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Raspberry Bread
3 steps
Raspberry galette
The recipes are being created and will be available soon.
Valrhona School Chef
Viennoiseries
Brioches and pastries
Raspberry galette
7 steps
Made with
RASPBERRY INSPIRATION CHIPS
For
makes
Step 0
Beurre manié for reversed puff pastry
ingredients
1000.0g
Beurre Extra Sec 84%
130.0g
Farine T45
250.0g
Farine T55
For 1380.0g
Description
Cut the softened laminating butter
into small cubes, then mix it into the
flour using a pastry blade.
Fold the mixture several times
until it is completely uniform.
Be sure not to overwork it. Place the
dough in a 40 x 30 cm half-sheet
pastry frame on an acetate sheet,
smooth the surface with a spatula,
then refrigerate for at least 4 hours at
4°C. Take it out of the refrigerator
about 30 minutes before rolling it out,
to prevent the butter from
cracking.
Step 2
Reversed puff pasty dough
ingredients
360.0g
Beurre Extra Sec 84%
290.0g
Farine T45
600.0g
Farine T55
35.0g
Sel fin
290.0g
Eau minérale
10.0g
Vinaigre
For 1585.0g
Description
Cut the softened butter into small
cubes, then rub it into the flours using
a pastry blade.
Dissolve the salt in the water and
vinegar, then add it in a slow stream.
Do not knead – just mix.
Roll out into a rectangle the size of a
40 x 60 cm pastry frame. Let it rest
for at least 4 hours at 4°C, ideally
overnight.
Step 3
Reversed puff pastry
ingredients
1380.0g
Beurre manié
1580.0g
Détrempe Feuilletage
For 2960.0g
Description
Perform five single turns with a minimum 4-hour rest at 4°C between each turn. Wrap tightly in plastic film while resting.
Before the final rolling out, make sure the kitchen temperature is 18/20°C. Roll out.
Step 4
Raspberry frangipane pastry cream
ingredients
140.0g
Lait entier UHT
35.0g
Jaunes d’oeufs
30.0g
Sucre semoule
7.0g
Amidon de maïs
7.0g
Farine T55
For 219.0g
Description
Bring the milk to a boil and pour it
over the mixture of egg yolks, sugar,
cornstarch, and flour.
Bring everything to a boil.
Cool quickly.
Step 5
Raspberry frangipane
ingredients
310.0g
Beurre Extra Sec 84%
310.0g
Sucre semoule
310.0g
Amande blanchie poudre extra fine
45.0g
Farine T55
310.0g
Œufs entiers
185.0g
Crème pâtissière pour frangipane framboise
For 1470.0g
Description
Cream the softened butter with the
sugar, add the ground almonds and
flour, then gradually add the eggs.
Smooth out the room-temperature
pastry cream and combine the two
mixtures.
Step 6
Method
ingredients
75.0g
PÉPITES INSPIRATION FRAMBOISE
For 75.0g
Description
Make the puff pastry and the frangipane cream.
Make frangipane fillings weighing 300 g with a diameter of 20 cm, add 75 g RASPBERRY INSPIRATION CHIPS, smooth the surface, and freeze.
Roll out the puff pastry to a thickness of 2 mm.
Cut out four 28 cm diameter pastry sheets using a cutter (taking care to lightly mark the direction of rolling on each disc).
Cut out four 26 cm diameter pastry sheets using a cutter (taking care to lightly mark the direction of rolling on each disc).
Step 7
Assembly
Description
Moisten the edges of a 26 cm diameter puff pastry disc with water using a pastry brush, smooth the edges of the frangipane disc with a gloved hand, and place it
in the center of the puff pastry disc. Close the galette with a 28 cm puff pastry disc, turning it a quarter-turn, then seal it without crushing it. Prick appropriately.
Let the galettes rest overnight at 4°C. Place in the freezer for a few minutes and cut out to a 25 cm diameter using a cutter and a pastry ring. Flip the cold galette over, then
apply the egg wash. Place it back in the refrigerator at 4°C for 30 minutes so that the egg wash “dries”. Apply a second coat of egg wash, let it dry again at 4°C, score using
a scalpel, and prick between the lines.
Bake on a hot baking sheet lined with baking parchment that is ideally just slightly wider than the galette, using 3 cm spacers at the four corners, and a second baking sheet
flipped upside down on top. Bake for 50 minutes in a fan oven at 170°C. Dust with dextrose and place back in the oven for a perfect shine.
