The first batch did not produce identical little pastries. It did produce a useful set of notes for the next one.
Our mini-galette video follows the dough, fruit, and folding, then gets to the part everyone was waiting for. The strawberry ones still disappeared. Apparently nobody had brought a ruler.
Cold dough earned the repeat appearances
Keeping the dough cold was the step we kept coming back to. When handling it became awkward, trying to force our way through was less useful than taking a pause.
This is a record of our filmed batch, rather than a complete recipe. Use your own recipe for ingredient amounts, chilling directions, oven temperature, and baking time. A short video can show the handling; it cannot safely stand in for the details we did not record.
Leave yourself an edge to fold
The fruit is the attractive part, so it is tempting to give it the entire piece of dough. We needed room around the outside to bring the edges up. Watching the filling and folding together makes that small bit of planning much easier to see.
For the next batch, that is the moment worth pausing on: fruit in the middle, enough dough left to do its job around it.
Handmade can look handmade
Some edges were tidier than others. The lesson was to notice what helped the process without treating every uneven fold as a failure.
Our next batch gets the benefit of these notes. This batch got eaten.
More real moments and kitchen notes in Table Talk.
