420g DARK HAZELNUT GIANDUJA
Day 1: Method
After resting the détrempe dough and beurre manié for 6 hours, get the beurre manié out of the fridge 10 to 15 minutes before you start the laminating process, to ensure you get a flexible texture that doesn’t break over the next few steps.
Take the détrempe out of the refrigerator and place it in the center of the beurre manié. Make a book fold, cover it over and store it in the refrigerator at 35°F (2°C).
Leave to rest overnight (approx. 12 hours).
Make the frangipane and use it to fill 14cm (1cm deep) rings. Place approx. 22g of HAZELNUT GIANDUJA cut into 0.8cm cubes in the frangipane rings. Store in the freezer.
Day 2: Assembly
The next morning, make another book fold. Leave to rest for 3 to 4 hours in the refrigerator at 35°F (2°C). Once the dough has rested, make a third book fold, then leave it to rest for 3 to 4 hours in the refrigerator at 35°F (2°C). After 3 or 4 hours, roll out the pastry to a thickness of 3mm.
For each galette, cut the puff pastry into one 19cm disk and one 20cm disk.
Place the frozen frangipane in the middle of each 19cm disk. Use a brush and some water to wet the disk’s edges and cover over with the 20cm puff pastry disk. Press down on the disks’ edges to seal them together. Place an 18cm ring on the galette and cut the edges again using a knife or other sharp implement.
At this stage, you can choose to freeze the galettes or bake them the next day.
If you are baking the next day, turn over the galette, wash the surface with egg yolk and leave it to rest in the refrigerator without covering it over.
Day 3: Baking and final touches
The next day, take the galettes out of the refrigerator, wash with egg yolk again and use a scalpel to score the galettes.
Bake the galettes in a deck oven at 410°F (210°C). After baking for approx. 20 minutes, place a 4cm-tall ring in each corner of the tray, then cover these with a sheet of baking paper and a baking rack or tray. Continue cooking for approx. 30 minutes.
As soon as they are out of the oven, wash the galettes’ tops with syrup heated to 85°F (30°C).