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RECIpES
AppLE GALETTE WITH STREUSEL
CRUMBLE
Function: BAKE
Temperature: 400˚F (205˚C) for 20
minutes; then 350˚F (175˚C) for 40
minutes (total baking time: 1 hour)
Yield: One 9-inch Galette
A galette is simple to make. Just roll out the
dough, place the filling in the center, and
fold in the edges. It's as simple as that!
Ingredients for the pastry
1 ¼ cup (300 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
½ cup (125 ml) unsalted butter, cut in
1-inch (2.5-cm) pieces
4 oz (110 g) cream cheese, cut in 1-inch
(2.5-cm) pieces
1 tsp (5 ml) grated lemon rind
2 tbsp (30 ml) lemon juice
Ingredients for the filling
2 ½ pounds (1.1 kg) baking apples
(approximately 6 apples)
½ cup (120 ml) brown sugar
½ teaspoon (2.5 ml) cinnamon
3 tablespoons (45 ml) cornstarch
pinch salt
Streusel Topping (optional)
¼ cup (60 ml) flour
2 tablespoons (30 ml) granulated sugar
¼ teaspoon (1 ml) cinnamon
2 tablespoons (30 ml) butter
pinch of salt
To make the pastry
1.
Place flour, sugar, butter, cream cheese
and lemon zest in a food processor and
pulse until mixture resembles coarse
crumbs. This process can also be done
using a pastry cutter.
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2.
Add lemon juice to bring the crumbs
together and form a ball. Use cold water
if you require more liquid to bring the
dough to a ball.
3.
Shape into a disk, wrap in plastic wrap
and chill for at least one hour.
Streusel Crumble (optional)
1.
In a small bowl, mix together the flour,
sugar, cinnamon, and salt. Cut in the
butter by hand or use a pastry cutter.
Ensure this mixture is crumbly.
2.
Cover with plastic wrap and keep
refrigerated until ready to use.
prepare the apples
1.
Peel and core the apples. Slice them in
half and then into ¼ inch slices. Toss
them in a bowl with sugar, cinnamon,
corn starch and salt.
Assemble the Galette
1.
Dust a working surface and rolling pin
with flour. If necessary, allow the dough
to sit at room temperature for 10 minutes
until it is soft enough to roll.
2.
Roll the dough into a 16-inch (40 cm)
circle. Slip an 11-inch (28 cm) round
baking pan underneath the dough;
centered. Arrange the apple mixture
onto the center of the rolled pastry (with
the pan underneath). Carefully lift and
fold over the edges towards the center,
allowing it to pleat. The dough is not
intended to reach the center; therefore,
exposing the apples in the middle.
3.
Sprinkle the exposed apples with the
reserved streusel topping (optional).
4.
Brush the edges of the pastry with cream
or milk and sprinkle with 1 tablespoon
(30 ml) of granulated sugar.
5.
Set the wire rack at the bottom rack
height position. Turn the FUNCTION dial
RECIpES
to BAKE. Set the temperature to 400˚F
(205˚C) and the TIME to 20 minutes.
Press START/CANCEL button to
activate.
6.
Bake the Apple Galette until the time has
elapsed. Turn the heat down to 350˚F
(175˚C) and bake for an additional 40
minutes or until the crust is golden.
7.
Allow to cool before serving.
Serve wedges of the Apple Galette with a
scoop of French Vanilla Ice Cream.
DOUBLE CHOCOLATE CHIp
COOKIES
Function: COOKIE
Temperature: 350˚F (175˚C)
Cooking Time: 11 minutes
Yield: 36 cookies
¹⁄ ³ cup (80 ml) granulated sugar
¾ cup (180 ml) brown sugar
¾ cup (180 ml) unsalted butter, softened
1 egg
1 teaspoon (5 ml) pure vanilla extract
2 oz (60g) bittersweet chocolate, melted
1 ¾ cups (420 ml) all purpose flour
¾ teaspoon (7 ml) baking soda
2 teaspoons (10 ml) cornstarch
¾ teaspoon (7 ml) salt
1 cup (250 ml) milk chocolate chips
1.
In a large bowl, cream together the
granulated sugar, brown sugar and
unsalted butter. Beat in the egg.
2.
Add vanilla and melted chocolate and
mix until combined. In a medium bowl,
sift together the flour, baking soda,
cornstarch and salt.
3.
Add the dry ingredients and chocolate
chips to the creamed butter mixture.
Using a wooden spoon or rubber
spatula, mix the ingredients until
combined.
4.
Drop by tablespoons onto a baking
sheet, spacing the cookies about 2
inches apart.
5.
Set the wire rack in the center rack
height position. Turn the FUNCTION dial
to COOKIE. Set the temperature to 350˚F
(175˚C) and the TIME to 11 minutes.
Press the START/CANCEL to activate.
6.
Allow cookies to cool on the baking
sheet for 1 minute then remove with a
spatula and transfer to a cooling rack.
NOTE:
For crispier cookies, bake an
addition minute.
TIp: Using a medium-sized ice cream
scoop portion the cookie dough onto
a parchment paper lined cookie sheet
and freeze until firm. Once firm, place the
cookie dough balls in a re-sealable plastic
freezer bag. Freeze until ready to use.
When having those cookie cravings, evenly
space apart 6 of the cookie dough balls
onto a cookie sheet and bake using the
COOKIE function and activate the FROZEN
button. Bake for the default time.
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