Pear, Chocolate & Timut Pepper Galette - Les Vergers Boiron
For 3 galettes 22cm in diameter Ingredients (1 dough piece – about 5 galettes) Strong flour – 310g T65 flour – 940g Salt – 25g Water – 550g Vinegar – 25g La
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at les-vergers-boiron.com.
Ingredients
- Strong flour – 310g
- T65 flour – 940g
- Salt – 25g
- Water – 550g
- Vinegar – 25g
- La Motte butter – 125g
- Butter sheets – 1000g
- Frozen puree without added sugar Pear (1) – 170g
- Frozen puree without added sugar Pear (2) – 125g
- Eggs – 135g
- Sugar – 105g
- Potato starch – 45g
- Water – 85g
- Soft butter – 335g
- Icing sugar – 335g
- Raw ground almonds – 335g
- Whole eggs – 260g
- Williamine – 35g
- Pear pastry cream – 650g
- Frozen puree without added sugar Pear – 770g
- Sugar – 10g
- NH Pectin – 15g
- Lemon – 6g
- Egg yolks – 200g
- Cream – 75g
- Water – 150g
- Sugar – 150g
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