MOUNT GAY® GALETTE

Name: MOUNT GAY® GALETTE
Yield: 1 galette
Ingredients: 450 g flour (type 55); 65 g melted butter; 185 g cold water; 10 g salt; 300 g butter pour le tourage; 100 g fresh pineapple cut into small dice; 10 g cassonade sugar (brown sugar); ½ lime zest; ½ vanilla bean; 10 g Black Barrel Mount Gay® rum 43% vol.; 125 g whole milk; 1 egg yolk (20 g); 20 g caster sugar; 10 g corn starch; 10 g butter; 65 g softened butter; 85 g icing sugar; 65 g dessiccated coconut; 1 whole egg (50 g); 20 g Black Barrel Mount Gay® rum 43% vol.; 130 g pastry cream

Chef :

Original creation by
Jean-Michel PERRUCHON,
Meilleur Ouvrier de France Pâtissier
Ecole Bellouet Conseil,
Paris, France

Brand

Quantity :

Recipe for 1 galette of 6 or 8 persons of 24 cm ø

Download recipe

Ingredients

450 g flour (type 55)
65 g melted butter
185 g cold water
10 g salt
300 g butter pour le tourage

Step

Using a paddle attachment, mix flour, salt and melted butter.
Gradually add water. Mix correctly without kneading too much
the dough. Wrap in cling film and put in the fridge for at least
2 hours.
Roll out dough (‘détrempe’) to the dimensions of 40 x 30 cm,
then place the butter in half of the surface (the butter will be
previously spread into a piece 20 x 30 cm). Close the dough,
stretch with a roller, then give one simple turn (folding into
three) and repeat the operation a second time. The lamination
will consist of 2 times. Put again 2 hours in the fridge, then give
two simple turns (folding into three) and repeat the operation a
second time. Put in the fridge overnight.
The next day, give one simple turn, then put in the refrigerate
for 2 hours. Finally, give one last simple turn, giving a total of 6
turns. Roll out the puff pastry obtained until it is about 2/3 mm
thick, then use however you wish.
This recipe give you more than necessary for a galette of 6 or 8
persons, but it’s difficult to prepare less than 1 kg of puff pastry.
If you do not want to prepare your puff pastry, buy 1 kg of puff
pastry to your pastry cook.

Ingredients

100 g fresh pineapple cut into small dice
10 g cassonade sugar (brown sugar)
½ lime zest
½ vanilla bean
10 g Black Barrel Mount Gay® rum 43% vol.

Step

Mix all ingredients together and set aside for two hours in the
refrigerator before using

Ingredients

125 g whole milk
1 egg yolk (20 g)
20 g caster sugar
10 g corn starch
10 g butter

Step

Prepare a pastry cream: in a saucepan, bring the milk to the
boil and pour over the mixture : egg yolk, caster sugar and corn
starch. Boil to a boil for 1 minute. Off the heat, add the butter
and chill in the fridge. Use in preparing coconut and Mount
Gay® rum cream.

Ingredients

65 g softened butter
85 g icing sugar
65 g dessiccated coconut
10 g corn starch
1 whole egg (50 g)
20 g Black Barrel Mount Gay® rum 43% vol.
130 g pastry cream

Step

Mix together in the following order the ingredients ; softened
butter, icing sugar, coconut, corn starch, egg, Mount Gay® rum
and finally the pastry cream. Set aside for the assembly

Ingredients

No ingredients.

Step

Cut 2 circles of 24 cm ø. Using a pastry bag n° 9, form a spiral on the first
circle with approximately 200 g of coconut and Mount Gay® rum cream,
then sprinkle over this the marinated pineapple and cover with 200 g
of coconut and Mount Gay® rum cream. Brush egg wash around
edges of the dough and cover with the second piece of puff
pastry. Brush egg wash twice the exterior and using a blade cut
decoratively the surface. Let stand for about 30 minutes in the
fridge. Cook in an oven at 180°C for 30-40 minutes. Glaze the
surface of the galettes while still hot with a stock syrup to make
it shiny.