Rose’s Alpha Baker: Perfect Peach Galette P. 197

I”ll admit I was a bit intimidated from this week project. To roll a dough and such a delicate one, as thin as possible…I could see how I can make it go wrong. So I almost didn’t make it for thisĀ  weeks project, but the peaches are still growing out here and it would be a shame not to make use of these yummy peaches. So I opted for the “thicker” version of the dough and made the recipe on page 188 instead page 187 (as suggested in the book). Surprisingly enough, I was doing just fine but don’t give me the credit, it’s thisĀ  dough that is just-right. The texture of the dough was flaky and buttery, and the texture of the peaches were excellent as well. My tasters loved that there is not much sugar in the recipe, which allowed us to appreciate the natural flavor of the peaches. Perfect yeah, but we more than agreed that it was absolutely “The Ultimate Peach Galette” that should definitely set the standards for the rest. So here is how to make it:

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