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peaches and cream galette RECIPES


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Peaches and Cream Galette

  • Easy
  • Cooking Time: 40min
  • Preparation Time: 20min
  • Serves: 6 people
Peaches and Cream Galette

Ingredients:

Glaze

  • 60 g icing sugar
  • ½ tsp vanilla extract
  • ½ tbsp butter, melted
  • cup cream

Filling

  • 1 can KOO Peach Slices, drained
  • 1 tsp butter
  • 1 egg
  • 3 tbsp sugar
  • 1 tbsp Golden Cloud Flour
  • 1 tbsp almond paste (optional)
  • 1/2 tsp vanilla extract
  • A sprinkling of coarse sugar (optional)

Crust

  • 115 g (1/ 2 cup, 1 stick, 8 tbsp tbsp) butter, cut into small (1/2-inch) cubes, chilled in freezer for at least 15 minutes, preferably an hour
  • 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 4-6 tbsp ice water
  • 1 1/4 cup Golden Cloud Flour

Kitchen gadgets:

Food processor, large bowl, rolling pin, wooden spoon/whisk

Method:

  1. In a food processor, pulse the flour, sugar, and salt until well mixed. Add the cubed butter and pulse 8 times. The butter should still be the size of peas in the mixture.
  2. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.
  3. Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk.
  4. Sprinkle with a little flour on all sides, wrap with plastic, and refrigerate to chill for an hour.
  5. Pre-heat oven to 220°C, with the rack in the middle.
  6. In a medium bowl, place peaches and sprinkle with flour and sugar. Toss gently to coat, and sprinkle over with vanilla extract.
  7. In a small bowl, whisk the egg until smooth and set aside.
  8. on a lightly floured, clean smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.
  9. Arrange the peach slices in an overlapping patter in a single layer in the centre of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.
  10. Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion.
  11. Use a pastry brush to coat the exposed dough with an egg wash, and sprinkle with course sugar if using.
  12. Place in the oven and bake for about 15-20 minutes, until nicely browned.
  13. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

Credit/Source:

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