4310 Galette Paste

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


  • 500 g (1 lb 2 oz) sifted flour
  • 10


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.