Blueberry & almond galette

KNEADED BUTTER

Knead the softened butter and flours in the bowl using the dough hook attachment. Shape the kneaded butter into a square and set aside on a baking sheet.

DOUGH (DISTEMPER)

Mix the water, fleur de sel and vinegar using the dough hook attachment. Add the flour and the melted butter. Shape the dough into a square the same size as the kneaded butter. Refrigerate for 1 day.

PUFF PASTRY DOUGH

Roll out the kneaded butter into a rectangle. Roll out the dough to about two thirds of the size of the kneaded butter. Place the dough in the centre of the kneaded butter, then fold over the kneaded butter so as to completely envelop the dough.

LAMINATION

Give the puff pastry dough 2 double folds and then a single fold. Place in the refrigerator for 2 hours between each fold. Roll out to a thickness of 3 mm.

Roast the ground almonds at 160°C. Mix the softened butter with the sugar. Add the ground almonds and then the eggs.

Bring the milk to the boil with the butter and vanilla. Pour over the sugar, egg yolk and cornflour mixture. Boil for 1 minute. Remove to a recipient, wrap in cling film and chill quickly in the freezer until the cream is thoroughly cold, then place in the refrigerator.

Mix both creams together to obtain a smooth mixture. Pipe the cream to ¾ of the size of a 16 cm tart ring and place in the freezer.

Heat the blueberry compotée and lime puree to 45°C. Add the sugar and pectin mixture and bring to the boil for 1 minute. Add the gelatin. Pour over the frangipane in the 16 cm tart ring, smooth the surface and place in the freezer.

Make a runny caramel, medium amber in colour. Leave to cool, then blend in a food processor to obtain a powder.

Place the puff pastry on a baking tray lined with baking paper. Place the blueberry-frangipane disc insert onto the puff pastry. Brush water around the insert using a pastry brush. Cover the insert with the remaining pastry and seal the edges, pressing lightly with your fingers to remove any air.

Place the cake in the refrigerator for 20 minutes. Using a pastry ring, cut out a 20 cm diameter disc. On a baking mat, place the silicone PCB Création ‘Rosace’ stencil and then the cake flat side down. Prick the cake in the centre and on the sides. Bake at 175°C for 30 to 40 minutes, then at 165°C for 15 to 20 minutes.

Baking time depends on the oven and the number of cakes put in the oven.

After baking, sprinkle the cake with the caramel powder and caramelise at 210°C.