- A recipe by Corentin MAGNIN
Ingrédients
T45 flour (1) – 1020g
Water – 510g
Butter sheets (1) – 290g
Salt – 29g
Butter sheets (2) – 1170g
T45 flour (2) – 510g
Use the hook to make a tempera in the mixer bowl.
Mix the flour (1) with the water, butter (1) and salt until the dough is smooth and even.
Cover with cling film and refrigerate for 24 hours.
Knead the butter in the mixer bowl using the hook attachment.
Mix the butter (2) and flour (2) until smooth and even.
Roll out into a rectangle, cover with cling film and refrigerate for 24 hours.
Do 4 single turns, leaving to rest in the fridge for an hour between each turn.
Do the 5th turn, then roll out the dough to 2.5mm thickness.
Relax the dough and cut out 6 discs 22cm in diameter.
Refrigerate for 30 minutes.
Place 3 discs of puff pastry on a baking sheet lined with a silicone mat.
Using a brush and water, brush the edges of the 3 pastry discs so that when you assemble them, the two discs will stick together.
Turn out the frozen frangipani.
Place each frangipane in the center of the three puff pastry discs.
Place a second disc of dough on each insert and close the galette.
Place in the freezer for 20 minutes.
Using a 20cm diameter circle, cut off the excess pastry to make a straight edge.
Refrigerate for 24 hours.
Turn the galettes over.
Bake in a fan-assisted oven at 180°C until golden, using another silicone mat and a wire rack to lay the galettes flat.
Using a brush, add 30° syrup at the end of cooking and bake for a further 2-3 minutes to obtain a shiny finish.
Decorate with a few zests of candied Mandarin and icing sugar using a stencil.
With a passion for pastry making from an early age, Corentin Magnin launched his career at the age of 20 and soon became Head Pastry Chef at Maison Rostang.
After working as a trainer at UTEC Emerainville, he joined Les vergers Boiron in 2024 as French Head Chef.
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