1. 2.
4. 5.
3.
6. 7. 8.
Galette Step-by-Step
For the flakiest dough imaginable, clear off
your countertop. Sure, it’s a little messy, but
our go-to method yields unparalleled results.
- Most recipes start
by pulverizing fat
into small bits, but
here you’ll use a
rolling pin to flatten
flour-coated butter
into sheets that
will puff into layers
when baked.
2–3. Once the butter
is in wide ribbons,
add ice water to
hydrate the dough
and toss until it’s
evenly distributed.
- Rolling out the
dough, then using a
bench scraper to
fold it like a letter,
turns the floury
mass into a cohesive
unit while creating
flaky-making stacks
of fat and flour.
5–6. Repeat the roll-
and-fold process
3 or 4 times until the
dough is smooth
and holds together,
then wrap and chill.
- Assemble galette
on a baking sheet to
avoid risky transfers.
- Fold the dough
over, brush with
cream, and sprinkle
all over with sugar.
