Strawberry galette - easy no-pan pie
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- čas přidán 18. 06. 2024
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**RECIPE, MAKES 4 SLICES**
For the crust:
2 cups (260 g) flour
1/4-1/2 cup (50-100 g) sugar (depending on how sweet you want your crust)
1 cold stick (4 oz, 114 g, I gave the wrong weight in the vid - this weight here is correct) butter (or, for vegans, vegetable shortening)
About 1/2 teaspoon (3 g) salt (maybe 3/4 if you're using unsalted butter)
3-5 tablespoons (40-70 ml) cold liquid (water, wine, fruit juice, whatever)
For the filling:
8 oz (225 g, half a pint) strawberries
1-2 tablespoons (12-14 g) sugar
zest of one lime (optional)
juice of half a lime (also optional, but consider some form of acid - balsamic vinegar is surprisingly nice)
For the topping (which is entirely optional):
One egg and water (or some melted butter, or coconut oil/milk, or the spare syrup from the strawberries)
Some coarse-grained sugar (like Demerara)
Some coarse-grained salt (particularly optional)
For the whipped cream:
1 cup (236 ml) cream
1 teaspoon vanilla or almond extract
1-4 tablespoons (12-48 g) sugar
1/4-1/2 cup (60-120 ml) sour cream (optional, also you could use yogurt, creme fraiche or any semi-solid fermented dairy substance)
Start the crust by cutting the cold butter into all of the dry ingredients - with a pastry cutter, a food processor, some forks, or a big knife - until the butter chunks are no bigger than grains of rice. Add just enough cold liquid to BARELY bring it together into a dough. It should still be crumbly. Wrap it up and chill it for a half hour.
Stem and slice the strawberries and mix with the sugar (start with just one tablespoon - you can add more later) and lime (if using). Let sit for a few minutes while the sugar draws moisture out of the berries.
Whip the cream, mix in the extract, as much sugar as tastes good to you, and the sour cream (if using). Cover and keep cold until serving.
Prepare the egg wash by beating up the egg smooth with about a tablespoon of water. (Or if you're using melted butter, melt the butter.) Prepare the topping by mixing about a tablespoon of coarse sugar with about a teaspoon of coarse salt (if you're using salt).
Taste a strawberry and consider adding more sugar, acid, etc.
Put a sheet of parchment paper on a baking sheet (or if you don't have parchment, lightly grease the baking sheet). Start the oven heating to 350 F / 180 C convection, or 400 F / 200 C conventional.
Liberally flour a working surface, plop down the dough, and flour the dough. Roll it into a rough circle about 1/8 inch (1/2 cm) thick - roll a little, then turn 90 degrees, roll a little more, turn 90 degrees, etc.
Drape the dough over your rolling pin and transfer it to your baking sheet. Put the strawberries in the middle, but try not to pour on the excess syrup in the bowl. Smooth them out, leaving yourself a wide border all the way around. Fold the border in onto the filling - the filling should be partially covered with a top crust, but there should still be a large area of uncovered filling in the center.
Brush the top-facing crust with the egg wash (or melted butter, or coconut milk/oil, or the excess strawberry syrup) and coat with the sugar topping. Bake until light brown on top, 45-60 minutes. Let cool before slicing and serving with the whipped cream. - Jak na to + styl
Hey y’all, I gave the wrong weight for a stick of butter - it’s 4 oz or 114 g. The recipe in the description is correct. Sorry!
I saw it was a stick, didn't hear the 8oz. part, so it is all good.
Too late I put in the wrong amount of butter and my house exploded. Thanks a lot, Ragusea.
Quick question,whats the point of adding sugar to the strawberries when they're already naturally sweet?
Thanks for still giving metric.
All good Adam
Alternate universe Adam: This "pan" pie is different than the traditional galettes we make in the oven, and it might seem strange, but I say give it a shot. Long live the Empire.
But it's a suitable substitute
U high?
Luka Gresko it was a reference to a previous video
@@lukag4456 its a reference to another ragusea video
SUDN it was in his creme brulee video
"It requires no dish and no talent."
