Bastille Day Recipe: Buckwheat galette, perfect egg, smoked duck breast,pumpkin horns and Jerusalem artichoke chips
On Bastille Day, cook delicious crêpes to delight your friends and guests!
8 pieces Preparation time:
Cooking time: Total time: + overnight refrigeration
250 g organic buckwheat flour
6 g coarse sea salt
600 ml water
5 g chestnut or buckwheat honey or malt
- - - - - - - -
lightly salted butter, softened
800 g pumpkin
100 ml water
30 g lightly salted butter
5 g sugar
Jerusalem artichoke chips
150 g Jerusalem artichokes
oil or deep frying
4 g Guérande sea salt
120 g smoked duck breast
sliced salad leaves (lamb's lettuce, raddicchio)
The day before:
Combine the buckwheat flour and coarse salt in a mixing bowl. Use a paddle attachment to “grind” the mixture for 5 minutes on slow speed. Add 100 ml water and grind again for 5 minutes. Add the honey and 200 ml water. Knead on medium speed for 15 minutes or until bubbles appear. Use a dough scraper to scrape down the sides of the bowl. Cover with plastic wrap and reserve in the refrigerator for 12 hours.
The next day:
Thin the batter with the second half of the water (300 ml) and mix well. Leave the batter rest at room temperature for 1 hour.
Cut the pumpkin into 5 cm long horn shapes. Cook covered (etuver) with the water, lightly salted butter and sugar until soft, cooked and shiny while retaining their shape.
Jerusalem artichoke chips:
Peel and wash the Jerusalem artichokes, cut into thin strips to make fine chips. Preheat a deep fryer to 180°C, deep fry the Jerusalem artichoke chips until golden brown and crisp. Drain well, pat dry with paper towel, lightly salt, set aside.
Cook & serve the galette:
Preheat the crêpe maker to 240°C (or a crêpe pan) and lightly grease with oil. Use a no. 8 ladle to scoop 110 ml galette batter onto the hot crêpe maker. Use a crêpe spreader (rozell) to spread the batter quickly over the surface of the crêpe maker. Fold the round edges to shape as a square and brush the folded part with softened butter. Gently place the hot perfect egg in the centre. Surround the egg with the pumpkin horns and add 3 or 4 slices of smoked duck breast and some salad leaves. Sprinkle Jerusalem artichoke chips on top.
Only cook buckwheat galettes on one side; and fill them while they are being cooked.
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