Kick pie with crushed lemon
Recipe for Three pies
Inverted puff pastry
ingredients :
- 220 g Flour
- 3 g Salt
- 110 g Cold water
- 350 g Butter Laiterie Les Fayes®
- 130 g Flour
process :
Prepare the base dough mixing together the flour, salt and water. Spread into a square and leave to chill in the fridge for half an hour.
Prepare a second dough with the flour and butter and place in the fridge.
Place the butter dough on the outside and make 3 double turns with 45 minutes rest between each turn.
Hazelnut and pine nut frangipane filling
ingredients :
- 100 g Softened butter
- 100 g Caster sugar
- 100 g Eggs
- 100 g Raw hazelnut powder
- 50 g Blanched almond powder
- 75 g Pine nut
- 50 g Limoncello
- 50 g Flour
process :
Mix all the ingredients in the list order.
Place in the fridge and contact cover with cling film.
Crushed lemon confit
ingredients :
- 320 g SICOLY® ORGANIC crushed lemon purée
- 1 Scratched vanilla pod
- 210 g Caster sugar
- 28 g Potato starch
- 10 g NH pectin
- 20 g Caster sugar
process :
Bring the SICOLY® organic crushed lemon purée to a boil with vanilla and sugar. Add the starch, pectin and sugar mixed together.
Boil for 1 minute and cool down in a mixing bowl.
Contact cover with cling film.
Assembly and finishes
Dive the dough into 6 pieces and shape into small balls. Spread out to a thickness of 3 mm in a round shape.
Place on a baking tray. Pipe the frangipane filling in the middle of the galette dough. Place the crushed lemon confit in a pipping pag and pipe some dots all around the galette.
Humidify the edges with beaten eggs and place another round of dough on the top. Glue the edges together and cut with a circle for a clean cut. Brush the top with beaten eggs. Leave to set for one hour and brsuh again. Create the shapes you desire on top of the galette using a scalpel.
Bake at 180°C for 20 to 30 minutes. Brush with syrup and bake again for another 2 to 3 minutes.