Galette Noisettine

A rich biscuit cake filled with cream and fruit, Galette Noisettine (ga-leht nwah-zeht-teen) may be served as soon as it is made or it may be refrigerated so that the biscuit softens and blends with the fruit and cream mixture. In either case it is rich and an excellent dessert.

Galette Normande is an attractive dessert of pastry and apple pur&e.4 oz. plus

1 teaspoon butter, softened

5 oz. flour

2 oz. sugar

3 oz. chopped hazelnuts, toasted

1 egg yolk

8 fl. oz. double cream

8 oz. strawberries or raspberries, washed and hulled

1 tablespoon icing sugar

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Grease two baking sheets with the tea-spoon of butter. Set aside.

Sift the flour and sugar into a large mixing bowl. Stir in the hazelnuts. Make a well in the centre and add the remaining butter and the egg yolk. With your fingertips, work the butter and egg together. Slowly incorporate the flour mixture.

When it is all well blended, knead lightly to make a soft dough. Pat the dough into a ball, cover it with greaseproof or waxed paper and place it in the refrigerator to chill for 30 minutes.

Divide the dough into three equal por-tions. Roll each portion into a ball. On a floured surface, flatten and roll out each ball into an 8-inch circle.

Put the circles on the baking sheets and place them in the oven. Bake for 15 minutes, or until the undersides of the biscuit circles are pale golden brown. Do not allow the tops of the biscuits to colour. Remove the baking sheets from the oven. Allow the biscuits to cool on the baking sheets for 5 minutes and then transfer them to a wire rack. Leave them to cool completely.

When the biscuits are cold, prepare the filling. In a small mixing bowl, whip the cream with a wire whisk or rotary beater until it is stiff.

Slice the fruit into thin slices.

Place one biscuit on a serving dish. Cover it with half of the cream and fruit. Place another biscuit on top and cover with the remaining cream and fruit. Place the remaining biscuit on top and dust with the icing sugar. The galette is now ready to serve or refrigerate.

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