Really, Lionel! This galette looks incredible! I always thought that puff pastry had animal products in it. I am definitely going to make this and I am so excited to taste memories of my childhood again. Merci beaucoup! Margot
Merci beaucoup Lionel, I am very happy I made this! I have been dreaming about it and I wanted to make it for my mom who loves almond flavor. I made the famous galette in California and my puff pastry was not as great as the one you used in the video. It was a much paler color and it cracked all over after being defrosted and unrolled. We can only find it rolled here. Then, at the end, even though it did have a nice look, mine did not rise much and even curled a bit around while revealing some of the inside. Fortunately, it was not too liquid and nothing escaped from inside the cake and it was still delicious. I wonder what I can do to prevent the frozen dough from cracking while unrolling it? Any suggestions?
Hey! My dough was in a sheet form, so flat and also frozen. Yours cracked, means it broke? If it’s the case, I guess you must have try to press the cracks to seal them? Did you put the Galette into the fridge before baking it? The shock of temperature helps the dough to puff up more.
