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Peach galette with pistachio frangipane and lavender : FOOD

Galettes are one of my favorite things to do, but I haven’t done them in a long time. Actually, the last time was 14 months ago, during ours Travel workshop in France. I remember it Ruth (If you don’t know it yet, you need to check it Instagram) Who is not a fan of cakes, especially not of rhubarb, loved the rhubarb godet that I made.

I think that’s definitely something I could have done in France too! I’m pretty sure I served it with crème fraîche whipped cream last year and it was absolutely delicious.

I was going to make a godet for two, but it was a little bigger and I would say it serves 4, possibly 6 if you make small portions. But we managed to eat most of it, just the two of us, so I think it depends on your sweet tooth 🙂

with crème fraîche whipped cream
Makes a cake, 4-6 servings

You can also use stone fruit in this recipe. Instead of pistachios, you can also use roasted almonds or hazelnuts! I baked it in a pan so it can be easily taken outside, but I recommend baking it directly on a baking sheet because there is less risk of a moist bottom – since I don’t pre-cook the filling here and peaches tend to do so be juicy.

INGREDIENTS

CAKE CRUST

  • 125 g (0.85 cups) all-purpose flour
  • 3/4 tbsp. Granulated sugar
  • 1/4 tsp. flaky salt
  • 100 g (1 sparse stick) of very cold salted butter
  • 2-3 tbsp. Ice water

PISTACHIO FRANGIPANE

  • 30 g roasted and peeled pistachios
  • 30 g (2 tbsp) granulated sugar
  • 30 g (2 tbsp) soft salted butter
  • 1 egg white (approx. 30 g, keep egg yolk for washing the eggs)
  • 1 TBSP. All-purpose flour
  • pinch of salt

PEACH FILLING

  • 500 g firm peaches (approx. 4 peaches)
  • Zest of 1 lemon
  • 1 TBSP. fresh lemon juice
  • 2 TEA SPOONS. Amaretto (can be omitted)
  • 2 TBSP. Granulated sugar
  • 1 TBSP. Cornstarch

WASH EGG

  • 1 egg yolk
  • 2 TEA SPOONS. water
  • pinch of salt
  • 1 teaspoon. Turbinado sugar

CRÈME FRAîCHE WHIPPED CREAM

  • 200 ml (0.85 cup) cream
  • 60 ml (1/4 cup) crème fraîche
  • 1 TBSP. Granulated sugar
  • culinary lavender for sprinkling

MANUAL

CAKE CRUST

  1. Mix the flour, sugar and salt in a large bowl. If you have one, cut the butter into thin slices with a cheese slicer. If not, you can dice the butter with a knife. Add the sliced ​​or diced butter to the dry ingredients and cut the butter in with your fingers or a cutter until the batter is crumbly, but there are still a few small pieces of butter visible.
  2. Drizzle with 1 tablespoon of ice water and mix gently with a fork until the dough just comes together. Do not knead the dough.
  3. Shape the dough into a ball and place it on a piece of plastic wrap. Press flat to a slice, wrap in the plastic wrap and put in the fridge for at least one hour, but preferably overnight.

PISTACHIO FRANGIPANE

  1. Place the pistachio nuts, sugar and butter in a blender or food processor and pulse until they are chunky.
  2. Add the egg whites, flour and salt and pulse until it’s fairly smooth (some pistachio pieces are a good thing. Cover the bowl and set it aside, put it in the fridge as you prepare the peach filling.

FILL & BAKE

  1. Let the dough rest at room temperature for a few minutes. Roll out the dough into a large circle on a lightly floured surface that is about 3 to 5 mm thick. Make sure you roll and twist the dough so that it doesn’t stick to the surface.
  2. Transfer the dough with the rolling pin to a baking sheet covered with baking paper. If your room is warm, you may need to put the rolled out pie dough in the fridge while preparing the filling.
  3. Peel the peaches if desired, but it is absolutely not necessary. Cut each peach into thin slices or wedges, place them in a medium bowl and add lemon zest, juice, amaretto, sugar and cornstarch. Throw gently until all ingredients are combined.
  4. Spread the frangipane on the rolled out dough and leave the edges free of filling.
  5. Place the peach filling on the frangipane.
  6. Fold the edges over the fruit and press lightly to seal it. Transfer the godet to the freezer for 15 minutes. Meanwhile, preheat the oven to 200 ° C if you haven’t already.
  7. Whisk the egg yolk with a little water and a pinch of salt in a small bowl. Take the galette out of the freezer, brush the edges with the egg and sprinkle with turbinado sugar.
  8. Bake the cake for 30-35 minutes or until the crust is golden brown and the filling bubbles. Allow to cool completely before serving. If you want to eat your cake warm, heat the slices in the microwave or in the oven
  9. Beat the cream, crème fraîche and sugar in a medium bowl until soft tips form. Serve the galette with the whipped cream and a pinch of lavender flowers.

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