Almond & Blackcurrant Galette

Making the recipe

For 3 galettes 22cm in diameter

Frozen puree without added sugar Les vergers Boiron Blackcurrant

Ingredients

Oatmeal flour – 1050g
T45 flour – 530g
Salt – 28g
Sugar – 127.5g
Butter – 127.5g
Water – 500g
Milk – 200g
Whole eggs – 50g
Fresh Yeast – 60g
Butter sheets – 1000g

In the mixer, using the hook attachment, knead the flours with the salt, sugar, butter, water, milk, eggs and yeast for 7 minutes on Speed 1.
Knead at Speed 2 for 4 minutes and check the gluten network, adding more time if necessary.
Roll out into a rectangle and cover with cling film. Refrigerate for 24 hours.
Turn the dough, giving it a single and a double turn.
Leave the dough to rest in the fridge for 1 hour.
Roll out the dough to 1cm, remove part of it and set aside in the freezer. Roll out the rest of the dough to 2.5mm.
Cut out 3 discs 20cm in diameter.
Set aside for the assembly.
Ingredients

Frozen puree without added sugar Blackcurrant – 240g
Egg yolks – 37.5g
Caster sugar – 37.5g
Cream powder – 15g
Butter – 7.5g

Heat the Blackcurrant puree in a pan.
Mix the sugar and cream powder in a mixing bowl, then add the egg yolks.
Pour in the Blackcurrant puree to loosen the egg, sugar and cornflour mix.
Return to the pan and bring to the boil.
Remove from the heat and add the butter.
Set aside for the assembly.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.