Apple Galette | Traci Siegel | Skillshare

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

9 Lessons (17m)
    • 1. Welcome to My Kitchen!

      0:36
    • 2. Ingredients List

      0:39
    • 3. Recommended Substitutions for Dietary Needs

      0:52
    • 4. Kitchen Smallwares Checklist

      0:23
    • 5. Making the Apple Filling

      6:14
    • 6. Making the Crust

      4:08
    • 7. Putting It All Together!

      3:14
    • 8. Your Baked Apple Galette!

      0:23
    • 9. What's Next

      0:32
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About This Class

Learn how to make my master recipe for a fruit galette. My winter version features sauteed apples with cinnamon and sugar. You'll learn the secrets of a flaky pie crust & how to vary fruits by the season.

Meet Your Teacher

Teacher Profile Image

Traci Siegel

Personal Chef & Cooking Teacher

Teacher

Chef Traci is based in Berkeley California. She is a health supportive chef for professional athletes & entertainers, cooking teacher and co-founder of Chefs for The People—a non-profit program to feed people in need working with community partners. You can get a sneak peak of what Chef Traci is up to in the kitchen on Instagram @cookwithcheftraci.

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Transcripts

1. Welcome to My Kitchen!: Hi, I'm shift tracey, welcome to my kitchen today. Today we're going to bake by Apple Collette and no baking experience required. And I'm going to show you how easy it is to make this delicious dessert. Before we get started a little bit about me. I am a Personal Chef and cooking teacher based in Berkeley, California and badhealth, supportive chef for professional athletes and entertainers. And I also teach cooking classes for teens, Both company teams and as I like to say, personal teams, your friends and your family. So let's get baking. 2. Ingredients List: Before we get baking, we need to make sure that we have all of our ingredients. The professional term for this as meson clause, which means everything in its place. So we want to make sure that we have all the ingredients. So what we need them, we can easily access them. So we'll need dough. You can check out my skill share class for my ten minute pastry dough. Or if you have a favourite pastry dough, you can make that as well. In terms of the filling will need sugar, ground cinnamon, apples, and butter. And for putting the collect together, will need flour, egg, turbine auto sugar, or white sugar. 3. Recommended Substitutions for Dietary Needs: I like my recipes to be enjoyed by everyone. So I want to provide some recommended substitutions if you are the iBeacon diet or gluten-free diet. For VGS. You'll need to replace the butter. And I want to recommend to products, my absolute favorite is Naoko, organic vegan butter. It is cultured butter and it is absolutely delicious. The other option is Earth Balance, vegan buttery sticks. You'll also need to replace the AIG, and you can either do this with coconut oil or flax seed. For Gluten-free, You need to replace the flour. And that I really like a gluten-free flour that's one to one substitute for regular flour. I'd recommend either Bob read be_nil, one for one gluten-free baking flour or king authors gluten-free all-purpose flour. 4. Kitchen Smallwares Checklist: In terms of MSM plus everything in its place, we also wanna make sure that we have all our kitchen small where's handy? So you'll need a frying pan, probably ten to 12 inches. That's two. Satiety or Apple's measuring spins, a knife, cutting board, rolling pin, baking sheet, parchment paper, and a pastry brush. 5. Making the Apple Filling: The first thing we're gonna do is we're gonna make our apple Philly. Before we do that, I want you to take your dough out of the fridge and put it on the counter. It needs to warm up a little bit so it's easier to roll out. So the first thing that we're going to do with the filling is we're gonna make our sediment and sugar mixture. We're gonna be putting those, putting it on the apples after their slide tape. So we wanna take two tablespoons of sugar and then a half a teaspoon of cinnamon. We're going to mix that together. And then set. Now before we slice our apples, we want to have our pan warming so that once the apples are sliced, we can put them in. So I'm gonna go ahead and turn on my pan so it can start to warm up. Alright. Now what I'm gonna do is I'm gonna go ahead and slice my apples. So what you wanna do with each apple, slice it in half. And then I'm gonna make quarters. And then I'm gonna take out the