Galette au naturel | Corman International

Ingredients

• 1880 g plain flour (T55, approximately 11% protein)
• 620 g T150 stone-ground wholewheat flour
• 50 g salt
• 250 g Express Butter 82% fat – Sheet
• 50 g vinegar
• 1000 g water
• 2000 g Dairy butter 82% fat – Block
• 275 g milk
• 40 g sugar
• 60 g egg yolk
• 12 g powdered cream
• 12 g plain flour (T55, approximately 11% protein)
• 585 g Dairy butter 82% fat – Block
• 585 g sugar
• 585 g eggs
• 585 g ground almonds
• 90 g plain flour (T55, approximately 11% protein)
• 345 g pastry cream
• 54 g rum (optional)
• 340 g whole pitted dried apricots
• 150 g brown sugar
• 75 g coarse wheat bran