Mango Praliné Galette

In a mixer with a dough hook, make the détrempe dough by mixing the flour, salt, water and vinegar, poured all at once.

Stop mixing as soon you obtain a completely smooth dough and form into a ball. Place some plastic wrap on the mixture’s surface and store in the refrigerator for at least 2 hours.

To make the beurre manié in the bowl of the electric whisk with a paddle attachment, mix the room-temperature butter with the flour. As soon as you obtain an even dough, stop mixing.

Create a roughly 5mm thick regular rectangle in between two sheets of parchment paper using a rolling pin.

Keep the beurre manié in the refrigerator until it is to be added to the dough. After the resting time, spread the détrempe dough so that it stretches to two thirds of the surface of the butter rectangle.

Place the détrempe dough on one end of the beurre manié, ensuring that the surfaces align.

Fold the part of the beurre manié not covered by the détrempe over the détrempe.

Then, fold the combined two-layer part over this.
This step is known as a ’single turn’.

Rotate the dough by a quarter and then carry out a book turn. Put
the dough aside, wrap in film and place in the refrigerator for at least
2 hours to ensure that the dough has time to rest.

Carry out another single fold and book turn, making sure that you rotate the dough by a quarter each time.

Put the dough aside, wrapping it in film and placing it in the refrigerator for at least 2 hours before rolling it out.

Make the creamed butter* then add the confectioner’s sugar, potato starch and hazelnut flour.

Fold in the eggs.

Finish off with the lemon zest and vanilla seeds.

Place 100g of hazelnut cream in two 6-inch rings rings lined with acetate. Arrange the toasted hazelnuts.

Freeze.

* Creamed butter: Cut 80g of butter into small pieces and leave at room temperature for 30 minutes. Put the softened butter in a mixing bowl. Use a spatula to beat it vigorously until it has the supple texture of a cream you would rub on your skin.

Slightly caramelize the honey and add the diced mango. Cook for
a few moments.

Add the mango purée and then, once the mixture is at 95/105°F (35/40°C), the pectin mixed with the raw cane sugar. Bring to a boil, then add the rehydrated gelatin and lemon juice.

Pipe 150g of mango compote onto the 2 hazelnut cream inserts. Freeze. Pipe some 50% Nutty Hazelnut & Almond Praliné onto the insert. Freeze.

You can add 1 or 2 little prizes to your galette before you freeze it to make it into a traditional French “galette des rois”.

Boil the sugar and water.
Pour out and set aside in the refrigerator.