The shape
It's hunchbacked and overflowing all over the place? There is no doubt, it is an industrial. The artisanal cake is distinguished by its regular and smooth shape. If it is homemade, its puff pastry is well spread, and has no bumps or waves. One buys.
The color
A pre-cooked appearance, a shade that is too light:bad pick! We no longer want frozen cakes that have been reheated in a hurry. A good galette must be caramelized, a sign of perfect cooking. At least its golden side makes us want to eat it.
The decor
It's decorated with designs, leaves? No doubt about the goods:it's homemade! The craftsman having a sense of detail, he will take care to decorate his cake with care and originality. The industrial version with a simple checkered stripe? We don't buy.
The ratio
It is more lifted, fuller, thicker, it's the good one. False ! It's more of a scam. There is simply more puff pastry than filling. Result:the galette is empty, dry and without frangipane. It is indeed industrial. So, we avoid, and we will see elsewhere!
Tasting
Come the final step:the tasting. The galette barely crumbles with a knife stuck in, the portions look like nothing, to taste, you don't even smell the frangipane:you've been ripped off. The quality cake does not crumble when cut. The parts, rich in butter, remain intact and melt in the mouth. Its filling is creamy and fragrant? There, we validate, it's artisanal!
All you have to do is find the bean to top it all off.
Marion Ristor
