French bakers discovered that folding butter into dough just 3 times creates 27 flaky layers in puff pastry.
Quick Puff Pastry Galette
Indulge in a scrumptious galette featuring a light and flaky crust that comes together in just under an hour! With a clever puff pastry method, this delightful dish bursts with flavor from fresh seasonal fruits and a hint of cinnamon. Perfect for impressing guests or enjoying a cozy night in, this quick treat is sure to become a favorite!
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 225 gr d’eau (7.94 oz)
- 100 gr d’eau (3.53 oz)
🥛Dairy & Eggs(3)
- 360 gr de beurre (25.2 tbsp)
- 60 gr de beurre (4.2 tbsp)
- 1 œuf
🫙Pantry Staples(6)
- 60 gr de poudre d’amandes (0.48 cup)
- 450 gr de farine (3.6 cup)
- 60 gr de sucre (0.3 cup)
- 25 gr de sucre (0.12 cup)
- La gousse de vanille usagéeoptional
- 1 gousse de vanilleoptional
🧂Spices & Seasonings(1)
- 7 gr de sel fin (0.25 oz)
👨🍳 Instructions
- 1
Chill all ingredients for the puff pastry in the freezer for 15 minutes.
- 2
Mix butter, flour, and salt in a mixer for 1 minute, then gradually add water until the dough forms, leaving some butter chunks.
- 3
Roll out the dough to about 0.5 cm thick in a rectangle and perform a double fold.
- 4
Rotate the dough a quarter turn and repeat the double fold, then do a single fold.
- 5
Wrap the dough and chill in the freezer for another 15 minutes.
- 6
For the almond cream, mix softened butter and sugar until creamy, then add almond flour and mix again.
- 7
Incorporate eggs one at a time, mixing well after each addition, then transfer to a piping bag.
- 8
Roll out the puff pastry to 3 mm thick and cut two circles of 22-24 cm diameter.
- 9
Chill the circles for 5 minutes, then fill one with almond cream, leaving 2 cm from the edge.
- 10
Add the fève (bean) and moisten the edges with cold water before placing the second pastry circle on top.
- 11
Seal the edges well, apply egg wash, and decorate with a sharp knife.
- 12
Place on a baking sheet with small cutters underneath and cover with another baking sheet.
- 13
Bake at 180°C for 45 minutes.
- 14
Brush with syrup while hot and let cool before serving.
💡 Pro Tips
- ✓Keep butter at 60-65°F during mixing so it maintains plasticity without melting - butter chunks should be pea-sized to create distinct layers when folded.technique60-65°F
- ✓Chill dough between folds for exactly 15 minutes to firm butter without making it brittle, which would crack through the dough during rolling.timing15 minutes
- ✓Roll pastry to precisely 3mm thickness using guide sticks because thinner pastry won't support fillings and thicker won't cook evenly in a galette's open structure.technique3mm thickness
- ✓Use a scale to ensure butter is 20-25% of flour weight by mass - this ratio creates optimal lamination for flaky layers without greasiness.ingredient20-25% ratio
- ✓Add eggs to almond cream one at a time at room temperature to prevent breaking the emulsion, which would create a grainy texture instead of smooth cream.technique
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
Share this recipe
French bakers discovered that folding butter into dough just 3 times creates 27 flaky layers in puff pastry.
Quick Puff Pastry Galette
Indulge in a scrumptious galette featuring a light and flaky crust that comes together in just under an hour! With a clever puff pastry method, this delightful dish bursts with flavor from fresh seasonal fruits and a hint of cinnamon. Perfect for impressing guests or enjoying a cozy night in, this quick treat is sure to become a favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 225 gr d’eau (7.94 oz)
- 100 gr d’eau (3.53 oz)
🥛Dairy & Eggs(3)
- 360 gr de beurre (25.2 tbsp)
- 60 gr de beurre (4.2 tbsp)
- 1 œuf
🫙Pantry Staples(6)
- 60 gr de poudre d’amandes (0.48 cup)
- 450 gr de farine (3.6 cup)
- 60 gr de sucre (0.3 cup)
- 25 gr de sucre (0.12 cup)
- La gousse de vanille usagéeoptional
- 1 gousse de vanilleoptional
🧂Spices & Seasonings(1)
- 7 gr de sel fin (0.25 oz)
👨🍳 Instructions
- 1
Chill all ingredients for the puff pastry in the freezer for 15 minutes.
- 2
Mix butter, flour, and salt in a mixer for 1 minute, then gradually add water until the dough forms, leaving some butter chunks.
- 3
Roll out the dough to about 0.5 cm thick in a rectangle and perform a double fold.
- 4
Rotate the dough a quarter turn and repeat the double fold, then do a single fold.
- 5
Wrap the dough and chill in the freezer for another 15 minutes.
- 6
For the almond cream, mix softened butter and sugar until creamy, then add almond flour and mix again.
- 7
Incorporate eggs one at a time, mixing well after each addition, then transfer to a piping bag.
- 8
Roll out the puff pastry to 3 mm thick and cut two circles of 22-24 cm diameter.
- 9
Chill the circles for 5 minutes, then fill one with almond cream, leaving 2 cm from the edge.
- 10
Add the fève (bean) and moisten the edges with cold water before placing the second pastry circle on top.
- 11
Seal the edges well, apply egg wash, and decorate with a sharp knife.
- 12
Place on a baking sheet with small cutters underneath and cover with another baking sheet.
- 13
Bake at 180°C for 45 minutes.
- 14
Brush with syrup while hot and let cool before serving.
💡 Pro Tips
- ✓Keep butter at 60-65°F during mixing so it maintains plasticity without melting - butter chunks should be pea-sized to create distinct layers when folded.technique60-65°F
- ✓Chill dough between folds for exactly 15 minutes to firm butter without making it brittle, which would crack through the dough during rolling.timing15 minutes
- ✓Roll pastry to precisely 3mm thickness using guide sticks because thinner pastry won't support fillings and thicker won't cook evenly in a galette's open structure.technique3mm thickness
- ✓Use a scale to ensure butter is 20-25% of flour weight by mass - this ratio creates optimal lamination for flaky layers without greasiness.ingredient20-25% ratio
- ✓Add eggs to almond cream one at a time at room temperature to prevent breaking the emulsion, which would create a grainy texture instead of smooth cream.technique