Grandes Galettes

• 分量: 24 cookies
• 調理時間: 1 hr
• 総時間: 6 hrs

材料

325 g all-purpose flour

130 g European butter (82–84% fat)

123 g granulated sugar

5 g honey or glucose syrup or HF corn syrup (optional)

15 g beaten egg (1 Tbsp)

13 g skim milk powder

4 g fine sea salt

3.5 g ammonium carbonate (baker’s ammonia)

2.5g (½ tsp) vanilla extract

手順

Cream butter + sugar + honey. Mix just until smooth. Do not whip air.

Add egg and vanilla (Use 15–20 g egg in the dough and the remaining egg for egg wash.)

Combine dry ingredients: Flour, milk powder, salt, ammonium carbonate.

Mix dough just until combined. Dough will be firm.

Rest dough. Wrap and refrigerate at least 4 hours, preferably overnight.

Lamination: After mixing the dough and chilling it, roll the dough into a large rectangle about 10 mm thick. Fold it like a letter (Top third down, Bottom third up). Rotate 90 degrees then roll again to 10 mm. Fold again.

Roll 3 - 6 mm (⅛ - ¼ inch) thick and cut 7–8 cm circles.

Dock. (Fork holes all the way through before stamping)

Brush with egg wash. (Combine remaining bit of egg with 1 Tbsp of milk)

Sprinkle a few grains of Fleur de selBake at 350°F / 175°C for 15–17 minutes. They should be deep golden, not pale.

Drying stage. Turn off the oven and leave cookies inside for 10 minutes with the door cracked.

メモ

Key Details to Nail the Factory Clone:

- Baker’s ammonia for crispness

- Thin dough (4 mm)

- Lamination for micro-layers

- Dock holes to vent gas

- Scalloped edges for even baking

- Invert sugar/honey to emulate flavor

- Post-bake drying for snap