4310 Galette Paste

Name: Galette Paste
Cuisine: France
Ingredients: 500 g (1 lb 2 oz) sifted flour; 375 g (13 oz) butter; 15 g (½ oz) caster sugar; 1½ dl (5 fl oz or ⅝ U.S. cup) water.; 10 g (⅓ oz) salt

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

500 g (1 lb 2 oz) sifted flour
10

Europe
France
Pastry
Vegetarian
Mediterranean

Method

Make the ingredients into a pastry as for ordinary short paste but do not knead it; keep in a cool place for at least an hour then give it three turns as for puff paste resting it for 8–10 minutes between each. After the last turn allow the paste to rest for a few minutes at least before using.