Home Recept Paris Galette

Paris Galette

An inspirational and authentic recipe for galette.

tarts Pastry Butter

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Ingredienser

Group 1

40 g Chemical leavener

1400 g Flour

1000 g Debic Constant Dairy Butter

400 g Egg yolks

900 g Sugar

12 g Salt

Debic-produkter som används

Smör Brioche (Constant) 4x2,5kg Debic

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Smältpunkt: 30°C till 32°C

Tillredning

Group 1

Mix and sieve the flour and baking powder.

Make a nice pastry using the Debic butter, sugar and salt.

Mix the egg yolks into the pastry and fold in the flour and baking powder using a spatula.

Leave in the refrigerator overnight and roll out the next day to a thickness of 3 mm.

Baste the pastry with egg yolk and cut out small circles (5 cm in diameter), cook the biscuits on a very hot waffle iron with a fine grid.

Receptetiketter tarts Pastry Butter Lunch Brunch Dinner Evening Butter CroissantButter

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