core. Alright, and set that aside. And I'm going to go ahead and do that with the second apple. Okay? And these are honey Chris apples. You could use gritty Smith apples. You could use a combination of apples. Sometimes I just make this Collette, depending on what fruit I happened to have. Around, did my kitchen. You could even play around and do apple pear if you wanted to for this season. Okay. So I'm gonna go ahead and cut out the core. And then I'm going to slice these in a quarter inch slices. I'll show you. This is really the size that you want them. So I'm gonna go ahead and slice the rest of that. So now we have cut our apples, as you can see here are pan is of warm. We have put that on a medium heat. So I'm gonna go ahead and put in two tablespoons of butter. And you just want to make sure that butter mouth, but it doesn't burn. So you can always turn down your feet a little bit if necessary. Alright. And then I'm gonna go ahead and I'm going to put the apples into the path. We are a cook these apples for about four or five minutes because we like to get them to what I call Chris, tender, which means that they are soft and bendable, but they still have a little bite in the middle of that. The reason that's important is that Apple ever filling will continue to cook in the gulf when we put it in the oven. So now I've mixed all the butter with the Apple. And what I'm actually gonna do is just let these for a couple minutes. You have to remember a lot of cookie can occur passively. And so I just want to let the breast and cook for two minutes. Now when I fill me this, it's the winter. So I'd make an apple Collette. But I want you to think about this go up recipe in terms of using fruit that's in season. So in the springtime, you could use strawberries, blueberries. In the summer, you could use stone fruit, nectarines, and peaches. So what I want you to think about is really about the techniques. And that's a case where you can just vary this filling based on the season. If you wanted to do say strawberries and blueberries. I did in January, you could also just get some frozen blueberries or strawberries as well. And that will work too. But now I want to give this a stir. And as you can see there, because handled warm, they're already starting to get a little brown. So I'm going to stir these again. And I'm just going to cook that for just a little bit longer. Okay? Because we are prepared if our museum class approach, we have our cinnamon sugar mixture, so we're gonna put that on once these apples are Chris tender. Alright, let me give this another stir. Smell of those apples. So good morning my kitchen. These apples are so delicious. Sometimes I just make sauteed apples and they're actually a wonderful snap to when it's, when it's when it's cold outside. Alright, I think we got them to a crisp, tender texture. So what, I'm going to go ahead and turn off the heat and do a sprinkle on our cinnamon sugar mixture. Alright. I'm gonna go ahead and mix it up and you see that cinnamon sugar melts right onto the apples. Now what I'm going to go ahead and do is take the apples out of them and put them in a bowl. And then I'm gonna pop these in the fridge because I want them to cool while I am rolling out my dough. So let's get the rest of these. And I think I'm gonna have to just taste one of these that look so delicious. Alright. And there's our easy apple filling. 6. Making the Crust: So this is my ten minute pastry dough and it doesn't make too small collates. So I'm gonna go ahead and cut the dough in half. And we're going to roll out the dough for our Gleick. So the first thing that we need to make sure we have as a good surface to roll on. We have rolling pin, we have flour, and then we can go ahead and roll it out. So I'm gonna go ahead. You want to make sure you have enough flour on your surface that you're rolling out the dose so that the dough doesn't stick. Okay, I'm going to go ahead. But the sun, you can keep a little bit of flour to the side here. So you can use it as you need it. And then I'm gonna go ahead and put the dough out here, just flatten a little bit with my hands. Then I'm gonna take the ruling pen, put a little flour on that. I'm going to roll this out. And what you want to do is you want this to be about eight inch diameter, and I will measure that so you can get an idea of what that looks like in the DOE should be about a quarter inch thick. What I love about collects is the rustic nature and the rustic look. And so we are not going for perfection here. So what I do here is I'm rolling this out into a circle, is I will