John Myers
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Galettes Bretonnes with Avocado Cream and Chicken Breast
The perfect galettes bretonnes with avocado cream and chicken breast recipe with a picture and simple step-by-step instructions.
Galettes Bretonnes
- 150 g Buckwheat flour
- 2 tbsp Wheat flour
- 1 pinch Salt
- 3 Eggs
- 100 ml Water
- Milk
- Oil
Avocado cream
- 2 maturity Hass avocados
- 150 g Cream cheese
- 2 Garlic cloves
- 1 Lemon, the juice
- Chilli from the mill
- Black pepper from the mill
- Salt
chicken breast
- 2 Chicken breasts
- Black pepper from the mill
- Salt
- Oil
Galettes Bretonnes
- Put the two flours together with the pinch of salt in a bowl, mix and make a well in the middle, then add the 3 eggs and the water. Now mix everything well with the hand mixer and then add enough milk to make a nice, thin batter – it should really be much more fluid than a normal pancake batter.
- Then let the dough rest for a good hour and, if necessary, stir in some milk again, as the flour can swell again during that hour.
- Now put a pan on the stove over medium heat, add a few drops of oil and wipe off the excess oil with kitchen paper. there must be no oil to be seen. Now remove the pan from the heat and put a ladle of the batter into the pan, move the pan so that the batter is well distributed and then put it back on the stove.
- When the dough is well thickened, turn the galette over and fry again for about 1 minute from the other side, then remove from the pan and place on a wire rack and let cool down well. Do the same with the rest of the dough.
Avocado cream
- Halve the avocados, remove the core and remove the skin from the meat and place in a bowl, drizzle with lemon juice and mash well with a fork, finely grate the garlic and mix. Now add the cream cheese and mix everything together well and then season with chilli, salt and pepper.
chicken breast
- Salt and pepper the chicken breasts and fry them on both sides in hot oil and then let them cook in the oven at 120 degrees to the end – pressure test. Then let the chicken breasts cool down and cut into thin slices.
Assembly and arrangement
- Now always place a galette on a board, put a tablespoon of the avocado cream on it, spread it on top and cover with chicken breast slices.
- Now roll up the galette and wrap it in cling film – like candy – and knot the ends well. Fill the 5 other galettes in the same way and let them steep in the refrigerator for at least 2 hours.
- To serve, take the rolled galettes out of the fridge, cut the knots with scissors and wrap them out of the cling film and then use a very sharp knife to either cut the galettes open at an angle or slice them. Arrange and garnish to taste.
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