Recipe Buckwheat Sunshine Galette
To make this dish
Ingredient list
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Cream-based puff pastry1500 g plain flour (T55, approximately 11% protein)
30 g salt
100 g water
1000 g Lescure UHT Cream 35% fat
1000 g Unsalted 1kg butter Sheet 84% fat
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Buckwheat frangipane cream422 g Unsalted 1kg butter Sheet 84% fat
161 g sucre
215 g ‘Vergeoise’ black sugar
422 g egg
422 g Finely ground raw almonds
64 g buckwheat flour
250 g pastry cream
42 g dark rum (optional)
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Pastry cream193 g milk
48 g egg yolks
39 g sucre
10 g plain flour (T55, approximately 11% protein)
10 g powdered cream
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Thyme-scented lemon confit155 g citrons jaunes
129 g lemon juice
52 g pear puree
46 g sugar
18 g yellow pectin
36 g dextrose
2 g lemon zest
4 g lemon thyme
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Caramelized puffed buckwheat360 g Puffed buckwheat
25 g water
50 g sugar
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Puffed buckwheat60 g graines de sarrasin
300 g oil
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Buckweat Sunshine Galette finishing touches43 g graines de sarrasin
107 g sucre cristal (gros grain)
SQ dextrose
Lescure UHT Cream 35% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Cream-based puff pastry
Dissolve the salt in the water. Combine the flour combine the flour, salted water while slowly drizzling in the cream. Shape into a ball, roll out into a rectangle and let rest in the refrigerator. Roll out the dough and insert the butter sheet. Close up the dough package and give it its turns.
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02
Buckwheat frangipane cream
Toast the buckwheat flour at 170°C for 20 minutes. Cream the softened butter with the two types of sugar. Add the ground almonds and toasted buckwheat flour. Gradually incorporate the room-temperature eggs. Stir the room-temperature pastry cream until smooth and add to the other mixture. Finally, add the warmed rum.
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03
Pastry cream
Prepare a traditional pastry cream.
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04
Thyme-scented lemon confit
Blanch the whole lemons in salted water for approximately 20 minutes. Cut into pieces, remove the seeds and blend with the lemon zest and juice then pear purée. Add the sprigs of lemon thyme, tied together or placed in a cheesecloth. Heat to 40°C, remove the lemon thyme, then add the combined pectin, sugar and dextrose. Heat to 40° Brix. Blend again if necessary. Transfer to a container and let cool.
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05
Caramelized puffed buckwheat
Heat the sugar and water to 117°C. Add the puffed buckwheat and caramelize.
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06
Puffed buckwheat
Cook the buckwheat groats in water for 7 minutes. Drain and rinse. Dry in a 100°C convection oven for 2 hours. Heat the oil to the smoking point and deep fry the groats until they puff. Drain on absorbent paper.
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07
Buckweat Sunshine Galette finishing touches
Give the pastry 5 single turns, allowing proper resting times between each turn. Roll the dough out to a thickness of 1.5 mm and cut into Ø30 cm discs. Let rest. Place the puff pastry trimmings in the refrigerator, then re-roll to a thickness of 1.5 mm. Prick with a fork and let rest. Cut into Ø24 cm discs.
Pipe 350 g of frangipane into a Ø24 cm circle on a sheet of parchment paper. Pipe 60 g of lemon confit on top, then pipe another 140 g of frangipane over it. Smooth the surface and freeze.
Place a Ø24 cm puff pastry disc made from the trimmings over the frozen frangipane insert, then place the entire insert onto a Ø28 cm puff pastry disc.
Moisten the edges of the puff pastry disc with water using a pastry brush and lift the edges to seal the galette. Flip the galette over, lightly moisten the surface, and sprinkle with the combined sugar and buckwheat flour mixture.
Score the top, prick the pastry, and cut a Ø2 cm steam hole (chimney).
Bake in a 170°C convection oven for approximately 35 minutes. Dust with dextrose and bake for an additional 10 minutes. Let cool.
Decorate the centre of the galette with caramelized puffed buckwheat.
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