Episode 149 - Peaches and Cream Galettes - 9-25-14 - The Aubergine Chef HD

Galettes are a fun and adaptable pastry letting you use up fruit and dough in many ways. Here's an example of a galette made with cookie dough rather than pie dough (not unusual but pie dough tends to be more common). What kinds of galettes have you made?

Ingredients

For other ingredients of peach filling
Peach 17 Ounce , peeled, pitted and diced (About 5 whole ones)
Peach juice 6 Fluid Ounce
Granulated sugar 1 1/8 Ounce
Ground nutmeg 1/4 Teaspoon
Salt 1 Pinch
For cornstarch mix for peach filling
Granulated sugar 1 1/8 Ounce
Cornstarch 3/4 Ounce
Peach juice 1 1/2 Ounce
For shortcrust pastry
Butter 23 Ounce (1 pound and 7 ounce or 6 sticks)
Granulated sugar 15 Ounce
Egg yolk 4 Ounce
Vanilla extract 1/4 Fluid Ounce
Bread flour 1 1/2 Pound
Salt 1/8 Ounce
For cheese filling
Cream cheese 8 Ounce
Mascarpone cheese 4 Ounce
Granulated sugar 2 3/8 Ounce
Egg yolk 1 1/2 Ounce (2 in number)
Vanilla extract 1/2 Teaspoon
Lemon zest/Orange zest / both 1/4 Ounce

Directions

MAKING

1. Mix together sugar and cornstarch. Pour peach juice and blend it well. Set it aside.

2. Take peaches, peach juice, granulated sugar, ground nutmeg and salt in a pot. Heat it on a flame for 4 to 5 minutes to soften the peaches.

3. Reduce the heat to medium low and add the cornstarch mix to the pot with peaches. Whisk and continue to cook until the cornstarch is cooked through and the peach filling starts to thicken a bit.

4. Let the filling cool down. Add the raw peaches to the filling to give it some texture. Let everything come to room temperature.

5. Meanwhile beat butter with a paddle attachment in a food processor.

6. Add sugar to butter and beat that for another couple of minutes.

7. When the sugar and butter are mixed through nicely. Add egg yolks and vanilla extract to the mix and beat that through until everything is well combined.

8. Add bread flour and salt and mix everything well. Divide the dough into few 4 ounce balls and two 17 ounce balls, flatten them. Wrap them individually in saran wrap and freeze the big ones and place the small ones in the fridge to cool down.

9. Prepare the cheese filling by mixing together cream cheese, mascarpone cheese and granulated sugar in a food processor. Drop in egg yolk, lemon zest and vanilla extract and beat them as well. Fill the cheese filling in a piping bag.

10. Take out a 4 ounce shortcrust pastry ball from the refrigerator, sprinkle some flour and roll the shortbread dough to desired thickness. Transfer it to a parchment paper on a sheet pan. Pipe out some cheese filling in the centre and then spread it a bit leaving enough naked pastry on the edges.

11. Spoon out some peach filling in the center and spread that as well over the cheese filling. Fold over the shortcrust pastry over the filling one section at a time until its rolled over.

12. Bake at 400 F for 15 minutes or until the dough is nicely cooked and starts to brown on the sides.

13. Remove from the oven and let it cool. Repeat the same to make the other galettes.

SERVING

14. Serve them all by themselves and enjoy!

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1431Calories from Fat 784

 % Daily Value*

Total Fat 89 g136.9%

Saturated Fat 53 g265%

Trans Fat 0 g

Cholesterol

Sodium 325 mg13.54%

Total Carbohydrates 145 g48.3%

Dietary Fiber 3 g12%

Sugars 79 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet