- A recipe by Marc DUCOBU
Ingrédients
Flour – 500g
Butter – 50g
Salt – 10g
Water – 250ml
Butter sheets (2) – 375g
Mix the flour, salt, water and butter for about 10 minutes in a mixer, using the hook attachment.
Leave the dough to rest for 1 hour before adding the butter sheets, using a rolling pin.
Turn the dough with the pastry butter sheets.
For this puff pastry, we give 4 single turns: start with 2 single turns, leave to rest for at least 2 hours, then give another 2 single turns.
Refrigerate overnight.
Roll out to 2mm.
Cut into 20cm circles.
Fill one of the two puff pastry circles with almond cream.
Fill with a swirl of Dark red plum jam.
Add a few pieces of Les vergers Boiron IQF frozen Dark red plums.
Don’t forget the bean.
Cover with the other circle of puff pastry and pinch the edges together.
Turn the galette over, brown and decorate.
Prick the galette so that it doesn’t puff up too much.
Bake at 180°C for at least 40 minutes.
Marc Ducobu is a Belgian pastry chef renowned for his mastery and creativity in the art of pastry making.
With a career spanning several decades, he has earned a reputation for his innovative techniques and mastery of flavors.
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