Difficile
6 people
30 minutes cooking time
• 2 rectangles pure butter puff pastry
• 120g hazelnut powder
• 125g Bordier Buckwheat Butter
• 125g sugar
• 10g Sarrazin flour
• 2 eggs medium and 1 egg yolk
• One jar of Caramel liquid with Salt Bordier Butter
• 60g roasted sarrazin seeds
• 1 teaspoon milk
• 1 pinch salt
Prepare the crispy Sarrazin caramel: heat the caramel until it softens, then add ground Sarrazin seeds in a blender. Set aside to infuse. Put the Beurre Bordier au Sarrazin in a bowl and melt in the microwave or bain-marie. Add the sugar, then the almond powder and flour. Add the beaten eggs and mix with a spoon (not a whisk, to avoid incorporating air and making the galette puff up during baking).
Roll out the first pastry, leaving the parchment paper behind. Cut out a square. Line the edge of the square with water. Using a piping bag, pipe the Sarrazin hazelnut cream inside the square, leaving a 2 cm border.
Warm the caramel and pour it between the hazelnut cream strands. Place a bean on top. Cover with the second puff pastry, cut to match. Lightly press the area around the filling with your finger to help the pastry stick together. Place in a cool place while the oven preheats to 185°C.
Brush the galette with the egg yolk, milk and salt mixture. Tickle the edges and make a design with the tip of a knife, taking care to make a small hole in the center. Bake for 30 minutes at 185°C. Cool on a wire rack. Enjoy warm.
Artisan Butter Maker & Cheese Ripener,
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The House’s primary expertise: selecting and caring for the finest cheeses.
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Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
