2231 S Voss Rd
Plum & Almond Galette *bake at 350*F for 25-30 minutes
Makes 7-8 individual galettes
Makes four 10 inch galettes
*2-3 plums per galette
Cinnamon to taste
Brown sugar to taste
Unsalted butter to glaze
Toasted sliced almonds
Spiced rum to taste
1 pound 5 ounces All Purpose flour
1⁄4 ounce salt
4 ounces ice water
In a standing mixer fitted with a paddle attachment, place all ingredients in a mixing bowl. On low speed, mix until all of the ingredients start to combine, once combined finish kneading the dough on the table.
Wrap the dough in plastic wrap and let the dough rest in the refrigerator overnight or up to 3 hours.
4 ounces almond paste
9 ounces sugar
7 ounces butter
8 ounces ground almonds
1T vanilla extract
In a standing mixer fitted with a paddle Cream together the butter, almond paste and sugar until smooth.
Once smooth place the ground almonds/almond flour, eggs and vanilla paste until combined. Place in refrigerator until needed.
Roll dough to your preference.
Spread a thin layer of almond filling.
Sprinkle toasted almonds.
Cut/spread plums on top of the dough.
Fold the corners and sides of your dough.
Brush butter over your dough and plums.
Pour rum to your preference.
Sprinkle cinnamon and brown sugar.
Sprinkle demerara/turbinado sugar over the top of the dough and plums.
Executive Pastry Chef at Killens
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