Subj : St. Fergus 07
To   : All
From : Dave Drum
Date : Mon Mar 29 2021 22:26:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fergus' Vanilla & Thyme White Peach Galettes w/Chantilly
 Categories: Pastry, Fruits, Citrus, Dairy
      Yield: 4 Servings

MMMMM---------------------------PASTRY--------------------------------
    240 g  Plain white flour
     12 g  Caster sugar
      5 g  Salt
    170 g  Unsalted butter; chilled
     60 g  Ice cold water

MMMMM---------------------------FRUIT--------------------------------
      2 lg Ripe white peaches
      1 ts Vanilla bean paste
    1/2    Lemon; juice only
      1 tb Caster sugar
      4    Thyme sprigs

MMMMM-------------------------CHANTILLY------------------------------
    100 ml Double cream
      1 tb Icing sugar

MMMMM---------------------------FINISH--------------------------------
      1 lg Egg; beaten
           Demerara sugar

  To make the pastry, weigh out and sift all your dry
  ingredients into the bowl of your mixer / food
  processor, then cut the butter into cubes and add to the
  dry ingredients. Pulse until you have a CÇÿmealyCÇÖ
  breadcrumb-type consistency.

  Add ice cold water and pulse or combine by hand until
  the dough forms. Remove the pastry from the bowl, CÇÿpatCÇÖ
  together, then wrap in cling film and leave to rest in
  the fridge for at least an hour.

  Prep the fruit by removing the stones, then cut each
  peach into 16 segments. Add to a bowl and gently combine
  with the sugar, lemon juice and vanilla bean paste. Pick
  the leaves off the thyme sprigs and add to the peaches,
  mix through and set aside.

  When youCÇÖre ready to assemble the galettes, take your
  pastry out of the fridge and roll it out to a thickness
  of around 3mm on a lightly floured surface. Cut out four
  discs of around 16 or 17 cm in diameter using a side
  plate or similar.

  Place the pastry segments onto a lined baking tray, and
  arrange the peach segments on to the pastry in a
  circular pattern, ensuring there is a good 3cm border of
  pastry around the fruit.

  Fold the pastry border over the ends of the peach
  segments in sections, then brush with the beaten egg and
  sprinkle with demerara sugar.

  To make the chantilly, combine the cream and icing sugar
  and whip until stiff.

  Place the galettes in the fridge to chill for an hour,
  then bake in a 180+|C/360+|F oven for 14 minutes, or until
  the pastry is golden brown and the fruit has softened.
  Allow to cool for a few minutes.

  Serve with a dollop of the chantilly on the side.

  Fergus Jackson is the co-founder of Brick House.

  RECIPE FROM: https://www.vogue.co.uk

  Uncle Dirty Dave's Archives

MMMMM

.... Deja Ooooo: The feeling that you've stepped into this before.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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