black black for an exquisite galette
This year a galette a little different, black inside made with black sesame seeds. Can be easily found in Asian stores.
Difficult to make a decent
puff
pastry without milk. Dairy
free non-hydrogenated margarines are too soft to work it
properly. We can
obviously
do
it with Parve butter but not that easy to find .
So
here
I
wanted
to
test the thermomix recipe using freeze butter. Freeze the previous day in small dices. We mix the ingredients altogether an
then directly make the tours. As flour, I chose spelt. I doubled the quantities
of
ingredients
but
not
water and the result was just perfect.
If you
don't have any
thermomix, you
should
be
able to manage with a powerful
robot,
with the knife tool. Maybe it will be just a little
longer than 25 seconds ...
With this
amount of ingredients, you should make
1
large or 4 small galettes (12 cm
diameter).
I
certainly pressed
a
little
too
hard
to make drawings on the top, so, the
dough
was
a
little open while cooking. Not smart because you
could
see where was the bean. I used a ceramic
knife
I
love but its cut really well there
too.
Galette à l'épeautre et au sésame noir,
Spelt
and
black
sesame galette ,
dairy free
for
dough
300
g flour spelt
300 g of frozen
non-hydrogenated
vegetable
margarine
75 g of cold water
1
pinch
salt
for
vanilla sesame
cream
200 g of roasted
black
sesame seeds
2 small eggs
1
tablespoon of potato starch
50 g
of
non-hydrogenated
vegetable margarine
2 tablespoons
brown
sugar
1 vanilla bean scraped
+
flour
for
work
plan
+ 1 egg yolk to glaze
+
1
bean
Prepare the dough
Put all ingredients into the Thermomix bowl (or food processor). Blend 15 seconds at speed 6 and 10 seconds reverse function to loosen the dough from the bowl.
Spread the dough on a well floured work plan in a rectangle and fold in 3.
Repeat 3 times or more (I did 6 times).
Cut 2 or 8 patties for individual models. The top crust is a tad larger to allow a generous filling.
Prepare the filling
Put the sesame seeds in a mixer bowl and mix to a fine powder. It makes a sesame paste rather. Add eggs, sugar, potato starch, margarine, cut into small pieces and vanilla. Mix
Preheat oven to 180 degrees (th. 6)
Spread on half of the patties generously with sesame cream, leaving a border of 1 cm for a big one and 1/2 cm for the small ones.
Brush the edges with the beaten egg yolk and cover with the larger pieces.
Pinch the edges.
Glaze with egg yolk and make drawings (gently) with the tip of a knife.
Bake for 40 minutes or 20 minutes.
Let stand on rack until serving.
And enjoy
warm, it's really divine