What an absolute goldmine of wisdom from the master!!! So exciting. Curious for your thoughts on home bakers using baking steels or stones to help with crispy crusts? Mine has helped me with pies but worried it could be aggressive for a galette?
Moon dust! Absolutely loved reading this. Cannot wait to make a galette with all these super helpful tips. There is probably a reason mine always look “rustic”.
I made this apple galette, and the 3 of us were enraptured. For 30 minutes, our bodies entered a trance-like state with uncontrollably laughter, "this is the best thing I've ever eaten" spirals, wide-eyed excitement, and rapid talking. One of us said, "I don't think I've ever lived." I devoured half, and the other two polished off the other half. I've had great food, but I felt the dopamine radiate through my entire body... almost like a psychoactive experience. This is a first.
What is the strategy for transferring the raw tart to the hot cookie sheet and then the hot tart to the cooling rack? Are you using a giant round spatula (like a pizza version)? I am envisioning the tart getting destroyed during the transfer process…
Reading and watching these directions should help me make a beautiful looking galettes in future not the wobbly, non-circular jobs I have been producing thus far!! 😂
this busted several assumptions i had about galettes (which i have made several times but always found finicky). so excited to try out these techniques. thanks for sharing your wisdom, louis!
What an absolute goldmine of wisdom from the master!!! So exciting. Curious for your thoughts on home bakers using baking steels or stones to help with crispy crusts? Mine has helped me with pies but worried it could be aggressive for a galette?
Whole heartedly endorse. At the restaurant we bake galettes in bread ovens and it’s a dream
Moon dust! Absolutely loved reading this. Cannot wait to make a galette with all these super helpful tips. There is probably a reason mine always look “rustic”.
I made this apple galette, and the 3 of us were enraptured. For 30 minutes, our bodies entered a trance-like state with uncontrollably laughter, "this is the best thing I've ever eaten" spirals, wide-eyed excitement, and rapid talking. One of us said, "I don't think I've ever lived." I devoured half, and the other two polished off the other half. I've had great food, but I felt the dopamine radiate through my entire body... almost like a psychoactive experience. This is a first.
What is the strategy for transferring the raw tart to the hot cookie sheet and then the hot tart to the cooling rack? Are you using a giant round spatula (like a pizza version)? I am envisioning the tart getting destroyed during the transfer process…
Lifting it up by the paper! Hold it taut to keep the galette in shape. If I’m struggling I use a loose bottom tart base x
Really great tips! Love the time you've taken to explain how to arrange the fruit too!
This was such a good read. I read it twice, once for fun the second time to study the details. Excellent work!
Reading and watching these directions should help me make a beautiful looking galettes in future not the wobbly, non-circular jobs I have been producing thus far!! 😂
Loved every bit of this post. Should the galette be cool before you add the glaze or is it OK to put on warm?
From one chef to another-Excellent post-Bravo!
this busted several assumptions i had about galettes (which i have made several times but always found finicky). so excited to try out these techniques. thanks for sharing your wisdom, louis!