Norohy Vanilla Galette

Slowly mix all the ingredients together – Be
careful not to over-knead it. Leave to rest in the
refrigerator for a few hours.

Slowly mix the butter with the flour, and spread it
between two plastic sheets.
Leave to rest in the refrigerator for a few hours.

After folding the détrempe dough and beurre
manié once, fold using a book turn and leave
them to rest for at least 2 hours before folding
another book turn.
Store overnight in the freezer, and finish off with
a letter turn before you use it.

Bring the milk and cream to a boil along with half
a vanilla bean. Whisk together the starch, flour
and sugar, then add in the egg yolks. Combine
the boiling milk and cream with this mixture, then
pasteurize.

Incorporate the eggs one by one to relax the
almond paste. Add the almond flour, vanilla
extract and creamed butter. Gently whip up the
mix, then add the cornstarch.
Finally, incorporate the tempered crème
pâtissière.
Store the mixture in the refrigerator or use
immediately.

Make the upside-down puff pastry and vanilla and almond cream.
Roll out the pastry to a thickness of 4mm and cut out 21cm-diameter disks.
Fill the galettes with approx. 250g vanilla and almond cream.
Put a little prize in place for a lucky guest to find inside their dessert.
Cover with the puff pastry disk.
Glaze and score a pattern on the puff pastry.
Bake in the oven at 355°F (180°C) for approx. 40 minutes.
Use the sugar to make a dry caramel. Pour it out onto a silicone mat and leave it to cool. The caramel into a fine powder and sprinkle it over the baked galettes.

Place in theoven for 2 minutes to melt the caramel.
This technique allows the galettes to caramelize evenly, without burning the puff pastry