Raspberry Galettes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Fruits, Dairy | May 1991 | 1 | Servings | |
INGREDIENTS
| 1 1/3 | c | Unbleached all purpose flour |
| 3/4 | c | Plus 1 tablespoon powdered |
| sugar | ||
| 3/4 | t | Aniseed, chopped |
| 1 | pn | Salt |
| 1/2 | c | Unsalted butter, room |
| temperature 1 | ||
| stick | ||
| 1 | Egg yolk | |
| 1 | T | Vanilla extract |
| 1 | Egg, beaten to blend | |
| 2 | c | Frozen whole unsweetened |
| raspberries thawed | ||
| about | ||
| ounces | ||
| 3 | T | Honey, preferably orange |
| or other fruit | ||
| flavored | ||
| 1 | c | Creme fraiche, or whipping |
| cream | ||
| 3 | T | Honey, preferably orange |
| flavored | ||
| 2 | 1/2 pints baskets | |
| raspberries or 1 1-pint | ||
| basket sliced | ||
| strawberries | ||
| Powdered sugar | ||
| Fresh mint leaves |
INSTRUCTIONS
8 For cookies: Combine flour, sugar, aniseed and salt in bowl of heavy-duty mixer fitted with paddle attachment. Add butter, yolk and vanilla and mix at low speed until coarse meal forms. Knead dough into smooth ball. Flatten to disk, wrap in plastic and refrigerate 40 minutes. Preheat oven to 350F. Roll dough out on lightly floured surface to scant 1/8-inch thickness. Using 3 1/2-inch fluted cutter, cut dough into rounds. Transfer rounds to heavy large cookie sheets, spacing evenly. Gather dough scraps. Repeat rolling and cutting until all dough is used, chilling dough briefly if soft. Brush cookies with beaten egg. Bake until light golden, about 12 minutes. Transfer cookies to rack to cool. (Can be prepared 3 days ahead. Store cookies in airtight container.) For sauce: Puree raspberries and honey in blender. Strain. (Can be prepared 2 days ahead. Cover and refrigerate.) For filling: Beat creme fraîche and honey in chilled medium bowl until stiff peaks form. Transfer filling to pastry bag fitted with 3/8-inch (no. 3) star tip. Place 1 cookie on flat surface. Pipe filling in small stars over cookie. Place 1 layer of raspberries atop stars. Top with second cookie. Pipe filling in small stars over second cookie. Place layer of raspberries atop stars. Top with third cookie. Sift powdered sugar over. Place 1 raspberry in center. Repeat layering of cookies, filling and berries to make 3 more desserts. Spoon sauce onto plates. Transfer 1 galette to center of each plate. Garnish with mint leaves and serve. Serves 4. Bon Appetit May 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3162
Calories From Fat: 1672
Total Fat: 191.5g
Cholesterol: 673.8mg
Sodium: 600.2mg
Potassium: 5494.5mg
Carbohydrates: 381.6g
Fiber: 93.4g
Sugar: 100.7g
Protein: 80.8g