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    Perfect Peach Galette Rose's Alpha Bakers

    Splat 2 |splat| informal noun

      a sound of something soft and wet or heavy striking a surface: the 'perfect peach galette' from the 'The Baking Bible' made a huge splat as it hit the bench.

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    Splat!!!  So went the 'Perfect Peach Galette', with it's fresh peach topping and 'Perfect Flaky and Tender Cream Cheese Pie Crust'.

    I had the storage container ready for when the galette was cooled and lifted up the cooling rack to feel the bottom of the galette. Why I lifted the rack so high and so quickly I don't know, but there was "height and momentum" involved now.

    The galette flew off the cooling rack and hit the edge of the storage container on the way down.

    It flipped.

    It broke.

    It went splat!!!!  

    So I scraped up some filling and plonked it on a tiny piece of still intact pastry... ta-da... and that's today's photo.  

    It all started well enough I guess, it's still winter here so purchased imported peaches, American peaches to be exact *mental note to go plant a tree for carbon neutral ness!   

    The peaches were put into a pot of boiling water (off the stove top) for one minute. I did some extra peaches in case I needed them.  

    nude peach

    Skins slipped straight off once the peaches were placed in a colander and cold water was run over them.

    Peaches were then sliced, popped in a large bowl with sugar, salt and lemon juice to macerate. See all that juice? It was time to drain the peach slices of that juice. I got two thirds of cup of juice. 

    juice was put into microwave safe jug

    Butter is added to the juice and the mixture is microwaved (option is there to do it on stove top), until the juice mixture has been reduced to about one third of a cup.

    reduced juice mixture

    Reduced juice mix is spreadable... oh my, this tastes absolutely like the "essence of summer" or more accurately the "essence of peaches". 

    The peachy concentrate was added back to the peaches slices with cornflour, almond extract and gently tossed together. 

    all mixed and ready to be put aside so I can start the pastry

    Here comes bad idea two but it doesn't include a "splat!!", I thought since we did this exact same pastry a few weeks ago for 'ElderBlueberry Pie (with not blueberries)'....  I'd use the same photos/text. Yep, then I forgot to take the shaping part at the end but I can redeem myself with pie apple coming up in a few weeks... fresh photos and shaping for that post :) 

    For now here is the repeat of making the 'Perfect Flaky and Tender Cream Cheese Pie Crust'...

    Unsalted butter is cubed and then frozen. You can make by hand or with the food processor, I went with the latter.  The recipe is a rough puff pastry with a cream cheese/butter combo (rather than all butter or shortening/butter or lard/butter combination). 

    Your frozen chilled flour, salt and baking powder mixture is removed from the freezer and process it briefly the with cream cheese.

    The frozen butter then goes in for a whizz, cream and vinegar are added and the mix is processed until the butter is the size of small peas. 

    It still looks like crumbs, with visible small bits of butter... you are only using the food processor to cut in the fats/liquid. Remove mixture from the food processor in it's crumb form and pressed together, before wrapping and chilling.

    Time to roll... the mottled look showing the tiny pieces of cold butter. I rolled mine between two lightly floured pieces of plastic wrap. Envelope folded, rerolled, chilling happening too! 

    Ok I was supposed to have used a pizza tray but mine has holes in bottom and I thought it wasn't going to suitable. Instead I put a round of rolled pastry on a silpat, put the prepared fruit filling on base and folded edges over leaving exposed fruit in the center. Sprinkled sugar on dampened edges and baked. 

    No serving suggestions or opinions on end product today... but umm the pastry was nice, light and super flaky... I could tell from the distance the flakes travelled over the kitchen. Looking forward to the next bake where I won't be lifting any cooling racks!! 

    Happy Baking :) 

    How it works... now I've joined the fabulous existing alpha bakers, once a month I will post about what I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.

    The Baking Bible available from Amazon and all discerning book retailers. 

    You might also be interested in Salt and Pepper Squid recipe.

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    Reader Comments (9)

    Oh no! Splat and baked good sound bad together. Your crust looked really flaky. I hope you were able to eat most of the pie.

    August 17, 2015 | Unregistered CommenterHanaa

    Oh I couldn't help laughing about the test for flakiness being how far they travelled across the kitchen :) It's so disappointing to have an accident at the last minute. Still I don't know how you did it but the photo of the pie still looks great!

    August 17, 2015 | Unregistered CommenterCatherine

    Thank you Hanaa and Catherine…. ahhh ha the "flakiness" lived on… I cleaned the flakes off the radio dial as I was making coffee… should have checked my cup… delightful little pastry "floaties" on the espresso :D

    August 17, 2015 | Registered CommenterThe Lone Baker

    In fairness to you, it's not the easiest thing in the world to handle this galette! But hearing "splat" when you're in the kitchen is sort of like hearing your dentist say, "uh oh.."

    August 17, 2015 | Unregistered CommenterMarie

    Oh no..I'm sorry to hear that you dropped the pie.. but I can understand how you must have felt at that point. But the photo above looks beautiful and the pie still delicious looking... is all that matters..tasting good!

    August 17, 2015 | Unregistered Commenterfaithy

    LOL thank you Marie… it's bit like a flying saucer shape isn't it !! though I think I'd prefer to drop my galette than have a dentist say "uh oh.." ;)

    Faithy… thank you :) Oh my, the peaches with the concentrated peach juice tasted so good… I could have just eaten a (large) bowl of those!

    August 17, 2015 | Registered CommenterThe Lone Baker

    And after all your effort for tracking down fresh peaches! You got a lot of juice out of them. Your Galette Splat looks quite nice! I like the sugar crystals on the crust. I had that happen with TBB chocolate cake while putting it into the oven. So maddening.

    August 17, 2015 | Unregistered CommenterVicki

    Oh no, and after splurging on fresh peaches! Your top photo is so good I wouldn't have guessed.

    August 18, 2015 | Unregistered CommenterEvilcakelady

    Well, you have a story out of that, at least. :)

    August 18, 2015 | Unregistered CommenterRachel

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