GALETTE

Also known as a pithivier, Nicolas Haeleywn's galette is the perfect balance of texture and flavour with flaky puff pastry, tangy lemon paste and hazelnut cream. You will need to watch our class on Nicolas Haelwyn's Modern Inverted Puff Pastry for this recipe ( see our online video for instructions).

RECIPE BY

NICOLAS HAELEWYN

ADVANCED

70 MINS

MAKES 2

LEMON PASTE

HAZELNUT CREAM

DRY CARAMEL

INGREDIENTS150g (5.29oz) full cream milk15g (0.53oz) caster (superfine) sugar23g (0.81oz) whole eggs14g (0.49oz) custard powder or cornflour/corn starch10g (0.35oz) unsalted butter

CUSTARD CREAM

EQUIPMENT

whisk

METHOD

In a saucepan, bring the milk to a boil. Meanwhile in a bowl, combine the egg, sugar and custard powder by hand with a whisk. Once the milk is boiling, pour a small amount into the egg mixture and whisk before adding back into the saucepan with the rest of the milk. Whisk the mixture over a low heat for 1 minute. Remove from the heat and add in the butter and mix until melted. Wrap the mixture in some plastic wrap and place into the fridge for at least an hour.

PUFF PASTRY

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.

INGREDIENTS250g (8.82oz) fresh organic lemons, sliced 100mm thick200g (7.05oz) water100g (3.53oz) caster (superfine) sugar

LEMON PASTE

EQUIPMENT

whisk sieve

METHOD

In a saucepan, create a syrup by heating the water and sugar. Once the water begins to simmer, add in the lemon and simmer for 30-45 minutes. Strain the syrup into a jug, using a whisk to crush the lemons to get as much syrup as possible and reserve for another recipe. Transfer the remaining lemon solids to a food processor and blitz to a fine paste. Transfer the paste to a bowl and cover with plastic wrap touching the surface.

INGREDIENTS150g (5.29oz) unsalted butter, room tempera-ture90g (3.17oz) caster (superfine) sugar80g (2.82oz) whole eggs12g (0.42oz) corn starch90g (3.17oz) almond meal110g (3.88oz) roasted hazelnut meal30g (1.06oz) roasted hazelnuts, chopped200g (7.05oz) custard cream (recipe above), room temperature

EQUIPMENT

stand mixer spatula

METHOD

In the bowl of a stand mixer fitted with a whisk attachment, com-bine the butter and sugar. Whip the mixture until light, scraping down the sides as needed before adding the eggs. Reduce the speed and add in the corn starch, almond meal, hazelnut meal and the crushed hazelnuts. In a separate bowl, soften the cus-tard cream by mixing it by hand with a spatula. Add the pastry cream to the mixture in the stand mixture and whisk only until just combined then gently fold by hand with a spatula. Cover with plastic wrap touching the surface and keep at room tem-perature until required. Best made the day of use.

HAZELNUT CREAM

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.

FIRST ASSEMBLY

EQUIPMENT

220mm tart ring 200mm tart ring disposable piping bag pastry brush

METHODUse a 220mm tart ring to cut a disc of pastry for the top and a 200mm tart ring to cut a disc for the base. Reserve any leftover dough for other recipes. Using a spoon, spread the lemon paste onto the base, keeping it about 1-2cm from the edge to be able to stick the top down. Transfer the hazelnut cream to a piping bag and pipe a thick layer (approximately 300g) on top of the lemon paste. Reserve the rest of the hazelnut cream for anoth-er recipe. Using a pastry brush, brush some water around the clean edge of the base and sit the top disc on top, ensuring it lines up with the base. Gently press down around the edges with your fingers to adhere the 2 layers together. Using a knife, pierce 3 holes in the top for ventilation. Place into the fridge for 1 hour before baking for 1 hour at 160°C. Remove from the oven and allow to cool to room temperature before final assem-bly.

INGREDIENTS200g (7.05oz) caster (superfine) sugar

EQUIPMENT

Robot Coupe or food processor sieve

METHOD

Sprinkle a small amount of the sugar over the base of a medium-size saucepan and begin to heat. Once the sugar has dissolved and started to gain colour, add the rest in additions, allowing it to dissolve after each addition until a dark caramel is achieved. Remove from heat and immediately pour onto a tray lined with baking paper. Allow to cool completely. Break the car-amel up into smaller pieces and blitz to a powder using a food processor. Store in an airtight container at room temperature until required. Remove the galette from the oven and allow to cool to room temperature before sieving the dry caramel powder over top to create a layer 2-3mm thick. Place back into the oven for 5 minutes at 170°C.

DRY CARAMEL

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.

INGREDIENTS150g (5.29oz) caster (superfine) sugar250g (8.82oz) Callebaut Gianduja165g (5.82oz) fresh cream 35% fat25g (0.88oz) inverted sugar1g (0.04oz) sea salt, crushed

HAZELNUT CARAMEL

EQUIPMENT

whisk spatula

METHOD In a saucepan, boil the cream and set aside keeping warm. In a separate saucepan, add the sugar in increments, making sure it melts in between each addition until a blonde caramel is achieved, which is a medium-brown. Slowly pour in the hot cream while whisking, being careful of the steam, and continue to cook for another minute. Remove from the heat and pour directly over the gianduja in a bowl. Add the inverted sugar and the salt and mix by hand with a spatula until smooth. Allow to cool completely at room temperature.

EQUIPMENT

disposable piping bag 4mm metal piping tips fluffy brush (we use make up brushes) vegetable peeler

METHOD

Transfer the hazelnut caramel to a piping bag fitted with a 4mm plain piping tube. Pipe a small dot to mark the centre of the galette. Pipe curved lines from the centre to the edge, going in the same direction all the way around the galette to create a swirl-like pattern. Use a fluffy brush to dust the hazelnuts with gold powder, then place the hazelnuts sporadically on top of the galette. Peel strips of rind off a lemon using a vegetable peeler and thinly slice the peels lengthways to create strips. Place them sporadically on the galette to garnish.

FINAL ASSEMBLY

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.

INGREDIENTSQS metallic gold powder