French Galette Food

FRENCH APPLE GALETTES

Steps:

• Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
• Unfold the sheets of puff pastry and cut each sheet into quarters. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stems. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Sprinkle the full 3/4 cup of sugar over all the pastry pieces and dot with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the galettes will be fine! When the galettes are done, heat the apricot jelly together with the Calvados and brush the apples and pastry completely with the jelly mixture. Loosen the galettes with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

TRADITIONAL FRENCH GALETTE DES ROIS RECIPE

Steps:

• Gather the ingredients.
• Combine almond meal, sugar, egg, softened butter, vanilla extract, and flour in the bowl of a food processor .
• Blend to a smooth, creamy paste. Feel free to make this cream a few days in advance, then refrigerate in an airtight container.
• Gather the ingredients.
• Position a rack in the center of the oven and heat to 425 F. Line a rimmed baking sheet with parchment paper.
• Roll out 2 sheets of puff pastry and cut into 2 (11-inch) discs. Place one disc on the prepared baking sheet. Spread an even layer of almond cream, leaving a 1-inch border around the edges.
• If you wish to include a dried fava bean, you can do so at this point. Simply nestle it in the almond cream. Brush some of the beaten egg over the pastry border.
• Place second puff pastry disc on top of filling, and crimp edges with a fork to seal the cake.
• Using a sharp knife, score a decorative pattern into the top layer of pastry without cutting through to the almond filling. Brush galette with the remaining beaten egg (this will create a golden crust).
• Bake cake for 15 minutes. Remove from oven and dust cake with confectioners' sugar.
• Return to oven and bake until the puff pastry becomes a deep golden brown, 10 to 12 minutes more. Allow cake to cool for 20 minutes before serving.

GALETTE DE BRETAGNE (BUCKWHEAT CREPES FROM BRITTANY, FRANCE)

Steps:

• Put the dry buckwheat flour and salt into the bowl, then with a spoon push the mix to the edges of the bowl leaving a hole in the center.
• Then pour some of the milk and add some of the eggs into the center of the bowl.
• With a spoon slowly fold in a little of the flour into the liquid and mix, always keeping the liquid soupy in texture.
• Continue to slowly add the milk and eggs to the center of the bowl and fold in the flour in this way so the mix is never sticky but rather always soupy.
• Doing this results in a non-lumpy mix that is very smooth.
• Mix for a few minutes with an electric mixer, while slowly adding the water to the bowl while mixing.
• Add the water as the flour thickens so that the mixture doesn't become sticky.
• The final mixture should be more watery than you would expect for North American pancakes, roughly the the consistency of melted chocolate.
• note: A secret tip for this recipe is to add at this point a table spoon of beer to the mix for every egg you added, as the malty beer really brings out the flavor of the buckwheat.
• Leave for a few hours in the fridge.
• After the mix is chilled, check the consistency, if it is too hard (most likely) then add enough extra water to make mix smooth.
• Again, it should be smooth, silky and as runny as melted chocolate.
• The mix is now ready to use.
• To make each galette, heat up two elements on your cooker.
• One at maximum temperature, the other on a medium heat.
• Place a very flat griddle or large frying pan on the maximum temperature hottest element of the cooker to heat up.
• Add 5 grams of butter to the heated frying pan and wait till it melts and turns brown.
• Then wipe the whole frying surface with paper towel to remove the butter leaving the pan lightly greased.
• Don't be afraid to reuse your paper towel and skip fresh butter between galettes.
• Lift your frying pan slightly off the grill, and add one ladle of mix to the hot pan, so it covers a large surface very thinly.
• Quickly tilt the pan so the mix runs over the whole surface evenly to the edges.
• Try not to add a second ladle to the pan - this doesn't work well, better to live with some holes in the galette.
• Cook the galette for 10-15 seconds on the highest heat, then start to lift the edges of the whole galette up from the pan with a non-stick flat mixing spoon.
• When you can get a good edge up with the spoon, move the pan to the lower heat element of the cooker.
• Lift up a good edge of the galette from the pan with the spoon, and with your fingers lift up the whole galette off the non-stick pan and then flip it over.
• The underside should be golden brown with a very few brown spots.
• Keep the pan on the lower medium heat.
• Now add the fillings to the top of the galette's cooked side.
• filling note. A usual filling is made like this: sprinkle on a little grated Gruyère cheese, then break an egg yolk (discard the white before hand) over the cheese in the center of the galette.
• To this, add 2 slices of diced ham onto the runny egg yolk, and then top it off with a handful of torn spinach leaves.
• The trick is not to overfill the galette.
• Alternatively try different types of cheese, like brie or cheddar, or skip the egg, or skip the ham/spinach.
• Try out loads of combinations - it's like pizzas, you can design your own.
• Let the toppings cook for up to about 1 minute.
• This is the reason to only use egg yolks, if runny they are nice, egg whites however are not nice undercooked.
• Now, Fold the cooked edges of the galette into the center to make a square, to hold the filling.
• Use a spatula to press down on the folded mix so it holds its shape.
• Carefully flip over the parcel, again press down on it with a spatula.
• The galette should have nice golden colour and some little brown spots on it.
• Serve immediately.

GALETTE

Steps:

• Soften butter.
• Add sugar.
• Beat until whipped.
• Add eggs one by one.
• Add almond powder,salt,flour,and vanilla extract.
• Take the dough and make it into a circle and put teh batter in the center.
• Put a coin inside the batter without looking.
• Put the second piece of dough on the first piece of dough.
• Put a bit of water in a cup.
• Close the two pieces of dough by by putting your fingers in a cup and clamping the two pieces of dough together.
• Take the yolk of your eggs and spread them around the top until the top is covered.
• Make a design on the top with a knife.
• Place the Galette in the oven for about 30 to 45 minutes.
• ENJOY!