PLEASE continue, Mr. Ragusea. You found your target audience right here.
Adam's Wine Obsession is so grand he uses the bottle as a rolling pin now.
I see nothing wrong with that.
Large wine barrels as body pillows
@Gojira Salad ok stop
He's like MacGyver but with wine.
So, I don’t have a knife now, but a broken wine glass works just fine!
Razaqa Deanova no
This guy probably sleeps with a bottle of white wine like a teddy bear to protect himself from the monsters under his bed and in his closet.
Ruggie . True dat
Ruggie . I think there’s a great need for perfect food, as an art form. It’s fun to try to perfect a dish beautifully, painstakingly even.
Damn it your name and profile picture triggers my PTSD
Plot twist: the monsters just need cooking tips
And the ones inside his head
Everyone: NOOOO! YOU CAN'T PUT WHITE WINE INTO EVERY DISH YOU ARE MAKING!!!
Adam: Haha white wine goes glug.
LMFAOOO finally a good comment ive waited years
@@B9-s3ns3 Thanks, I'm glad you liked it.
so I decided to make your comment
imgur.com/gallery/qqCYwQI
@@tsu_den__.tw_g Aye, that's nice.
Beautiful, thank you!
I don't think I've ever actually heard 250g expressed as "a quarter kilo" lol
It does sound weird in English
It's quite common to word it like that in southern Europe. Especially the old among oder folk. But alas, not in English.
@@leonorm8453 Of course, "dame un cuarto" is a pretty common expression in Spanish too.
@@leonorm8453 its quite common as well in my country. Almost every 250 500 or 750 gram is always said in a quarter half and a three quarter
we use it all the time in Arabic it sounds very natural 😁
'i like things shiny because I'm a primitive creature.'
-adam ragusea 2020
...
Mood
Pretty shiny
"Hee hoo.... Shiny food"
- Adam's brain, probably
@@adams3616 lol thx
Arent we all.....
" Aww, looks like a heart "
*CHOMP*
Pog
@@razaqadeanova3255 gers
6:52 "You can make a fancy decorative crimping situation... or not!"
* Makes a taco bell crunchwrap *
Wait why are there no replies I have to fix this
Lol
"This is why I use white wine as a rolling pin" coming soon
Why I add liquid to my rolling pin, not my dough.
Why I drink from my rolling pan, and not my bottles.
Was looking for this comment and associated replies thank you for making my day!
@Beau Hinton Why I put yeast on my rolling pin, NOT in my dough
Why I roll my wine, not my pin
I'm like galette dough: on the verge of crumbling apart
Damn thats deep
Underrated comment
Relatable
Students: I’m like galette dough. I’m on the verge of crumbling apart
School: Shut up, here’s 5 hours of homework.
U good my guy
“I’m a crust man all day long”
-Daddy Ragusea
ew
Ew
ew
Thins is the best comment progression I've ever seen
Wut.
Stone is the opposite of what you want. Stone isn't cold, it's room temperature like everything else. It feels cold because it sucks heat away from your warm body faster than an insulating material. This also means it will put heat into your cold butter faster. Something insulating like wood would keep the butter colder for longer.
You are adding energy to the butter by working it. The stone can take that energy away through better conduction and absorb it into its large mass.
@@gleggett3817 Not really. The goal is to keep the dough under room temperature. As long as the dough is below room temperature the stone is adding energy into it. If working the dough brings it above room temperature the stone will remove energy, but at that point you've ruined it already.
Actually Adam, if you take the temperature of the stone countertop, you'll see it's room temperature. It feels cold to the touch because it is more thermally conductive than a plastic or wooden cutting board, drawing heat from your hand, and the pastry.
Actually, since the pastry is colder than the countertop, the pastry will absorb heat from the stone making the butter in it melt faster.
@@akivadavis2747 This is why it is actually quicker to defrost a steak if you leave it in the counter or over a cast iron pan instead of a plastic bowl!
I made this! After watching you for over a year now, I finally decided to try one of your recipes, because I had some strawberries that would probably go bad if I left them over the weekend. It was delicious! The dough was indeed super hard to form into a ball - or a solid flat surface, for that matter - but I got there in then end, and got lots of compliments!
