Strawberry Galette

This strawberry galette is a 4 part recipe and the step by step tutorial is the @littlefavors instagram highlights. We have our pie dough, strawberry jam, pastry cream and fresh strawberries. I’ve also made make shift molds to keep the pie together while it bakes.

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Strawberry Jam

Ingredients

250g Strawberries, quartered
45g   Sugar (15-20%)
1/4ea Lemon Juice

Place all ingredients into a pot and mix together
Simmer on low heat until thickened
Cool and store

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3-2-1 Pie Dough

Ingredients

170g All purpose flour
3.5g  Salt
113g Unsalted butter, diced
63g   Water, iced

Mix flour and salt together in a bowl
Press butter into flour but do not over mix, you should still see pea sized bits of butter
Add water and mix until just combined
Flatten, cling wrap dough and chill for at least 3 hours (best done the day before)
Roll out chilled dough (you may have to smack it with a rolling pin to make it pliable) until 1.5-2mm thick and refrigerate (let the gluten relax before you cut the dough)
Portion into circles
Use while it’s cool, if it’s too soft, refrigerate again

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Pastry Cream

Ingredients

200g milk
48g egg yolks
40g sugar
16g cornstarch
20g butter, room temp
1/2 tsp vanilla extract

Bring milk up to a simmer
Whisk yolks with sugar until thickened, whisk cornstarch in
Temper yolks with hot milk
Cook until thickened (it will bubble)
Place in a metal bowl, and whisk butter and vanilla in
Immediately place metal bowl over an ice bath to stop the cooking process
Place a piece of plastic wrap on the surface to prevent a skin from forming and leave chilled until ready to use

Assembly

Working with cold but pliable dough, smooth a tablespoon of pastry cream in the middle of the dough circle
Spread a teaspoon of strawberry jam
Arrange strawberries on top of the strawberry jam
Pleat edges
Transfer to a sheet tray lined with parchment and place an aluminium ring mould sprayed with oil around the shaped galette, refrigerate
Preheat an oven to 200C
Bake for 10-15 minutes until the pastry has cooked, removed the mould and lower the oven to 175C continue cooking for 10-15 minutes until pastry is golden and has cooked through
Serve with ice cream!

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