Recipe HAZELNUT GALETTE - Professionals

Name: Recipe HAZELNUT GALETTE - Professionals
Ingredients: 1. Butter:; 600 g dry butter; 260 g flour (type 55); Mix ingredients together using a paddle attachment and then rest in the refrigerator for approximately 1 hour at 5°C.; 2. Detrempe:; 500 g flour (type 55); 250 g water; 22 g salt; 150 g dry butter; 200 g hazelnut powder; 200 g icing sugar; 240 g eggs; 200 g softened butter; 20 g Mount Gay® Rum 55% vol.

www.remycointreaugastronomie.com

Preparation steps: reversed puff pastry, Mount Gay hazelnut cream, assembly and finisthing. 1. Reversed puff pastry: Mix the butter...

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Ingredients

1. Butter:
600 g dry butter
260 g flour (type 55)
Mix ingredients together using a paddle attachment and then rest in the refrigerator for approximately 1 hour at 5°C.
2. Detrempe:
500 g flour (type 55)
250 g water
22 g salt
150 g dry butter
200 g hazelnut powder
200 g icing sugar
240 g eggs
200 g softened butter
20 g Mount Gay® Rum 55% vol.