Ah yay! I hope you're still making it even now ❤️❤️❤️❤️ it's great to read comments like yours about people who tried and enjoyed a recipe
This is just wholesome 😊
I'm guessing you added 8oz of butter
Cause I did the same XD
Actually that stone countertop is just as warm as anything else in that room, it just happens to have quite a high thermal conductivity which makes it feel colder because it absorbs heat more quickly than other materials. I suppose that might still prevent the butter from melting too fast.
edit: Apparently the high thermal conductivity of the stone will actually make the butter melt faster. Thanks @HonzaJ
Okay Oscar.
Quite conrary. It feels cool to you, because your temperature is higer then the table. Since the dough is colder that the table, it will warp up quicker (because of the high conductivity).
I was more concerned with the fact that we are to, by hand, turn the pastry. Hands are pretty warm, and if we are arguing over surface temps, why are not trying to limit the amount of 98.6+ degree hands working with the dough, interacting with the surface, and using a hollow dense glass bottle to roll out the dough.
Truthfully, it probably doesn’t matter too much.
@@locustsun actually if you filled the bottle with ice water it would probably be pretty effective at cooling the dough
Pretty sure there's an equation in my old heat transfer book on this. Uses thermal mass, thermal conductivity and temperature difference. This is why ice melts faster on metal than plastic.
Adam is still half right, I'd say- the butter will soften quicker as it gets to room temperature, but what we're most worried about is it melting- it needs to stay solid to make the dough flaky. It won't melt unless it's raised above room temperature with our hands
I appreciate that you put the recipes in the description. Makes it much easier to double check the steps without having to replay the video over and over.
7:41 - mouth watering shot. Good choice in the matte black finished counter for shooting, no reflections and your workpiece pops in contrast. Keep 'em coming Raguse on the Loose.
I worked in a bakery for a few years and we made these during the summer (but we called them pocket pies). My favorite filling was a savory variety that was made of local vegetables and feta cheese.
“I can’t find my rolling pin”
Sureeeeeeeee how much did the white wine blackmail you to feature it more 😂
Tip: If you overmix cream, just mix a little more and you got yourself some unsalted butter.
And some buttermilk
Oh please no, milky butter is disgusting.
@@juplup that's why you strain it buddy
Emperor Magnus Septim ll what if you overmix that?
@@twi1875 i don't think that's possible
Me: "Mom I learned a new word today!"
Mom: "oh really, what is it?"
Me:
*G A L E T T E*
Google translate says it is Italian for "pancake"
Mama Mia G A L E T T E
the best a man can get
The best a pastry can get
also:
me: ‘i learned a new word today!’
someone: ‘oh, what is it?’
me:
‘white wine:))))’
As a European that is obsessed with you ability to translate great meals to the home kitchen, I am so grateful that you take the time to translate to the metric system when explaining 🙏
Adam is moving to LTT levels of advertisement transitions
CodeMonkey and i love it
What's LTT?
@@omarpulido8502 LinusTechTips I presume
@@omarpulido8502 Yeah, Linus Tech Tips
He's got a ways to go before reaching 'basketball breakdowns' levels though.
In the UK and France, a galette is a crepe with savory fillings
Depends when the term came into use in each country
In France we have galette des rois for l’Épiphanie which is not a crêpe
That's okay. I've made these before. Although I never called it a galette. When asked, I just called it, "Cheap".
Aren't those buckwheat crepes with a savory filling (like cheese, ham and egg)
Alix Phanh Galette de sarrasin?...
4:53 "which, I like because I'm a primitive creature."
Adam that line hit a little too close fam
“yes im using white wine”
guys... he knows
Johana K hes BEEN knew, honestly i feel like he’s sick of it lmfao, like he can’t even say it in peace without people flooding the comments about that one ingredient
nicole samuels a yt channel needs a running gag tho🤧
@@baalhater2425 it's not a running gag it's CZcams comments being as unoriginal as they always are.
