Signature galette

1/ Puff pastry (1 piece of dough)

Ingredients

• Flour T45 : 500 g
• Flour T55 : 100 g
• Salt : 10 g
• Caster sugar : 4 g
• White vinegar : 7,5 g
• Water : 225 g
• Butter for soaking : 250 g
• Pastry butter : 250 g

Instructions

Using a stand mixer fitted with the dough hook, combine all ingredients except the butter for lamination, without overmixing. Shape into a rectangle and let rest (minimum 3 hours) before using. Shape the butter into a rectangle, roll it out to 14 mm, then rotate the butter and roll it out to 9 mm. Perform 5 single turns. Let rest for at least 1 hour between each turn. Complete the lamination process over 2 days. After three days, roll out the dough to 1.9 mm. Relax the dough soften, 4 to 5 times. Cut out two 26 cm circles. Place the first circle on a baking sheet and, next to it, the second (quarter turn). Add the insert, seal well, then freeze for 1 hour. Place the galette on the (cleaned) Nice pebbles and bake at 185°C (365 °F) for 55 minutes.

2/ Lych’ Y Pink® cooking insert

Ingredients

• Fruit'Puree Lych'Y Pink : 500 g
• Fruit'Puree Lemon : 3 g
• Gellan gum : 2,6 g
• Corn starch : 20 g
• Caster sugar : 103 g

Instructions

Heat the Lych’Y Pink®. Before it reaches 40 °C (104 °F), stir in the gellan gum, cornstarch, and sugar. Heat to 90 °C (194 °F) and stir in the Fruit’Purée Citron. Pour into a 16 cm circle (make 6 discs of 100 g each). Freeze for 2 hours and spread 150 g of almond cream on two discs. Freeze for 1 hour, then layer the inserts and finish with a Lych’Y Pink® insert disc.

3/ Almond cream

Ingredients

• Butter : 150 g
• Caster sugar : 150 g
• Almond powder : 150 g
• Whole eggs : 150 g

Instructions

Cream the butter, add the granulated sugar, then the almond flour and finally the eggs. Pipe onto 4 Lych’Y Pink® insert discs, 150 g per layer.

4/ Opaline

Ingredients

• Fondant : 480 g
• Glucose syrup : 320 g
• Icing sugar : 75 g

Instructions

Make a richly colored caramel with the fondant and glucose. Once it reaches the desired color, pour it onto a Silpat mat to cool. After cooling, process in a food processor until you obtain a very fine powder. Add the icing sugar and store in an airtight container. Sprinkle the opaline glaze onto the cooled galette and bake for 4 minutes at 170 °C (340 °F).

5/ Assembly

Instructions

Galette: puff pastry disc. Alternate 2 layers of Lich’Y’Pink® insert and 1 layer of almond cream. Cover with another puff pastry disc. Chill for 24 hours. Arrange the well-greased pebbles on the baking sheet. Place the galette on top of the pebbles. Bake for 55 minutes at 185 °C (365 °F). After baking, remove the pebbles, add the opaline glaze, and decorate.