Almond & Blackcurrant Galette

Making the recipe

For 3 galettes 22cm in diameter

Frozen puree without added sugar Blackcurrant

CROISSANT DOUGH

Ingrédients

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.
BLACKCURRANT PASTRY CREAM

Ingrédients

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.
HAZELNUT CREAM

Ingrédients

Butter – 225g
Ground hazelnuts – 225g
Caster sugar – 225g
Whole eggs – 225g
Cornflour – 15g

In the bowl of the mixer, using the paddle, mix the butter with the dry ingredients.
Gradually add the eggs.
Set aside for the assembly.
BLACKCURRANT FRANGIPANE CREAM

Ingrédients

Hazelnut cream – 300g
Blackcurrant pastry cream – 300g

Mix the hazelnut cream with the Blackcurrant pastry cream.
Set aside for the assembly.
CARAMEL POWDER

Ingrédients

Caster sugar – 300g

Make a dry caramel, then pour onto a silicone mat until completely cooled.
Mix together until you have a fine powder.
Set aside in an airtight container.

Assembly

Pipe 200g of hazelnut cream into 3 circles 18cm in diameter.
Place 75g of Les vergers Boiron IQF frozen fruit Blackcurrant in each circle.
Pipe 200g of Blackcurrant frangipane cream per circle. Freeze.
Using a brush and water, brush the edges of 3 croissant dough discs so that the dough sticks to each insert when assembled.
Remove the inserts from the molds. Place each insert in the center of the three discs. Roll up the edges of each insert.
Remove the dough from the freezer and cut into 3mm thick strips. Arrange them as you wish on each insert.
Place a greased circle 22cm in diameter and 4.5cm high around each galette.
Place the galettes in the fermentation chamber.
Bake in a fan-assisted oven at 180°C until golden.
Once cooked, sprinkle each galette with caramel powder, then return to the oven for 2 to 3 minutes until the caramel powder has melted.
Decorate with IQF frozen fruit Blackcurrant dipped in neutral glazing.

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.

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