Recipe
for the crust
2 cups of flour
10 tablespoons of butter, chilled
1 tablespoon of sugar
1/2 teaspoon of salt
for the crust
2 cups of flour
10 tablespoons of butter, chilled
1 tablespoon of sugar
1/2 teaspoon of salt
for the filling
4 medium-sized white peaches
1/2 cup of granulated sugar
2 1/2 tablespoons of flour
1/4 teaspoon of cinnamon
1/8 teaspoon of ground ginger
1/8 of freshly grated nutmeg
2 tablespoons of butter, for dotting before baking
*optional a squeeze of lemon juice
Preparation:
1. Let's start with the crust. Combine the flour, sugar, and salt in a large bowl; whisk to get rid of any lumps. Add the cubed chilled butter. With your fingertips, ruffle the butter into the flour and sugar. Use the granules of sugar to grind the butter until the mixture resembles breadcrumbs.
2. Whilst stirring the butter and flour mixture with your fingers, add a tablespoon of ice cold water. Using ice cold water will insure that you get a flaky crust. If you're a civilized person you can use a spoon. If you're a normal person your fingers will do the job.
3. When the dough begins to form, dump it onto a lightly floured surface and bring the dough together. You don't want to kneed it; just form it. Wrap the dough and keep it in the fridge while you make the filling.
Let's talk peaches. I like white peaches, but you can use the yellow ones also. Though, if you choose to go with the yellow ones you might have to add a little more sugar than is in the recipe because they tend to be a tad more sour. To be sure, you should always taste the guys beforehand. If you elect to go with a combination of the two, a wise political decision indeed, I hold the patent rights to the name Off-White Peach Galette. (hehe I'm so punny)
4. Core and slice the peaches. There's a lot of flavor in the skin so don't peel that off. In addition to adding flavor to the galette, the skin will help to hold the peaches together when we bake them. Sugar: you can use brown sugar, but I wanted to preserve that white peach color. Now, come the spices. A touch of cinnaminimum and ginger will gives the galette a spiciness, while a grating of nutmeg gives it a really nice Christmasy note. Add flour to help the peaches bind, and lastly a pinch of salt. I've said this plenty of times: salt is God's gift to food. If you ever find that your food tastes a little off it's probably because you didn't add enough salt (or you've gone horribly wrong). Stir and the filling is done.
5. Preheat the oven to 350. Retrieve the dough from the fridge and line a baking tray with parchment paper. Lightly dust your work surface with flour and roll the dough out until it's about 1/8 of an inch. It can be oblong, it's not going to matter. Transfer the dough by rolling it onto a rolling pin like so (check the video). Place the filling in the center of the dough trying to leave about 1 1/2- 2 inches on the edge. At first try not to get a lot of the liquid on the galette. After you've folded the sides up, pour the liquid in. This will make sure you get a good seal on the pastry, and that you don't spill and make a mess. Brush the crust - that includes the sides and the top - with a simple egg wash of egg and milk. Bake for 45-50 minutes or until golden brown and delicious.
6. When the galette clock rings take it out to COOL for at least the same amount of time you cooked it for. Serve with vanilla ice cream and a smile.
So there you have it guys, white peach galette. If you liked this video, thought it was funny, or learned something somewhat useful (although I doubt you did) please give this a like, share it will all of your foodie friends, and hit our socials, links are at the top of the page. Comment whether you like Chow Creations videos better or my normal posts. The videos will only get better as we learn what you want to see. I...we love you all. And as always,
Chow!
You Might Like:
No comments:
Post a Comment