Dunkerque Cake using a Thermomix
(4.8)
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Prepare to embark on a culinary adventure with the Dunkirk butter buttered galette, a delightful pastry that embodies the spirit of northern France. This delicious treat, with its buttery, flaky crust and a filling that is both creamy and rich, is said to have roots in the maritime history of Dunkirk, where sailors would indulge in hearty meals after long voyages. Legend has it that the secret to its irresistible taste lies in the generous amount of butter and a splash of dark rum, which adds a hint of mischief to every bite! Whether enjoyed as a dessert or a luxurious breakfast, this galette will have you saying 'ooh la la' with every mouthful, making it a perfect addition to your café-style brunch or a cozy night in. Plus, did you know that Dunkirk is not just known for its galette, but also for its stunning beaches and rich history? So, let’s roll up our sleeves and create a little piece of Dunkirk right in your kitchen!
Ingredients
- 250 g Flour t55
- 15 g Fresh baker's yeast
- 120 g Milk
- 50 g Granulated sugar
- 1 Teaspoon(s) Salt
- 2 Eggs
- 80 g Butter
- 500 g Whipping cream
- 60 g Icing sugar
- 50 g Flaked almond
- 1 Tablespoon(s) Orange zest
Steps
Brioche Preparation
- Add 250 g of flour t55, 15 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 2.
- Add 120 g of milk, 50 g of granulated sugar, 1 teaspoon(s) of salt in 2 times, 2 eggs in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
- Add 80 g of butter in the food processor bowl.
- Mix knead: 6:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the dough in the bowl cover with towel during 1h 30.
Baking the Brioche
- Preheat the oven at 180°C.
- Roll it out into a circle about 25 cm in diameter.
- Place the content of the dough on a baking tray to be covered in baking paper before.
- Cook in the oven at 180°C during 20min.
- Let it cool completely on a wire rack.
Cream Filling and Assembly
- Wash the food processor bowl.
- Add 500 g of whipping cream, 50 g of icing sugar in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 3.
- Whip until stiff peaks form, about 2-3 min/speed 3-4, watching carefully to avoid over-whipping.
- Once the brioche is completely cool, use a long serrated knife to slice it horizontally into two layers.
- Spread the content of the preparation content on the dough.
- Place the top layer of the brioche over the cream.
Final Touches
- Lightly brush the top of the brioche with a thin layer of Icing Sugar mixed with a bit of water to create a glaze.
- Sprinkle 50 g of flaked almond, 1 tablespoon(s) of orange zest, 10 g of icing sugar on the dough.
- Serve Immediately.
