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Mango Praliné Galette
Made with 50% CRUNCHY ALMOND HAZELNUT
AN ORIGINAL RECIPE BY CHEF BAPTISTE BLANC & L’École Gourmet Valrhona
Makes two 8-inch (20cm) galettes
Preparation time: 95 minutes
Prepare the day before: Vanilla & hazelnut cream insert and Mango compote
To be done on the day: Inverted puff pastry and Assembling the galette Glazing syrup
Required utensils: Stand mixer and Two 6-inch rings (16cm) and One 8-inch ring (20cm) and Acetate and 2 little prizes to hide in the galette and 1 brush
Recipe Step by Step
INVERTED PUFF PASTRY
150g Whole Wheat flour
350g Whole Wheat flour
12g Fine salt
In a mixer with a dough hook, make the détrempe dough by mixing the flour, salt, water and vinegar, poured all at once.
Stop mixing as soon you obtain a completely smooth dough and form into a ball. Place some plastic wrap on the mixture’s surface and store in the refrigerator for at least 2 hours.
To make the beurre manié in the bowl of the electric whisk with a paddle attachment, mix the room-temperature butter with the flour. As soon as you obtain an even dough, stop mixing.
Create a roughly 5mm thick regular rectangle in between two sheets of parchment paper using a rolling pin.
Keep the beurre manié in the refrigerator until it is to be added to the dough. After the resting time, spread the détrempe dough so that it stretches to two thirds of the surface of the butter rectangle.
Place the détrempe dough on one end of the beurre manié, ensuring that the surfaces align.
Fold the part of the beurre manié not covered by the détrempe over the détrempe.
Then, fold the combined two-layer part over this.
This step is known as a ’single turn’.
Rotate the dough by a quarter and then carry out a book turn. Put
the dough aside, wrap in film and place in the refrigerator for at least
2 hours to ensure that the dough has time to rest.
Carry out another single fold and book turn, making sure that you rotate the dough by a quarter each time.
Put the dough aside, wrapping it in film and placing it in the refrigerator for at least 2 hours before rolling it out.
VANILLA & HAZELNUT CREAM
80g Creamed butter
65g Confectioner’s sugar
80g Hazelnut flour
45g Whole eggs
10g Potato starch
Zest of 1 lemon
15g Roasted hazelnuts
Make the creamed butter* then add the confectioner’s sugar, potato starch and hazelnut flour.
Fold in the eggs.
Finish off with the lemon zest and vanilla seeds.
Place 100g of hazelnut cream in two 6-inch rings rings lined with acetate. Arrange the toasted hazelnuts.
* Creamed butter: Cut 80g of butter into small pieces and leave at room temperature for 30 minutes. Put the softened butter in a mixing bowl. Use a spatula to beat it vigorously until it has the supple texture of a cream you would rub on your skin.
180g Mango purée
15g Raw cane sugar Pectin
15g Water (to rehydrate the gelatin)
15g Acacia honey
120g Cubed mango
30g Lemon juice
As needed 50% Nutty Hazelnut & Almond Praliné
Slightly caramelize the honey and add the diced mango. Cook for
a few moments.
Add the mango purée and then, once the mixture is at 95/105°F (35/40°C), the pectin mixed with the raw cane sugar. Bring to a boil, then add the rehydrated gelatin and lemon juice.
Pipe 150g of mango compote onto the 2 hazelnut cream inserts. Freeze. Pipe some 50% Nutty Hazelnut & Almond Praliné onto the insert. Freeze.
You can add 1 or 2 little prizes to your galette before you freeze it to make it into a traditional French “galette des rois”.
Boil the sugar and water.
Pour out and set aside in the refrigerator.
Assembly and finishing
1 whole egg for glaze
Sugar syrup (for when the galette is out of the oven)
Water for assembly
Roll out the pastry to a thickness of 3mm. Leave to rest for 15 minutes before cutting to avoid the dough retracting. Cut out the four 8-inch disks (20 cm disks) and place them on a tray covered with a Silpain baking mat.
Brush some water around the base to stick together two pastry pieces during assembly. Put in place the frozen vanilla and hazelnut cream, mango compote and praliné insert. Place down the top and seal the edges tightly.
Glaze once and leave to rest for 5 minutes in the refrigerator. Glaze a second time and score out diamonds with the dull side of a knife. Pierce around the outside and at the center to allow steam to escape.
Leave to rest for 15/20 minutes in the refrigerator before cooking. Bake in a fan-assisted oven at 355°F (180°C) for 45 minutes.
Take out of the oven and use the brush to apply a layer of sugar syrup.
Finish off by leaving the galette on a rack for 30 minutes so any excess moisture evaporates.