Caleb Angell well yes,but ya gotta admit it was really funny at first when people didnt use the joke as a way to get more likes
@@baalhater2425 literally never funny. Wine in cooking is so fucking common, I don't understand how Adam's audience latched onto it as being like "wow he's so wacky he COOKS WITH WINE???? That's gonna be a meme"
Hey Adam, just wanted to say thanks for continuing to put out videos for stuff for me to cook.Its been hard in these times but cooking is a great coping mechanism for me, and it’s kept my hopes up.
Tried making it this morning, holy shit it is so good. I used frozen raspberries and blueberries due to strawberries not being in season up here in the north.
I found that the whipped cream got a lovely tang from the creme fraiche but i also added some more lime juice to cut through all the richness because i was making a breakfast and not a dessert.
10/10 would recommend!
I’m fasting for Ramadan but I can’t stop watching these videos help
A cafe I used to work at had galettes, I never bothered asking how to make them but now I know! The one thing I did bother to ask how to make was the house bread pudding, and it surprisingly was made with the dough from our cinnamon rolls.
I love how many options he gives for people who have eating restrictions or different food preferences
Tried this last night, with peaches instead of strawberries. Came out awesome. Thanks Adam!
This really encouraged me to just get into it and do it.. i can do it with different fruit too!
This is what i've been liking about your channel adam.. its no frills and so encouraging to just go for it!
My mother always taught me to make pie crust with the knife technique. I was excited when I saw you brining it out! 👏
The stone is not colder, it just has a higher thermal conductivity. Same as why a block of metal feels cold. They draw heat from your hands faster. Love your vids btw. Big fan.
I forgot i had the volume loud at night so everyone in the house heard: "THIS RECIPE FOR STRAWBERRY GALETTE IS SPONSERed by squarespace"
you made my day and everyone else here in this house
@@cloudguy_ no probs (a month late)
@@thiccluigi304 so you ACUTLALY EXIST?
This is why I love Adam. Great ideas that are ACTUALLY easy and delicious. He does so many little things for the viewer experience, too.
I was going to sass ya about the white wine for fun, but the wine-bottle roller was brilliant. Honestly, I learn so much from these videos.
I enjoy your content so much, really enjoy the Alton Brown vibes. Your new counters really make your videos pop now too! Wonderful content :)
I made this and it came out wonderfully, my whole family enjoyed it, thank for the strawberry pie recipe that is not pie as i didnt have a pie pan
I really appreciate your vegan tips throughout your videos!! Thank you 🙂
i made this and it came out awesome!!!
During baking there was a leak and i was worried that the bottom would come out soggy but all was good!
I can’t wait to try another recipe of yours :)
Love the mentioning of making it vegan multiple times, always nice to hear. Thanks Adam! :)
1:50 okay so he doesn't even try to hide the Meme... He lives it!
Adam, you are the man! These thoroughly thought out videos are super engaging, which is so valuable at a time like this. Keep doing you!
I love making galettes, they’re so easy. Thanks for the recipe and the tips.
Adam is the absolute god of ad transitions. Praise be unto him 🙏
So what do you use to roll the pastry
Adam: WHITE WINE 5:49
As always, I love your commitment to giving vegan alternates when it's relatively simple.
I just love this! Thanks for the simple spring desert!
Adam really does the smoothest sponsor transitions, flawless every single time. Much like squarespace if building a website is what you want!
P.S. I love this channel, you're the greatest cooking channel in the internet, keep it up
Well look at mister fancy-pants over here with his epic looking space oven that probably has a built in calculator
well yeah all computers has that lol
You deserve a medal just based on how smooth you’re transitions to plug your sponsors. I appreciate that because a lot of youtubers would just slap you in the face with their sponsor and take the immersion aspect out of the video
I actually don’t quite know what it is that I love so much about Adam’s recipe videos, they’re just quick paced and satisfying I think
*Insert "season my _____ instead of my _______" here
Why I season my lightsaber and not the younglings.
Why I season my knife instead of my food
Why I season my school-children and not my rifle
I love them all!
@@MrPataka100 yikes
"I'm a crust man all day long" 😂
@El Mercenario Cinco .... it’s just a quote....
