Galette almond & Dark red plum

Making the recipe

For 2 galettes for 6 people

Frozen puree without added sugar Les vergers Boiron Dark red plum

Ingredients

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.
Ingredients

Butter – 240g
Sugar – 175g
Almond paste – 40g
Eggs – 4
Ground almonds – 240g
Pastry cream – 120g

Soften the butter and mix with the sugar and almond paste.
Add the eggs one by one, alternating with the ground almonds.
Stir in the pastry cream.
Ingredients

Frozen puree without added sugar Dark red plum – 200g
Sugar – 82g
Maltitol – 82g
Lemon juice – 1g
Vanilla pod – 1/4
Quick set pectin – 5g

The day before, macerate the fruit puree with the sugar, maltitol, grated vanilla and lemon.
Heat the puree in a copper pan.
Dry mix the pectin with a little sugar. When it boils, add the pectin.
Cook for a few minutes until it reaches 60-65°.
Measure the Brix using a refractometer.
Remove and leave to cool.

Marc DUCOBU

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.