Page 60 - 2021-03-01BakefromScratch_UserUpload_Net

2. In the bowl of a stand mixer, whisk PEACH FRANGIPANE GALETTE
together 3 cups (375 grams) flour,
2 tablespoons plus 2 teaspoons (32 grams)
sugar, and salt by hand. Add warm milk
mixture, 1 egg (50 grams), and egg yolk.
Using the paddle attachment, beat at low
speed until a shaggy dough forms; scrape
sides of bowl.
3. Switch to the dough hook attachment.
Beat at low speed until smooth and elastic,
5 to 7 minutes; add up to remaining ⅓ cup
(42 grams) flour, 1 tablespoon (8 grams)
at a time, if dough is too sticky. Add
cream cheese and butter, one cube at a
time, beating until almost fully combined
after each addition (6 to 8 minutes total).
Beat until a smooth ball forms at base of
dough hook and elastic dough forms, 6 to
8 minutes. (Dough will stick to sides of
bowl.) Turn out dough onto a lightly floured ⅓ cup (67 grams) granulated sugar
surface. Knead 4 to 5 times, and shape into 1
a smooth round.
4. Lightly oil a large bowl. Place dough
in bowl, turning to grease top. Cover
and let rise in a warm, draft-free place
(75°F/24°C) until doubled in size,
45 minutes to 1 hour.
5. Line a light-colored metal baking sheet
with parchment paper.
6. Punch down dough well, and let stand
for 10 to 15 minutes. On a lightly floured
surface, shape dough into an 18-inch log;
roll into a 36-inch log. Coil dough around
itself to shape into a spiral, tucking end
under. (It’s OK if spiral isn’t super tight.
Shape turns out better when it is kept flat
instead of building it up.) Use your hands
to lift, and place on prepared pan. Cover
and let rise in a warm, draft-free place
(75°F/24°C) until puffed, 20 to
30 minutes.
7. Preheat oven to 350°F (180°C).
8. In a small bowl, whisk remaining 1 egg
(50 grams). In another small bowl, stir
together cinnamon and remaining
2 tablespoons (24 grams) sugar. Brush
loaf with egg wash, and sprinkle with
cinnamon sugar.
9. Bake until golden brown and an instant-
read thermometer inserted in center
registers 190°F (88°C), 30 to 35 minutes,
covering with foil to prevent excess
browning, if necessary. Let cool on pan for
10 minutes. Remove from pan, and let cool
completely on a wire rack.
¼ cup (60 grams) cold sour cream
Makes 1 (9½-inch) galette
Logistically, the galette is a free-form pie,
with a rustically shaped flaky crust showing
off a thick fruity filling. Galettes aren’t
necessarily always circular—square and
rectangular are options—but like pies, round
galettes serve up slices with the perfect
crust-to-filling ratio. Our Peach Frangipane
Galette boasts an almond-peach combo with
a tender sour cream crust and is the perfect
reason to keep frozen fruit on hand.
Sour Cream Galette Dough (recipe
follows)
Frangipane (recipe follows)
3½ cups (543 grams) thawed frozen sliced dough, and shape into a disk. Wrap tightly
peaches
tablespoon (7 grams) tapioca fl our
2 teaspoons (5 grams) tightly packed
lemon zest
1 teaspoon (4 grams) vanilla extract
¼ teaspoon kosher salt
1 large egg (50 grams), lightly beaten
1 tablespoon (7 grams) sliced almonds
1 teaspoon (4 grams) turbinado sugar
1. Preheat oven to 400°F (200°C). Line a
baking sheet with parchment paper.
2. On a lightly floured surface, roll Sour
Cream Galette Dough into a 14-inch
circle, about 3⁄16 inch thick. Transfer to
prepared pan. Spread Frangipane onto
dough, leaving a 2-inch border.
3. In a large bowl, toss together peaches,
granulated sugar, flour, lemon zest, vanilla,
and salt. Pour peach mixture on top of
Frangipane. Pleat dough every 2 inches,
lightly pinching to seal. Using a pastry
brush, brush edges with egg. Sprinkle with
almonds and turbinado sugar.
4. Bake until crust is golden and bottom
is browned, 30 to 40 minutes. Let cool on
pan for 10 minutes. Serve warm or at room
temperature.
SOUR CREAM GALETTE DOUGH
Makes 1 (9½-inch) crust
2 cups (250 grams) all-purpose flour
1½ tablespoons (18 grams) granulated
sugar
1¼ teaspoons (3.75 grams) kosher salt
⅔ cup (150 grams) cold unsalted butter,
cubed
4 to 5 tablespoons (60 to 75 grams)
ice water
1. In the work bowl of a food processor,
place flour, sugar, and salt; pulse until
combined. Add cold butter, and pulse until
mixture is crumbly.
2. In a small bowl, whisk together cold sour
cream and 4 tablespoons (60 grams) ice
water. With processor running, add sour
cream mixture in a slow, steady stream
just until dough comes together; add up
to remaining 1 tablespoon (15 grams) ice
water if mixture is too dry. (Mixture may
appear crumbly. It should be moist and
hold together when pinched.) Turn out
in plastic wrap, and refrigerate for at least
30 minutes.
FRANGIPANE
Makes about ⅓ cup
1½ tablespoons (21 grams) unsalted
butter, room temperature
1 tablespoon (12 grams) granulated
sugar
1 large egg white (30 grams), room
temperature
⅛ teaspoon almond extract
¼ cup (24 grams) blanched almond flour
1 tablespoon (8 grams) all-purpose flour
⅛ teaspoon kosher salt
1. In a medium bowl, whisk together butter
and sugar until well combined. Whisk in
egg white and almond extract. Add flours
and salt, and whisk until well combined. •