I made this yesterday night for a Christmas party n it was v popular n turned out rlly well! thanks adam!
In the summer, after far too much eating of whipped cream, I started doing 2:1 heavy cream to Greek yogurt. Very little powdered sugar, hand mixer, then kept in a large mason jar (I like a whip that is more whipped than less) and it stays without weeping for days. I’ve added the yogurt later in the process, but also quite early and it doesn’t matter. Everybody loves it ... on everything. I’ve also subbed in maple syrup for sugar. Yum. I love the idea of adding wine (a friend who is a pie maven, uses vodka) and thank you for explaining the why of gluten development in alcohol vs water. Also, love the sugar/salt idea for the crunch!
Everyone: ok but you CAN’T have white whine in everything it isn’t possible
Adam:........
At first when he was talking about the *Galette sponsored by* i thought it was going in a different direction! I guess there is still cream, but the shave can wait!
How do you come up with these so fast!
He wouldn't betray Harry's
@@s-boy4613 it's a gift and a curse, just ask my wife 😉
Just tried this. No complaints about the taste. But I don’t recommend it for beginner bakers. The folding of the galette makes it really easy for the dough to crack and start leaking filling. It’s much simpler to just push the crust into the walls of a pie pan.
That said, the general principles of making pie crust and fruit filling are definitely doable for beginners. I’m glad I made this.
Bro I love your videos so much. All your recipes and methods are so easy to do at home and they dont require fancy equipment. Keep it up. 🙏🙏
I have a hunch that Adam used the wine bottle for the sake of memes
Hanggoro Putra he absolutely did, you’re telling me he doesn’t have a rolling pin? Or at least something else that would work? One of the reasons I love Adam, he embraces the memes.
"Why I sweeten my strawberries instead of my pie crust"
Isn’t that normal?
That makes complete sense
@@triforcewill when did they say it doesn’t
adding small notes for stuff like vegetarian/vegan or other versions is a great touch. nice
Love the fact that you've included vegetarian and vegan options! Good stuff!
"I'm a crust man all day long."
People who don't eat crust: *I am deeply dısturbed*
Bro i see you everywhere i think we watch the same youtuber. Wanna be friends?
@@bl3mtv Sure
😂😂😂
Upvoted for truth.
Who doesn’t eat the crust
8:33 Great transition to sponsor
I am literally obsessed. Thank you.
hey Adam, I really love your videos! You boosted my cooking skills and more importantly my interest in cooking to the max! You changed my life and I love seeing you getting something out of it aswell. Just so you know, I am deeply thankful and I wish we could have met somehow, you seem awesome
Adam:"damn i need a sponsorship"
squarespace for the 5468129 time:"allow me to introduce myself again"
Adam saw all these trendy "one pot" recipes and said "hold on now, you ain't seen nothing yet"
you are the best person on YT at seamlessly transitioning from content to advertisement 👌
I've been watching since 30k subs and im still amazed at the way he incorporates the sponsors
Hey Adam, a Monday video idea: does salting eggs before scrambling actually denature proteins and make them watery?
Thanks!
Hm, come to think of it, if it's true, maybe that's what I chase? When other people ask how I like my scrambled eggs I say medium, just coming together but not totally dry and omelette-like yet. But when people do that, the individual pieces are too small and it becomes like a grainy sauce. But I always salt and pepper my eggs first, and have never thought about it. I end up with large flaky chunks (about an inch cubed) that still have a creamy cream between them. (I also add milk and butter, though, too)
“There is no truth to the common saying that acidity and salt “toughen” egg proteins. Acids and salt do pretty much the same thing to egg proteins. They get the proteins together sooner, but they don’t let them get as close together. That is, acids and salt make eggs thicken and coagulate at lower cooking temperature, but actually produce a more tender texture.
