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Food

Chez Panisse Cooking: Galette

Alice Waters

Lesson time 10:48 min

Alice teaches you how to make Chez Panisse’s everyday dessert, the galette. Learn how the perfect pastry dough results in a beautifully flakey crust.

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Alice Waters
Teaches The Art of Home Cooking
In 16+ lessons, learn to cook beautiful, seasonal meals at home from the James Beard Award-winning founder of Chez Panisse.
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Preview

ALICE WATERS: I want to bring you in to Chez Panisse to show you how the values of my cooking at home translate into a restaurant. It really is an extension of my home. One of the things that make Chez Panisse unique is that all of the cooks taste the dishes together. It's an opportunity for dialogue, for training our palettes, and learning to put words around for what we're tasting. Like I do at home, we write a daily menu that is based on what's the very best that particular day. And we prepare the dishes simply so that they taste of what they truly are. These are two dishes we do over and over again at Chez Panisse. They are challenging recipes, but when you make some again and again, they really become second nature. It is really a treat to watch our pastry chef, Carrie Lewis, make this dough with ease and skill. Carrie has the flour, salt, and sugar pre-measured in a bowl. The sweet butter is cut into half-inch cubes and chilled. She is gently coating the butter with flour and pressing it into flat pieces. Carefully drizzle in one third of the ice water, stirring with a large fork. You want to integrate it completely before adding any more. Continue to drizzle in water and work it in with a fork. You want to toss the mixture, not mash it. Carrie is pressing the dough very gently together to test if she has added enough water. It should start to get a little ropey texture, which means the dough should have enough water to just come together with a gentle squeeze, but no more. This kind of tearing and stacking creates butter layers that eventually make a flaky crust when it's baked. The final motion is to knead it very slightly to pull it together. We find it easier to master this dough if you make it in slightly larger batches so that there is more wiggle room to get the texture right. Wrap the dough and let it rest in the fridge for at least 30 minutes to give the gluten in the flour a chance to relax as the dough continues to moisten. We remove the dough from the refrigerator about 10 minutes before rolling. If it is frozen, give it 15 to 20 minutes. It should be cold, but not so cold that the butter chunks shatter when rolled. If it is too cold, the edges will crack and split while you're rolling. If it is too warm, it will be too soft and unmanageable. It will also absorb too much flour and melt the chunks of butter. Unwrap the dough, flour the counter lightly and evenly. Place the round of dough in the center of your floured area and dust the top of the dough with flour. Press down on the dough ball to expand the circle. Carrie is using a dowel, but I prefer to use a rolling pin. Turning the dough frequently ensures that you're rolling it evenly and that is not sticking to the bottom. Start to roll from the center outwards, continuing to rotate the dough frequently to keep that circular shape. If any cracks are opening on the edges, make sure to pinch them together, or a small crack will become a big one. Dust...


Farm-to-table cooking

Alice Waters started America’s farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement and earned her the James Beard Award for Outstanding Chef. In her first-ever online cooking class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, create healthy and beautiful meals, and change your life by changing the food you make at home.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Alice gave me so much more of an appreciation for the food I'm eating and how to think about cooking. I love how she speaks and tells her stories along with how she makes her life more memorable through implementing meaningful tools and dishes while she is cooking. I never thought to make cooking such a pleasurable experience. I loved it!

I've really enjoyed the class. I've learned how to test if a fruit is ripe enough, how to play with seasoning and how to experiment more with my food both in how I cook it and what I plate it with.

I enjoyed this class, and tried a lot of what she taught. I have to say this though, I was surprised how much she licks her fingers and tastes off of spoons, and put her fingers or the spoons back into the food. I found it a bit off putting. Otherwise I loved the class.

Relaxed, informative, thought provoking and greatly appreciated after a hard day’s work. Egg on a spoon!!!!


Comments

Naomi

Loved it. I have to get: a cast iron skillet, a salad bowl, good organic cotton towels for salad drying, good cumin seeds to make cumin salt for eggs, etc. etc.

Linda G.

I really liked her approach to preparing dishes. Her outlook on food in general is very positive. We do not have a good farmers market near me... I would love to get the produce she did! I try to use organic as much as possible and do grow some of my own herbs. My garden grows yearly. I'm not a fan of her favored seasonings, but she gives alternative suggestions that helps think outside the box.

Susan F.

The salad lesson was wonderful!I've been enlightened!! Can't wait for my next big salad to try her washing method and I like the idea of rolling it up and refrigerating it until the last minute when you put out the salad for guests, or for me!

A fellow student

I didn't need measurements or a recipe. All I had was one apple and here is a beautiful galette for two in 45 min by just following the technique outlined. This is fantastic! Thank you.

debbie@razzamatazz.com

Love this lesson and recipe! Only one comment...the video recipe is different than the written recipe provided. For example, Alice indicates that the dough should be refrigerated for about 30 minutes...the written recipe indicates 2 hours....makes a huge difference! These should be consistent.

Azelzor

Anyone know how to hide the video progress bar? The videos are wonderful but the bar can be distracting.

Maria C.

Loving the lesson so far but, what is maddening is when I pause to read something fully, the pop-ups hide the text and I can't read what's on the screen. How do I avoid this? Beside this, the class content and lovely Alice and Fanny are wonderful. Love!

A fellow student

Wow! I'm going to give this try for a family dinner next week. Perhaps I'll make one or two ahead of time just to perfect technique.

Juanita F.

Hello :) I'm am just wondering if somebody has tried to make the pastry ahead of time and if yes, for how long could it be kept and what's the best way to do it.

A fellow student

I loved this lesson. I have been making galettes for years, but I tried the method in the video and the crust is extremely flaky. So flaky that it flakes from the bottom as soon as it's cut into. However, I don't think the video shows the entire butter/flour blending, as it's just not possible to have the distribution of butter as shown when rolling out based on the slight working of the dough and butter. I am convinced there must have been some editing. In any case, I have learned that there either needs to be a layer of frangipane or a layer of flour/almond flour between the crust and the fruit, even with apples in order to keep the crust flaky. Thank you Alice! The pulling/stacking method of the dough seemed to do the trick!