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Bastille Day Recipe:
Buckwheat galette, perfect egg, smoked duck breast,pumpkin horns and Jerusalem artichoke chips


Buckwheat galette, perfect egg, smoked duck breast,pumpkin horns and Jerusalem artichoke chipsOn Bastille Day, cook delicious crêpes to delight your friends and guests!

8 pieces
Preparation time:

Cooking time:
Total time: + overnight refrigeration

Ingredients

Galette Batter
  • 250 g organic buckwheat flour
  • 6 g coarse sea salt
  • 600 ml water
  • 5 g chestnut or buckwheat honey or malt
  • - - - - - - - -
  • oil
  • lightly salted butter, softened
Pumpkin horns
  • 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)

Method

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.

Pumpkin horns:

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.

Are you passionate about crêpes? Sign up for our Professional Qualification Certificate and become a crêpe chef! The training can be completed in 4 weeks, or in 6 weeks with internship. The training with internship is eligible for CPF and delivers a Le Cordon Bleu Crêpier Certificate, certifying the acquisition of the skills and know-how necessary for the exercise of the profession of crêpe chef.

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