More about "rhubarb orange galettes with hazelnut frangipane food"
RHUBARB-ORANGE GALETTES WITH HAZELNUT FRANGIPANE
From nevernothungry.com
- To make the galette dough: Pulse the flour, sugar, salt and orange zest in the bowl of a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal, with pieces of butter still visible. Drizzle in the ice water and pulse 3 to 4 times until the dough barely comes together. Turn the dough onto a lightly floured work surface and gently knead once to bring the dough together. Wrap in plastic wrap and refrigerate for 15 minutes.
- After 15 minutes, divide the dough equally into 8 pieces and gently roll into balls. Wrap the dough balls in plastic wrap and refrigerate for an hour.
- To make the frangipane: Combine the hazelnuts and sugar in the bowl of a food processor and process until the mixture forms a crumbly paste, about 3 minutes. Add the butter, buckwheat flour, vanilla, salt and egg and pulse until smooth.
- When ready to bake, preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
RHUBARB GALETTE RECIPE WITH FRANGIPANE
From alexandracooks.com
- In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. (Don’t wash the food processor!) Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. Store one of the rounds in the freezer for a future use. Keep the other nearby handy.
- On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. If you have space in the fridge, chill the pastry while you make the frangipane.
RHUBARB & ORANGE FRANGIPANE GALETTE - SIMPLE BITES
From simplebites.net
- Roll the puff pastry into a rectangle about 1/4 inch thick. Slide it onto a baking sheet lined with parchment paper. Trim a 1/4 inch strip off of all the edges. Beat one egg with a few drops of water and brush a light egg wash around the edge of the pastry. Place the strips onto the egg wash, pressing gently to adhere. This makes a thin crust all the way around the galette. Refrigerate while you prepare the remainder of the recipe.
- Preheat the oven to 425F. In a small bowl, rub the orange zest into the sugar. Add the softened butter and cream together with a wooden spoon. Crack in the remaining egg and the extract; beat this mixture until light and creamy. Add the almonds, flour and salt. Mix thoroughly.
- Remove the pastry from the fridge and spread the frangipane evenly around the bottom. Arrange the rhubarb strips in a row on top, nestling them into the frangipane.
- Brush the rhubarb with maple syrup, then place in the middle rack of the oven. bake for approximately 30-45 minutes. I find rhubarb varies with the water content, and ovens always vary. look for the crust to be dark golden and the franginape to take on a little colour.
RHUBARB GALETTES WITH HAZELNUT FRANGIPANE RECIPE
From bonappetit.com
3.6/5 (24)Estimated Reading Time 2 minsServings 8
RHUBARB GALETTES WITH HAZELNUT FRANGIPANE - TAPPECUE.COM
From tappecue.com
BEST RHUBARB FRANGIPANE GALETTE WITH SPELT CRUST
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RHUBARB GALETTES WITH HAZELNUT FRANGIPANE - COPY ME THAT
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