Apple Galette
Вставка
- Опубліковано 8 лис 2014
- Recipe at:
www.beyondsalmon.com/2014/11/a...
Good apple varieties for baking: honey crisp, pink lady, granny smith, golden blushing, golden delicious, Northern spy, braeburn.
Bad apple varieties for baking: cortland, macintosh, red delicious
For apple filling:
4 medium apples, peeled, cored, cut into wedges
1/4 tsp cinnamon
1/2 tsp vanilla extract
Squirt of lemon (2-3 tsp depending on how sour the apples are)
4 Tbsp sugar
Tiniest pinch of salt
For shaping:
1/2 batch of pie dough
Dough by hand • Pie Dough by Hand with...
Dough with a food processor • Pie Dough with a Food ...
Rolling out pie dough • Rolling Pie Dough, Bli...
2 Tbsp sugar to put on the bottom of the dough under the fruit
1 Tbsp butter to brush dough and apples
1-2 Tbsp sugar to sprinkle on top of shaped galette
For glazing the apples:
Juice released by the apples
1 Tbsp apricot preserve
All instructions are in the video. - Навчання та стиль
Finally, someone who rolled out a thinner pie crust. On some of these videos, the crust looks nearly as thick a a slice of bread. Great video, as always.
This galette is making me famous in my little circle of friends and family! It turns out perfect every time - and I am not a baker! Thanks again for taking my skills to new heights!
so glad your friends are enjoying your baking
Did you make her dough as well or some other recipe or store bought?
@@guesswho2390 I have tried other recipes and store bought, this is the absolute best.
learn to make cringle for christmas kringle is another spelling an almond danish and Minnesota has a huge factory for cringles
This apple tart looks absolutely delicious. I love your style of teaching. I am going to bake this tarte tomorrow. Thank you.
Just made this recipe paired with your vodka dough by hand recipe. The gallete came out amazing. Thank you! You're an amazing teacher. Easy to follow and the results are so good! I will be doing more of your recipes. Thanks again Helen!
I made an apple galette a while ago but making some next week. I watched your video to refresh. Good video :) I am also in Boston. Thank you!!!!
Absolutely amazing recipe! Made this and it turned out great! 100% recommend
I made the pie and dough recipe yesterday and it was fantastic! Will definitely do again, thanks for sharing :)
Made the galette today. Absolutely delicious. It’s going to be my go-to recipe for an apple galette
Thank you
I always use this recipe. Really good!
Hi Helen, as always your recipes are perfect. I made a galette using left over sour cream pastry I froze months ago and only had pears so used them. I put grated marzipan under the fruit, and using your technique, it came out perfectly. Thank you! Regards from Cape Town, Gerald.
Amazing! !!!!! Thanks for sharing, definitely will make again! !!!
Thanks for the recipe. Came out great
I made this recipe and it is perfect and I would not change a thing! Draining the apples from the juice at the beginning makes such a difference. Thank you for the video!
+Kim Thorsen So glad it worked well. Once you understand the basic principle, you can substitute all sorts of fruit for apples (plums, apricots, peaches, nectarines). I sometimes put a few blueberries or raspberries in too :)
Helen, should I toss any berries in flour, cornstarch etc before...my problem is always a soggy bottom when using berries.
Your methods are fantastic for Apple's pears or any stone fruits but my Bain is berries and suggestions...thanks
Made this today!!! Great recipe and great guidance
+anapao89 So glad it turned out well :)
Looks delicious !
so cute!
how precious..(You sure haven't changed much). what a perfect treat, I can do that!💜
Helen, I love your videos & recipes. Thanks for taking the time to be so thorough! I made the apple galette today and it turned out incredibly flaky and delicious! I didn't have apricot preserve or jam for the glaze but I managed to substitute it with molasses. I think the cold vodka in the dough is really the secret to the flaky galette! Of course, I shared a shot (maybe 2) with the dough. :-) My kids have already asked me to make another one. Thanks again for sharing the recipe!
so glad your galette turned out well :)
cold vodka??? did I miss something? haha
Thanks for recipe
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
Excellent. Family loved it!
Yay, so glad you enjoyed it.
excellent!!!
Omgoodness! DELICIOUS! Thank you!
Hi Helen - I think this is better way to make an apple galette but I want your recipe for the pie dough. Thank you 🙏!
En son citirdama sesine bayildim fevkalade
I have ALOT of apples. I might make this!
OMG...My galette came out even more beautiful than yours!!:)...lol..thank you for the baking tips. They truly made a difference, the sugar in the bottom, the pizza stone in the bottom place in the oven and then move galette to middle...the apples were caramelized and GORGEOUS! Thank you once again, Helen, and a wonderful Holiday Season!
great job with the galette :) happy holidays to you and your family!
