of cinnamon powder, and 65g of sugar.
Stir the apples continuously in the pan for about 10 minutes until soft, then add 1 tablespoon of unsalted butter and continue to stir until the butter melts and combines with the apples, then turn off the heat and let the filling cool.
-
Roll out the dough
Sprinkle a thin layer of flour on the table to prevent sticking. Place the chilled dough on the table and roll it out thinly into a large round shape, about 0.5cm thick. Place the dough onto a baking tray lined with parchment paper.
-
Shape and bake the pie
Place the apple filling in the center and spread it evenly around. Leave about 5cm of the edge of the dough around the sides and fold the edges over the apple filling.
Using one beaten egg yolk, brush a thin layer over the folded edges of the pie. Next, sprinkle the brown sugar evenly over the brushed egg layer.
Preheat the oven to 200 degrees Celsius for 10 minutes. After the oven is preheated, place the pie inside and bake at 220 degrees Celsius for 25 minutes until the crust turns golden brown.
-
Make caramel sauce
Place a pan on the stove over medium heat, add 120g of sugar, 1/4 teaspoon of salt, and 1 tablespoon of unsalted butter. Cook until the butter and sugar are completely melted and turn golden brown. Then add 120ml of heavy cream and stir well, then turn off the heat.
When the cake is done, take it out of the oven and drizzle the caramel sauce over the top, and the cake is ready!
-
Final product
The apple galette has a fragrant smell of butter and cinnamon, with a beautifully golden crust, soft sweet apple filling, blended with rich caramel sauce that has a sweet creamy taste. This will definitely be a very special cake to give to loved ones.
What is Galette?
- King cake or three kings cake in French is Galette des rois. It is a traditional cake during Epiphany or the festival of Mardi Gras/Carnival depending on the country.
- Inside the cake, there is usually a small figurine believed to be Baby Jesus; the person who finds the piece of cake containing the figurine will receive many privileges.
- In France, the cake is sold with a paper crown for the person who finds the figurine to wear and become the king/queen of the party.
- The French king cake (Galette) consists of a pastry shell with many thin layers, and the filling is made from almond flour, sugar, butter, and eggs. Inside the cake, the hidden figurine can represent anything like a car or cartoon characters,…
What is all-purpose flour?
- All-purpose flour is made from soft winter wheat and hard spring wheat; this type of flour contains a high protein content, ranging from 10% to 12%.
- All-purpose flour is also known as flour number 8, commonly used in baking recipes. There are currently 2 main types: bleached and unbleached.
- Bleached flour is flour that has been treated with chemicals or natural methods to remove its natural yellow pigment. Unbleached flour has not been treated to remove the yellow pigment.
See more:
With the 2 ways to make galette deliciously authentic French that TasteVN just shared with you, we hope you will be able to make this unique cake right away for the whole family to enjoy. Wishing you success in your cooking!
