To tell you the truth, this year, I haven’t prepared any pancakes yet. It’s scheduled for this weekend. If I haven’t yet decided what the flavor will be, I have already ordered puff pastry from my baker.
The one I’m offering today was made last January. As I had already proposed to you an apple pancake and another, all crisp with caramelized almonds, I feared a little saturation. So I preferred to put it aside for this year.
Making a galette and tasting it is always a real pleasure for me. I always prepare a classic one, and then, for the others, I imagine new flavors. This time, I had chosen to flavor the frangipane with pistachio. With delicious amarena cherries, it was a treat.
I take advantage of this recipe to give you some tips for making your galettes a success, especially if you use commercial puff pastry. Indeed, it seems that sometimes the galette poses some difficulties, such as frangipane leaks during cooking or pasta that does not develop enough. I guarantee you that there is however nothing simpler to make than a galette.
Pistachio pastry cream:
2 egg yolks
50 g pistachio paste (recipe here)
Boil the milk.
Meanwhile, whisk the yolks and sugar until the mixture whitens.
Add the cornstarch. To mix together.
Dissolve the pistachio paste with a little hot milk.
Add gradually and without ceasing to mix the hot milk on the yolks.
Add the pistachio.
Return the mixture to the saucepan and thicken over low heat, stirring.
Allow a minute from boiling.
Put in a bowl, film in contact and let cool.
50g soft butter
Add the almond powder. To mix together.
Add the pastry cream. To mix together.
2 puff pastry (with butter)
about twenty amarena cherries
1 egg yolk
Unfold a puff pastry and cut a circle of 26 cm. Save the excess.
Press the drained cherries into the cream.
Brush the top of the galette with a little egg yolk diluted with a drizzle of milk. Don’t go to the edges.
Make designs on top. Don’t forget to make a small hole in the center to allow the steam to escape. Without this small hole, the steam will have to find a way to escape on the sides and the frangipane may then leak.
Finally, mark the edges with the blunt side of a knife while pressing down with your fingertips to seal the assembly well.
Reserve for at least 30 minutes in the fridge. Puff pastry should always be cold before baking.
Preheat the oven to 210°C.
Bake the galette for 15 minutes then lower the temperature to 180°C and cook for another 20/25 minutes.
Eat warm or cold, preferably the same day.
Finally: p.For the cutting of the dough and the assembly to be clearer, you can go and see this recipe (here). I used the same method, and there are some photos. By the way, admire the result of the method!
With a good puff pastry, like inverted puff pastrywhich I used hereit is not necessary to add thicknesses, because it develops sufficiently during cooking.
I had used homemade pistachio paste that I had left. Besides, I have to do it again. If you prefer to buy it, it is now quite easily found on the side of organic products.
Amarena cherries can be found from time to time at Lidl. I always stock up because they are delicious and very convenient.
You can also use good candied cherries.
You will have some pastry cream left over. You can use it to do delicious little puffs.