Fantastic dessert - strawberry galettes with almond cream

Fantastic dessert – strawberry galettes with almond cream

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.

There is so much strawberry everywhere, and you are already jumping into your shoes and running to get a few kilos of these sweet berries.

Strawberry Galettes with Almond Cream

Strawberry galettes with almond cream

Recipe Type: Desserts

Cuisine: French Cuisine

Serves: 12

Ingredients

325 g flour
1 tbs icing sugar
100 g butter
50 ml cold water
500 g strawberry
40 tbs sugar
1 teaspoon vanilla sugar
1 ½ tbs starch
50 g almond flour
1 egg + sugar
Berries, almond flakes and pistachio powder for decoration

Instructions

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.

About the Author: Victoria Gladchenko and Anna Bakhonko, Make my Cake Patisserie

Victoria: I was born in May 1987 in my beloved Odessa. Since childhood food has been meant a lot for me. My dad was an excellent cook, and my mother always liked to “invent” something delicious, and surprise us. I have never had any problems like «fried onions», «fish», «greens», and so on, which are usually children have. I ate everything that was cooked deliciously. The food was not just a meal in our family. It was with sense; it was varied and beautiful. Anna: I was born in winter, January 1, 1988, here, in Odessa. I spent my childhood in a beautiful house with a large shady garden. My grandmother always had the goal «To feed Anna the best and healthy everything,» and I carefully hid meatballs from my soup, hoping not been exposed. I loved my mom’s adventures in cooking much more: rose-shape cookies with rose jam topping; three-layer ice cream cake, decorated with mulberries, we have gathered together, coming back from the beach; crunchy mini-toasts with colored herring butter. My mother always had unusual game approach to cooking and eating.