Cognac Galette using a Magefesa
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine biting into a slice of the Charentaise galette, a delightful pastry that hails from the picturesque Charente region of France, where the sun shines just right to grow the sweetest angelica. This galette is a sweet homage to the culinary traditions of the area, combining salted butter, candied angelica, and a splash of cognac to create a symphony of flavors. Legend has it that the use of angelica dates back to medieval times when it was believed to ward off evil spirits—so enjoy this treat knowing you're indulging in a bit of history! It's like a party in your mouth, where each ingredient has been invited to dance together under the spotlight of your taste buds. Perfect for an afternoon tea or a festive gathering, this galette is sure to charm your guests and leave them asking for the recipe (which, of course, you can keep as your little secret!).
Ingredients
- 100 g Almond
- 100 g Butter
- 100 g Granulated sugar
- 2 Eggs
- 20 g Cognac
- 500 g Puff pastry
Steps
Almond cream
- Add 100 g of almond in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 10.
- Add 100 g of butter, 100 g of granulated sugar, 1 egg, 20 g of cognac in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content.
Galette
- Wash the food processor bowl.
- Preheat the oven at 180°C.
- Add 500 g of puff pastry on a workplan.
- Divide the puff pastry into two equal parts.
- Roll out each part into a round shape.
- Transfer the content of the workplan on a baking tray.
- Spread the content of the bowl on some dough.
- Leave a 2 cm border.
- Transfer the content of the workplan on the preparation content.
- Seal the edges of the galette.
- Brush 1 egg on the dough.
- Cook in the oven at 180°C.
- Let cool slightly before serving.
- Serve Warm.
