Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
Short-crust dough
- 70g butter, cold and cubed
- 100g whole wheat flour
- 3 Tbsp ice-cold water, plus more if needed
- Salt
- 1 egg (for egg wash)
Peach filling
- 3 peaches
- ¼ cup brown sugar
- 1 Tbsp flour
- ½ tsp cinnamon
Instructions
For galette dough
1. Place flour and salt in a stand mixer or food processor, add in cold butter, and mix until the butter resembles small crumbs or the whole mix should look like coarse sand.
2. Add 3 Tbsp of ice-cold water, 1 Tbsp at a time. At this point, the dough should start to come together and form a ball. If not, then add a few drops of water until it does.
3. Do not over-mix the dough and transfer to the fridge for resting by covering it with glad wrap.
For galette assembly
1. Preheat the oven to 200 degrees.
2. Slice peaches thinly and toss them in sugar, cinnamon, and flour.
3. Unwrap the dough and divide it into 3 small balls. Place each ball into parchment paper and roll to about 1 cm thickness. Transfer the flattened dough to a baking tray lined with parchment paper.
4. Arrange the peaches from the centre outward and leave about 1 inch border, fold the border over the peaches, break the egg and apply it on the corner of the galette for a golden brown finish.
5. Place it in the oven and bake for 20 minutes or until golden brown.
6. Enjoy with ice cream or maple syrup.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
