What is Galette?
Galette is a type of French pastry, which is produced with a rich, scaly bark and traditionally serves in Epiphany every year. Many bakeries also offer gallets throughout the year in spicy and sweet incarnations. In general, the gallets are rounded and flat and tend to be very crispy due to the type of pastry used to produce them. They can be made at home with minimal effort.
The term "Galette" is used in some parts of France to specifically refer to crepe made of buckwheat. In other countries, pastries, which are made from denser doughs, sometimes find as gallets. Technically, this designation is incorrect, especially if the pastry is left at the top, as is common, but the similarity to the original Galette is visible. In most cases, Galette is too big to make one person to eat and be designed to cut into sliced individual guests.
sweet or salty filling
depending on the region and chefs could be clarified by gallets,But they are more often filled with something. The traditional sweet filling includes an almond paste mixed with eggs and pieces of orange peel. This filling is often used for Epiphany gallery, to which the chef also adds small Feves or spells. Epiphany Galette is known in French as Galette des Rois or "King Cake" and a consumer who gets a slice that has magic in it is easily crowned by the king or queen.
Spicy fillings and ornaments are also not unusual. Meat, such as ham and sausage, are sometimes served with gallery. Apple slices, cheese such as gruyère and eggs can also be used. Sometimes the filling is bought to gallets and at other times the complementary components are located at the top. When the ingredients such as the cheese are placed on the top of the Galeta, the food is usually roasted so that the cheese wiroztavte on Galette.
How to Make Galets
If you want to make traditional galets at home, you can make dough on the market or buy a dough or buy. It should be greased cooking and for eachOf these, a circle of leaf pastry should be laid. The mixture of almond paste, egg and orange bark can then spread in the middle of each pastry and stop about 2 inches (5 cm) short from the edges.
If the chef intends to include feve , joins before it plunges on the next sheet of bread on top and captures the edges. Decorations can be made at the top by mowing with a knife or creating shapes from additional leaf pastry and inserting an egg before baking gallets at 400 degrees of Fahrenheit (204 degrees Celsius) up to golden brown and puffy. One should be careful when opening the oven to check the pastry, as the pastry can collapse.