Спасибо
This is cooking in the oven right now! can't wait! I had never made dough before so I used pepperidge farms pastry dough. I hope it is similar enough!
+Heather Lancaster Let me know how it turns out.
I love your videos Helen! I can't wait to make this dessert. I am curious why you brush with melted butter rather than use an egg wash?
this was addressed in the newer galette video if you happened to watch it i think!
Can't find info about the
{ dollop }
that you put on the pie slice shown
on "Chronicles" tonight ch5 at the
end of your segment.
No not the glaze.
It was a 'white dollop' of
something?? Question mark etc ....
Please due telllll
Oh. Found it!
#realcomment Hi Helen, I have tried making this galette at least half a dozen time and every time when I put my galette on a parchment papered baking sheet on the lower rack of a preheated stone in a 400 degree oven, I end up with a puddle of butter leaking from the dough generally during the second part of baking. I have tried your vodka pie dough and Stella Parks' pie dough with the same results. What am I doing wrong?
What flour are you using? Stella Parks' dough will ooze butter if you use high protein all-purpose flour like King Arthur. I use gold medal bleached for her dough. vodka dough doesn't normally ooze butter and I normally make it with King Arthur unbleached all-purpose flour. are you weighing all your ingredients? how is the color of the crust on the bottom? is it nicely brown? too light? too dark? might be a good idea to chill the dough for 30-60 min after rolling it out and before filling it. These recipes are formulated for standard american butter. If you use european style butter the fat content might be a bit higher and I am not sure how these proportions would work.
Can you send me some pictures? My e-mail is on my site: www.helenrennie.com/kitchen/location.php
Hello Marjory. I had the same issue yesterday. I had the same soggy bottom. Did you resolve it? I am going to try again today with the second crust from the same dough. My crust rolled out beautifully. I used Kenji-Alt ‘s non vodka version that Helen linked in her video. Did we roll it out too thin perhaps? The top was tasty. Or, because I used a sheet pan instead of a pizza stone on the bottom rack; did doing so prevent heat from getting to the sheet under the galette itself. Thanks for any advice you can share. By the way, I love Helen but I not enjoy Honey Crisps. Just a bit too bland arn’t they? Am going to try a different mix too today. Thanks again.
Marjory and Helen. I made this again using the remaining half of the above failed dough. The bottom crust was perfectly delicious. And, as desirable to munch as the top crust. I can see why Helen, that you like metal pans and not glass ones. In any case, here is what I did.
1. I placed a half sheet cookie in lower third of oven at 400 for about a half hour. Not a rimmed sheet pan - a cookie sheet.
2. Brushed the bottom of pastry with a bit of a whole beaten egg. Suggestion from another baker that I thought I would try. Jacques Torres uses corn syrup for this by the way. . I just wanted to test the egg version.
3. I picked up the completed galette by the edges of the parchment paper on which it was resting. Then placed it right on top of the waiting cookie sheet in the oven.
IThen baked as you directed and it was a beautiful and tasty bottom crust. Thanks Helen.
I will just play with the apple mixture in the future. In this version I used 3 golden delicious and one Granny Smith because that is what I had. Granny Smiths need a lot of sugar and Golden Delicious do not, so if I use mixture again, I will sugar the Granny Smith's separately.
Moral of story - Often mistakes are our best friends. Just stay curious and learn.
galette>>>>>pie any time, anywhere...
How far in advance can I make this dessert for an occasion? For instance Thanksgiving day?
you can make it the morning of the day you plan to serve. don't refrigerate
Can I use the dough without waiting to refrigerate overnight? How long should it be refrigerated if I do?
you can use it in about 6 hours
Where is the recipe of the dough?
Helen, I redid this with success. See my notes to you and Marjory b below.
Hello! At 1:20 of the video, you point above your right and then left shoulder to indicate where to click for further instructions on dough. But there’s nothing there! Where can I find these videos? Thank you!
UA-cam removed the links feature this video was using (it's an old video). Look in the description below the video. It has all the dough links.
Where is the dough link?
what accent is this? quite lovely
Cortland apples do hold their shape but you have to get them right off the tree. Juicy, crispy and delicious and not as acidic as Granny Smith.
It's a bad idea to use lemon juice with apples. You can add some cranberry.
((1:21)) sorry, click...where??? 👆
as a lesbian u are so cool
Oven , stove top and the baking sheet are all dirty. You need to clean it before showing cooking.
There not dirty they have been used.
Any baker or cook has these types of equipment in there home.
If I see bright shinny pot& pans in someone's kitchen it screams this person doesn't cook and it all for show and the meal will be questionable.
You only find fault in visuals and nothing about techniques or methods....speaks volumes...
Don’t scrub away your well earned seasoning, esp on baking sheets