B.C. recipes: Strawberry galette with lemon Chantilly cream

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      With strawberry season upon us, Edge Catering pastry chef Alysa Downs is sharing her recipe for strawberry galette with lemon Chantilly cream.

      Strawberry galette with lemon Chantilly cream

      Yield: six servings


      Galette dough
      2 ¼ cup (270 g) all-purpose flour
      1 tablespoon and 1 teaspoon (16.5 g) white granulated sugar
      1 teaspoon (5 g) fine sea salt
      ¾ cup and 2 ½ tablespoon (205 g) unsalted butter, very cold
      1 tablespoon (15 ml) apple cider vinegar
      3 tablespoon and 2 teaspoons (55 ml) iced water

      Strawberry filling
      4 1/3 cup (720 g) strawberries, fresh or frozen
      1 tablespoon and 1 teaspoon (20 ml) fresh lemon juice
      2 tablespoon (25 g) white granulated sugar
      1½ tablespoon (11.25 g) cornstarch
      3 tablespoon (18 g) fresh lemon zest
      1 tablespoon (15 ml) vanilla extract

      Egg wash
      1 large egg
      1 teaspoon (5 ml) water
      coarse sugar, optional

      Lemon Chantilly cream
      ¾ cup (170 g) whipping cream
      ¼ cup (28 g) icing sugar
      1 tablespoon (6 g) fresh lemon zest


      Galette dough
      Cut unsalted butter into 1-inch cubes and keep cold in refrigerator.
      In a mixing bowl, combine all-purpose flour, granulated sugar, and sea salt.
      Using paddle attachment in stand mixer, or a pastry cutter, or two knives, cut in the butter until it resembles coarse sand.
      Mix vinegar and water, and slowly pour into flour mixture until the dough comes together. You may need more or less water. Only add enough until dough comes together when pressed.
      Form dough into round and flatten to about 1-inch thick. Wrap in saran wrap and chill in fridge for at least 30 minutes.

      Strawberry Filling
      If using frozen strawberries, allow them to thaw a little before proceeding.
      Cut strawberries into halves (quarter the larger ones) and put in a large bowl.
      Toss strawberries with sugar, cornstarch, lemon zest, lemon juice, and vanilla. Set aside for approximately 15 minutes.

      Lightly flour countertop and unwrap chilled dough.
      Sprinkle flour on top and roll out with rolling pin until about 14 inches in diameter or 1/8 inch thick. (If dough is too cold, let it sit for 5-10 minutes at room temperature.)
      Cut dough into a rough circle.
      In middle of dough, place strawberry filling, leaving a 3-inch border.
      Mix egg and water. Brush egg mixture around border of galette.
      Slowly fold up the sides of the galette over the strawberries, all the way around. Press dough gently to adhere to itself.
      Freeze galette for at 60 minutes. Or cover and freeze for 24 hours.
      Preheat oven to bake on 400F/200C.
      Brush outside crust of galette with egg wash. Sprinkle with coarse sugar, if using.
      Bake for 10 minutes at 400F/200C and then turn down oven to 350F/175C.
      Continue baking galette until crust is golden brown and fruit filling is bubbling.

      Chantilly cream
      Combine whipping cream, icing sugar and lemon zest in a mixing bowl.
      Use a whisk or electric beater to beat until stiff peaks can be formed.

      To serve
      When strawberry galette has cooled to being warm, or room temperature, cut and serve with a dollop of lemon Chantilly cream.