Pear Galette

Ingredients

• 1 lb bread flour
• 1 lb pastry flour
• 2 lbs cold butter
• 1/2 oz salt
• 8 oz cold water
• 8 oz almond meal/flour
• 1 oz sugar
• 4 oz butter
• 1 oz cake flour
• 4 oz eggs

Instructions

1. 1

   --- Puff Pastry ---

2. 2

   Cut cold butter into small cubes and dissolve salt in water.

3. 3

   Mix the butter into the flours, leaving the butter in large chunks

4. 4

   Add salted water to flour/butter mixture and mix until the water is absorbed.

5. 5

   Form double into a flat square and let rest at least 15 minutes.

6. 6

   Dust table with flour and roll out the dough into a rectangle. Give the dough a book-fold and let rest at least 30 minutes. Repeat rolling out, folding and resting until the dough has 3 book-folds. The dough is now ready to be rolled out and cut.

7. 7

   --- Almond Cream ---

8. 8

   In the mixer with a paddle attachment, mix almond flour and sugar at a low speed until evenly blended.

9. 9

   Blend in the butter. Then blend in flour. Then blend in eggs until smooth.

10. 10

    --- Pear Galette Assembly ---

11. 11

    Preheat oven to 350° and cut fruit in half. Remove seeds or pit.

12. 12

    Roll out puff pastry and cut into circles that are about a half-inch larger on all sides than your fruit.

13. 13

    Place a small scoop of almond cream in the center of the puff pastry circle and then place the fruit half, cut side up, on top of the almond cream.

14. 14

    Egg wash the top of the exposed puff pastry dough, sprinkle with Demerara Sugar and bake approximately 20-30 minutes rotating halfway through baking until dough is golden and flakey.