Mango Praliné Galette | Valrhona Chocolate
1 whole egg for glaze Sugar syrup (for when the galette is out of the oven) Water for assembly Roll out the pastry to a thickness of 3mm. Leave to res
Ingredients
- 150g Plain flour
- 380g Butter
- 350g Plain flour
- 12g Fine salt
- 4g Vinegar
- 110g Butter
- 150gWater
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