I don’t know about you but I adore strawberry desserts. As soon as the berry season starts, I take best advantage of it. Great ladies from Make My Cake Patisserie shared with me a recipe of perfect summer dessert. This dessert, strawberry galettes will almond cream, will for sure be a real gem of your summer dessert menu. And almond cream gives it a nice flavour and taste.
It’s not a secret at all that everyone is crazy about strawberry desserts. Ask any confectioner. And, meanwhile summer is in full swing, I generously share with you a handful of sweet recipes that I had once published on my website: Strawberry kiss from Ruslan Vycherov, strawberry gazpacho from Jan Nguyen and, of course, strawberry cheesecake from the same fairies – Anna Bahonko and Victoria Gladchenko
I also have in reserve another cool strawberry recipe – Turkish delight from James Roy Oakley.
Ingredients
Method
- Mix the flour, powdered sugar and salt in the bowl.
- Rub the butter into the flour with your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter.
- Sprinkle over 80 ml of water and stir quickly with the fork.
- Add more water a teaspoon at a time, up to 20 ml, until the dough holds together when squeezed.
- Press the dough into a disc, wrap it in cling film and refrigerate for 1 hour.
- Roll the dough out on a lightly floured surface to about 3 mm thick.
- Cut 8 rounds of 12 cm, re-rolling the trimmings once, and lay them on the lined baking sheets.
- Slice the strawberries 5 mm thick.
- Toss the strawberries gently with the sugar, vanilla sugar and cornstarch.
- Sprinkle about 1 tbsp of almond flour in the middle of each round, leaving a 2 cm border.
- Pile the strawberries on the almond flour, leaving the juice behind in the bowl.
- Fold the border up over the edge of the filling in overlapping pleats.
- Freeze the galettes for 20 minutes.
- Heat the oven to 175°C (350°F).
- Brush the pastry edges with beaten egg and sprinkle them with sugar; add a few extra berries on top if you like.
- Bake for 30–35 minutes, until the pastry is deep golden underneath and the juices bubble.
- Let the galettes cool on the sheets for 10 minutes, so the juices set.
- Dust with powdered sugar and scatter with the flaked almonds and ground pistachios.
- Serve warm or at room temperature.
- Combine the flour, sugar powder and salt.
- Add the butter and knead dough until the mixture resembles very coarse breadcrumbs.
- Add the water, knead the dough accurately and quickly until well-combined.
- Shape dough into a disk, wrap in plastic, and refrigerate for 1 hour.
- Cut the strawberry into slices and toss with sugar and cornstarch. Mix it gently.
- Take the dough from the fridge, roll it out and cut 8 circles of 12 cm in diameter.
- Cover the baking tray with parchment and put the circles.
- Put the almond flour, strawberry filling on top, leaving the edges free.
- Gather the edges of the dough by folding sections of the dough over the filling. Put in the freezer for 20 minutes.
- Preheat the oven to 175 C.
- Brush the edges with whisked egg, sprinkle with sugar and garnish with berries.
- Bake for about 30 minutes.
- Sprinkle ready-made galettes with icing sugar, almond flakes and pistachio flour.
- Sugar for the strawberries cut from 40 tbsp to 4 tbsp The chefs' original document says 4 tablespoons; 40 is a typing error on the old site and would turn the filling into jam.
- Butter raised from 100 g to 180 g and water from 50 ml to 80–100 ml With 100 g of butter and 50 ml of water, 325 g of flour stays dry and crumbly and the crust bakes hard. These amounts give a flaky, workable galette dough.
- Salt added to the list (½ tsp) The method mixes salt into the flour, but the list leaves it out.
- Strawberries mixed with the sugar and starch just before filling, and their juice left in the bowl Sugar draws juice out of the berries within minutes; poured onto the pastry, it makes a soggy base.
- Makes 8 galettes; servings set at 8 The original says 12 servings, but the method cuts 8 rounds.
- Baking time given as 30–35 minutes, with a doneness cue Galettes baked from the freezer need the full time for the base to crisp under the fruit.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.