This grill is a peach galette. Personally, it’s a much tastier recipe than I expected. The cake itself was perfectly crispy and had plenty of texture, so it was delicious enough to eat without being full. Even though I just mixed the peach rind without pretreatment, the texture and flavor were just right. Apply to yellow peaches, white peaches, peaches, no matter how hard or soft apricots, plums, apples, pears, blueberries, cherries, raspberries, strawberries. Personally, peaches made from soft nectarines that are not too soft are the best because of their moderate sweetness and acidity. If you buy peaches for this recipe, please refer to it.

♥ Ingredient

Diameter 18cm

Peach kernel

2 peaches

8g lemon juice

5g corn starch

20g granulated sugar

2g vanilla extract

Pinch

1. Remove peach seeds and cut into wedges.

2. Add all remaining ingredients to the peaches and mix well. If you like the taste of cinnamon, add 1/3 to 1/4 teaspoon to taste.

♥ Flaky pie dough portion brize

120g Soft sponge cake powder

90g unsalted butter

6g granulated sugar

1g Salt Salt

40g Eggs

10g Water

♥ Recipe

1. Put the cooled flour, sugar, salt and diced butter in a food processor.

2. Cut the food processor 3 seconds at a time and cut the butter until it’s about the size of a pea.

3. Add the cold egg and water and mix well until the dough starts to stick together.

4. Pour the dough onto the table, cut it into small pieces, and lightly gather into lumps like overlapping.

5. Wrap dough in cling film or plastic and refrigerate for at least an hour. Rest dough can be stored in the refrigerator for up to two days.

6. Roll the annealed dough into a circle about 25cm in diameter and 3mm thick.

7. Put a lot of peach filling in the middle and fold the edges of the cake.

8. Spread egg wash on the edges and sprinkle the sugar evenly over the top of the turbinado.

9. Bake in a preheated oven at 180 degrees above 170 degrees below 35 degrees. Convection oven: 170 degrees for 35 minutes.

10. Preservation: Over time, the underside of the cake will be soggy, so eating right away is the best. Store at room temperature, in a ventilated place. To make the cake less moist, you can spread almond cream between the fruit and the cake and spread it thin before baking. If you add almond cream, it can be stored for two days without getting soggy.