Puff pastry

  • Using the dough hook of the stand mixer, combine the two types of flour, butter and salt while slowly drizzling in the vinegar and water.
  • Form into a ball and let rest in the refrigerator.
  • Roll out the dough, inserting and enclosing the sheet of butter in it.
  • Give it its turns. 
940 g plain flour (T55, approximately 11% protein) 310 g strong flour (T45, approximately 14% protein) 25 g salt 125 g Traditional Butter 82% fat – Block 25 g vinegar 500 g water 1000 g Dairy butter 82% fat – Sheet 2925 g total weight


Frangipane cream

  • Cream the softened butter with the sugar, add the ground almonds and flour then gradually add the eggs.
  • Stir the room temperature pastry cream, combine the two mixtures then add the warmed alcohol. 
176 g Traditional Butter 82% fat – Block 176 g sugar 176 g eggs 176 g finely ground almonds 26 g plain flour (T55, approximately 11% protein) 104 g pastry cream 18 g dark rum (optional) 850 g total weight


Pastry cream

  •  Prepare a traditional pastry cream. 
80 g milk 20 g egg yolks 16 g sugar 4 g plain flour (T55, approximately 11% protein) 4 g cream powder 124 g total weight 104 g total weight after reduction


Fruit and nut mixture

  • Coarsely chop the hazelnuts and almonds.
  • Combine with the currants, pistachios, and cubed citrus peel. 
62 g whole raw almonds 62 g whole raw hazelnuts 25 g whole green pistachios 50 g currants 50 g candied lemon peel cubes 50 g cubed candied orange peel 300 g total weight


Chocolate-fleur de sel shards

  • Spread 500 g of tempered dark chocolate out thinly (30cm by 40cm) and sprinkle with fleur de sel. 
500 g dark chocolate "extra amer" 67% 1 g fleur de sel 501 g total weight


Cocoa Polignac rolled oats

  • Combine the sugar and cocoa powder.
  • Combine the rolled oats with the egg whites then add to the sugar-cocoa mixture and stir to combine.
  • Let dry and sift to separate the excess sugar-cocoa mixture from the rolled oats. 
200 g oat flake 50 g egg whites 180 g sugar 30 g cacao powder 460 g total weight


Mendiant galette finishing touches

  • Perform 5 single turns, respecting the resting time between turns.
  • Roll out the dough to a thickness of 2 mm and cut into Ø26 cm circles.
  • Let rest. 
  • Pipe 130 g of frangipane cream into Ø20 cm rings on a sheet of baking paper.
  • Sprinkle with 90 g of the fruit and nut mixture and with 100 g of chocolate-fleur de sel shards, pressing down gently.
  • Pipe out another 130 g of frangipane cream over top and place in the freezer. 
  • Using a pastry brush, moisten the edges of a puff pastry circle with water.
  • Place a frangipane insert in the centre.
  • Top with another circle of puff pastry and close the galette, giving it a quarter turn. Brush on a little more water to moisten the edges.
  • Sprinkle each galette with cocoa Polignac rolled oats (approximately 60 g), then with finely ground cocoa nibs (approximately 5 g), and finally with the sugar-cocoa mixture (approximately 15 g). 
  • Turn the galette over (decorated side on a sheet of baking paper), and prick with a fork. Bake in a 165°C convection oven for approximately 50 minutes.
  • Let cool then turn the galettes over.
  • Place a Ø22 cm vol-au-vent cutter in the centre of each galette and sprinkle around the edges with icing sugar.