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


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


3-2-1 Pie Dough


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


Pastry Cream


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


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!


Recipes & Reality

It’s been a while, I know. I’ve been fighting for my dream in San Francisco after I ended culinary school and also ended my time making cakes for all occasions while I ran Little Favors. Things have changed. Time has changed who I am.

I wanted more and I was searching for knowledge. I left Singapore to do that. The produce here is absolutely amazing. We get so much fresh fruit, vegetables, milled flours that I’m so extremely spoilt for choice. There’s a whole new spectrum of flavours here that you can never get in Singapore. It’s piney, vegetal and coastal if I could describe it in three words. The taste and smell of terroir has not been this evident until I moved here.

When you walk along the coast, you are instantly hit by the briney breeze, eucalyptus and coastal plants. When you stroll through the redwood forest, your senses are overwhelmed with pine and other various barks.

I suddenly immersed myself in foraging and was obsessed with capturing the scent of a moment. And that’s when I discovered Pascal Baudar. An amazing man whose life goal is to spread the foraging movement to ‘prevent food waste’.

“There’s so much edible non-native plants that we aren’t consuming! Isn’t that food waste?”, he said.

Why are we paying so much for oaxalis and nasturtium when it’s essentially a weed!

I worship him!! I was so inspired that I decided to make my own mountain syrup with pink peppercorns, pine, madrone bark, juniper and some lemon peel. It tastes like a walk through the forest.

I’m thankful for all these experiences I’ve collected throughout my time here.

Now, we’re all indoors, trying to prevent the spread of an invisible war. It’s unusual for us to not be social and not do things. What we can do is bake!! Full tutorial is on my instagram highlights. @littlefavors



Sift A together.
Mix B in a separate bowl.
Combine A with B until no more flour pockets are visible.
Spray a 4 Qt baking tin with oil or brush with butter and place batter in tin.
Preheat an oven to 170C.
Bake for 30-40 minutes until center is baked through.