The key to this seeming paradox is the negative electrical charge that most of the egg proteins carry, and that tends to keep them at a distance from each other. Acids- cream of tartar, lemon juice, or the juice of any fruit or vegetable-lower the pH of the egg, and thus diminish the proteins’ mutually repelling negative charge. Similarly, salt dissolves into positively and negatively charged ions that cluster around the charged portions of the proteins and effectively neutralize them. In both cases, the proteins no longer repel each other as strongly, and therefore approach each other and bond together earlier in the cooking and unfolding process, when they’re still mostly balled up and can’t intertwine and bond with each other as tightly. In addition, coagulation of the yolk proteins and of some albumen proteins depends on sulfur chemistry that is suppressed in acidic conditions. So eggs end up more tender when salted, and especially when acidified.
Cooks have known this for a long time. In Morocco, Paula Wolfert found that eggs are often beaten with lemon juice before long cooking to prevent them from becoming leathery; and Claudia Roden gives an Arab recipe for scrambled eggs made unusually creamy with vinegar (the eggs’ alkalinity reduces the amount of free, odorous acetic acid, so the flavor is surprisingly subtle). Eggs scrambled with tart fruit juices were popular in 17th-century France, and may have been the ancestors of lemon curd.”
from On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee (I can highly recommend that book if you're interested in the science behind cooking)
books.google.nl/books?id=bKVCtH4AjwgC&lpg=PA86&ots=qYPJkcJ0mf&pg=PA86#v=onepage&q&f=false
I don’t know scientifically, but when I salt my eggs ~20 minutes before I cook them, the raw eggs are definitely more translucent and loose, and the cooked eggs are more tender.
"This is why I season my white wine!" is coming boys!!!
You're awesome, man! Keep this up. I've always loved your videos. I'm def going to make this!
Just made this tonight. Store bought pastry dough. I wish it was bigger but still turned out great. So simple but still has wow factor. Thanks !
im so early Adam hasn’t uploaded the q and a yet :)
Last time I was this early Adam was posting Metallica
i've done a similar thing. I made a pastry dough, then used strawberries with some sugar to make the strawberry filling. Then i rolled and cut my pastry into little squares, once it was done, i topped it with my strawberry filling. It was basically a more complex strawberry shortcake
I cant wait for strawberry season so i can make this!
When its Ramadan and Adam uploads :((
How do people manage to maintain Ramadan during these times, food is pretty much my only source of joy now lmao
Kyran Lior I mean I’m too occupied with online school to bother being hungry,so I’m finding it pretty easy to maintain my fast.
When Adam makes a new upload but you’re on a diet.....
🥺
Gonna make this when I’m done with school! Thanks Adam!
The transition to the add at the end was perfection.
Adam with the peak broke apartment living tip of using a wine bottle as a rolling pin
Don't forget the broke appartment wine bottle potato masher.
My granny would use poitin, an Irish moonshine for pastry when she had it , or stong vodka when she didn't. Was very good.
oh that's a good idea. I don't have wine but I do have vodka.
Your ad segways always get me, I never see them coming and I respect that
Adam Ragusea the god of transitions. I never see it coming! Blows my mind every single time
Only ogs remember when he was in “why Christmas music sounds christmasy”
Bruhhh
But how many cups of white wine should I add?
3 and a half per serving.
Nah, man, we don't measure like that here. We measure it in GLUGS.
I for one appreciate how Adam does his best to offer Plant Based alternatives.
Making this tonight. Thanks Adam!
"Stone is cold"
How much colder than room temperature? ;-)
Last time i was this early, adam was posting jojo references
Aqua Bottle I’m honestly surprised the risotto video wasn’t flooded with Golden Wind references. Kinda relieved,though.
tell me where please
@@colinater237 the gyro he made
@@azhimdzulfadhlil5291 Gyro is a normal dish, bruh.
@@umcaraqualquer3640 nono, i know it is i just couldn't help but think of gyro zeppeli
Very nice. I'm also a big fan of galette. Haven't ever done or had a strawberry one, which is odd considering where I live.
I was first introduced to galette back when Alton Brown did the bus aumack pair one in the original Good Eats. I really liked his trick of using a layer of Pound Cake at the bottom. It helps keep the moisture off the bottom crust, and helps the galette stand a little higher without piling in more filling.
that was the slickest ad read, also can't wait to try this recipe!