Food · Sweet

Raspberry & Pastry Cream Galette

  • 2 puff pastry sheets (circles)
  • 500ml whole milk
  • 3 eggs
  • 50g sugar
  • 50g plain flour
  • 1 vanilla pod
  • 1 yolk + 10ml milk
  • 1 jar of raspberry purée or jam
  1. Preheat the oven to 200°C.
  2. For the pastry cream: boil 500ml of milk with a vanilla pod cut in two and take the vanilla extract off the pod to stir it in the milk. In a mixing bowl break the eggs and whisk them energitically with the sugar until the mixture becomes white. Add the flour and mix again. While you’re still whisking, pour the boiling milk until you get an even mixture. Put it back up in the pan and cook for 3 minutes at the beginning of the simmer. Leave it to cool in a large bowl and cover it with cling film. The cling film must touch the cream.
  3. Spread a good layer of raspberry purée or jam on a circle of puff pastry. When the pastry cream is cold, spread it on the raspberry. Leave about 2 centimeters off the edge. With a bit of water, wet all  around the egdes and place the second circle of puff pastry on top of it. Stick them together with the back of a knife.
  4. Mix the yolk with a bit of milk. With a brush baste the top of your galette and decorate it with the back of a knife. Out it in the oven for 30-35 minutes. Let it cool on a rack before you eat it.


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