Strawberry galette

What is the easiest pastry for you in the summer? The author of this recipe loves dulcet desserts made of delicate flour with fresh berries and fruits! Have you already tried such a delicacy?

Recipe by:

smeshnaja

Ingredients

Galette

whole grain flour

80g

2.80oz

0.32cup

5.36tbsp

corn flour

80g

2.80oz

0.32cup

5.36tbsp

almond flour

40g

1.40oz

2.68tbsp

baking powder

1tsp

egg

1pc

almond milk

67ml

2.21fl oz

0.27cup

4.49tbsp

maple syrup

3Tbs

Method

Ingredients

You will need:

Whole grain flour 80 g
Corn flour 80 g
Almond flour 40 g
Baking powder 1 tsp
1 egg
Almond milk 1/3 cup (200 ml)
Maple syrup 3 tbsp

Cooking

Sift the flour with baking powder. Add one egg, milk and maple syrup.
Knead an elastic dough and refrigerate it for 30 minutes.
Wash the strawberries, cut them in half.
Roll out the dough into a layer about 9.8 inch in diameter. Put the strawberries in the middle; pour some maple syrup (1 to 2 tablespoons) over the strawberries.
Bake in the preheated oven at the temperature of 340F, for 15 to 20 minutes.

Bon Appetit!

Recipe source

Method

Bottom layer

Ingredients:

Hazelnut - 40 g | 1.40 oz
Walnut - 35 g | 1.25 oz
Butter - 75 g | 2.65 oz
Cane sugar - 50 g | 1.75 oz
Yolk - 1 pc
Flour - 110 g | 3.90 oz
Baking powder - 0.5 tsp
Milk ~ 50 g | 1.75 oz

Cooking:

Wash the nuts and dry them until golden brown at the temperature of 320F for about 10 to 15 minutes. Chop the nuts with a knife.
Mix the soft butter with sugar. Then add the yolk, and mix again. Add the sifted flour, the baking powder and nuts. Knead the dough quickly.
Roll thinly between two sheets of parchment. Put the dough layer in the fridge for an hour. After a while, prick the cold dough with a fork and bake it at the temperature of 356F for about 20 minutes.
Then cool the dough and chop it in a food processor. Add some milk, it is necessary to achieve the plasticine consistency so that the dough does not fall apart and it is convenient to work with.
Put the dough into a 6.3 inch mold, distribute evenly along the bottom and along the borders, making the sides. Bake it again at the temperature of 356F for about 10 minutes.

The recipe of the dough has been taken from the book "Cheesecake inside" and a little bit modified by the pastry chef.

Cheesecake with sour cream

The cheesecake layer:

Cream cheese - 460 g | 16.25 oz
Egg - 3 pcs
Sugar - 65 g | 2.30 oz
Almonds - 40 g | 1.40 oz
White chocolate - 60 g | 2.10 oz
Amaretto - 3 tbsp
Almond extract - 1 tsp
Vanillin pinch
Salt pinch

The liquid filling:

Sour cream 15% - 200 g | 7.05 oz
Sugar - 30 g | 1.05 oz
Egg - 1 pc
Almond extract to taste
Almond petals - 30 g | 1.05 oz

Cooking:

Mix the cream cheese with eggs and sugar until smooth. You do not need to whip it. Add amaretto and almond extract, vanillin and salt. Stir everything.
Chop the almonds and white chocolate into small pieces. Add them to the mass and mix with a spatula. Put the mixture in a shortbread base, bake at the temperature of 230-266F for about 60 minutes.
Then pour the filling over the cheesecake, sprinkle it with almond petals and bake for about 30 minutes.
Let the cheesecake cool completely in the oven, then leave in the fridge overnight. In the morning remove the cheesecake from the mold and serve.

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