Composition

Puff pastry made with T80 and petit épeautre flours from Moulins Viron, and Charentes-Poitou PDO butter. Frangipane with cream infused with verbena leaves and Agrimontana IGP Amalfi candied lemon. Decoration: cigarette tuile and candied lemon cubes.

Allergens

Allergens: gluten, milk, eggs, nuts.

Tips

• Storage: you can keep your galette for 2 days at room temperature (do not store in the refrigerator).
• The galette can be eaten at room temperature or lukewarm, as you prefer!
• The tile on the “Solstice” galette is fragile!
  If you reheat it with its tuile, the tuile will soften in the heat and lose its volume, flattening to fit the shape of the galette. To reheat it, you need to remove the tuile, but this is not always possible without breaking it, as it may be stuck to the galette by the sugar.
• To enjoy your galette warm
  Preheat your oven to 340°F, then, depending on your oven, reheat the galette for 10 minutes on the middle rack or on a baking sheet covered with parchment paper. Before serving, let cool for 5 to 10 minutes for a crispy exterior and a warm, delicious center.

Available to order from 2 to 29 January 2025.