fold over areas to try to make my circle slash oval. Kind of a good shape here. So we need a little help on this side. But this is what's so wonderful about this recipe is that the collect very rustic. Each one has its slightly own Shape. Node. Each, each glad. Looks slightly different, but we're just going to lean into the rustic. Look a beach gullet. And you also have to remember, we don't need to worry if the ends here are not completely smooth because this is going to be folded over. What's more important is that we have the diameter because we need to be able to fold over about over the apples and have a 1.5 inch border to it. So I'm gonna go ahead. I have a baking were alert because I am a food nerd. Okay. That's actually a little over eight inches. And so if you find that, I actually just roll the dough under a little bit, that is how forgiving It is, okay? And then I'm just going to roll here. And as you can see, I do not have a perfect circle, but that is completely okay. And so we're just going to lean into that. Okay. So now that I have a quarter inch and I have an eight inch diameter and to keep me honest and will measure here again eight inches. We wanted to be able to lift this off and put it on our baking sheet. That's important. Okay, so I'm gonna go ahead and take my fingers. Ooh, this is lifting up beautifully. Okay. And then, and go ahead and give my baking sheet. And I'm going to put on the dough. And then you can go ahead and roll out the dough for the second collect. Or if you only want to make one small gullet now it, you can take the second half of that dough and freeze it because it does freeze beautifully, okay? Or if you want to make one apple gullet and then you want to make appeared to let. You can go ahead and roll that out and use a different filling. Okay? And there we have our dough rolls out. 7. Putting It All Together! : Now it's time to assemble our apical end. So here is one dough that I have rolled out. We have our apples and I'll be using half of these. We have our sugar. I'm using some decorative sugar here. And we have the AIG, which I have whisk that we're gonna be using as our eight wash. So I'm gonna go ahead and take the apples and I'm gonna put a pinwheel inside here on the dough, and I'm gonna leave about 1.5 inch border. And that's because we're going to fold the DOE over the apples and it's going to have a nice crust that we're gonna put some egg wash on and some sugar. So I'm gonna go ahead and make a pinwheel. And then what I'd like to do is overlap it a little bit here. So we have a nice, generous filling. Okay. And now I am going to go ahead and I'm going to fold over the dough to make our crust, right? So I'm gonna start from the top, you're going to fold over, right? Then what I'm gonna do is I'm going to go ahead and create a scene here. Foldover. Gotta go about two inches down, create another scene. Folds over. You're about two inches down, create another seem foldover. And you just wanna make sure you don't have any cracks in those seems okay. And I'm just gonna continue this process going all around the globe and as you will see, makes a very cute small Apple gullet. So now we have the folded over the dough. We made sure that we don't have any cracks in the scenes. And then I'm gonna go ahead and I'm gonna put on the eighth wash, rub that all over. Okay, and if you're doing z again, this is a case where you would use a coconut oil or a flax seed eig, okay. And then I'm gonna do it. Generous amount of sugar. I love to get kind of a sweet by the crust for this gullet. And I'm gonna go ahead. And I want you to now preheat your oven to 400. Once that's preheated, you're going to pop this gullet in. And you're going to cook it for about 20 to 25 minutes until you have a golden brown crust. And I will show you what that looks like. But we have now assembled our apical AT ready to put into the oven. 8. Your Baked Apple Galette!: Alright, that Glenn has been in the oven for 25 minutes. So what is it showing you guys? What it looks like? Here you go. It has a nice golden brown crust. It smells delicious. And I find that this feeds two to three people depending upon your appetite. 9. What's Next: I've enjoyed baking with you today and hopefully you found it helpful to learn the techniques about how to make an apple go let I would love to see your culinary creation. So please post your project. Leave a review, leave any comments, and feel free to ask me any questions. I encourage you to check out other classes that are part of my sweet and savory baking series on skill share. Happy baking.