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Jacques Pepin's apple galette? have you made it??

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Thinking of making this for Thanksgiving - and won't have the opportunity to try it before - wondering if any of you have had success with it?

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  1. I've not made Pepin's but I regularly make David Lebovitz's. He likes to use a frangipane paste on the base to seal in any fruit juices. Free form galettes are great cause you don't have to worry about having a perfect shape. You'll love them I'm sure.

    http://foodieinberlin.com/2010/10/15/...

    1. Made Jacaques Pepin's galette a couple of times. It's OK, but (IMO) nothing to write home about.

      1. I've made the one from the Jacque and Julia cookbook, if that is the one you are talking about. LOVE IT. I love the crust - not sweet at all, don't over mix the butter - the simplicity (get great apples) - serve and make it all the time.

        1. While I haven't tried Pepin's version, I thought I would recommend the one I have been using for many years and love. It was from the January, 2003 issue of Gourmet. Here is the link. http://www.epicurious.com/recipes/foo... I have probably made it ten times or more and it always turns out perfectly.

          1. Thanks so much for the feedback - and the new recipes! I think I will try one of these new ones that you suggested instead as I would rather go with a tried and true.
            @ ScoopG - it is funny because I started this with a Lebovitz recipe for the crust and then continued my seach for the filling which led me to Pepin's entire recipe.

            That being said - any tips on either the Epicurious recipe or Lebovitzs that you can share?

            3 Replies
            1. re: smilingal

              Hi smilingal - I think in his first cookbook (Room for Desert) Lebovitz writes that he sometimes starts novices out on galette dough because it is easier and perhaps more forgiving than pie dough. (This is only for those who fear the dough!) I do like using the frangipane for added flavor. For fillings I just use plain sliced apples (Granny Smith) or pears and that's all. You can even get away with adding more apples or pears. Personally I love the rustic and more informal nature of the galette.

              1. re: scoopG

                hi scoop - looking forward to trying Lebovitz's recipe again - this time with pears. loved the apples. anything different to add for the pears? I am thinking a bit more sugar

                1. re: smilingal

                  Glad it worked out smilingal! I actually prefer things less sweet myself! Maybe a touch of some cinnamon or allspice perhaps?