Processed with VSCOcam with f2 presetIf you did a peek-a-boo into our freezer, you’d close the door wide-eyed from the high volume of unlabeled containers. Inside these mystery boxes are leftovers of projects past. A half cup of mocha buttercream icing here, a quart of homemade stock there; it’s confusing to an outsider, but clear as day to me. I knew that within our frozen hall of foods, there were 16 ounces of strawberries folded into pastry cream, then whipped to a frenzy with vanilla beans and a hit of lemon zest. I also held the keys to a pound of homemade goats milk caramel sauce, and had a strong feeling these guys could be great friends.

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While gathering inspiration to attempt something I’d never made before, I stumbled across a strawberry pie recipe. Now I’ll eat a slice of pie if it’s placed in front of me, but I’d never, ever, ever choose a fruit based dessert. While a galette is virtually the same thing, the angled edge folds pull me in every time. I’ve never attempted one before, so I set to making a pie crust; while it was chilling, I pulled out my freezer pals. Once everything was lined up, I set to assembling six palm-sized galettes. First down was a layer of caramel sauce, then a sprinkle of toasted almond slices for texture, a dollop of smooth strawberry cream, topped off with slices of fresh strawberry.

After chilling for a half hour, they were brushed with egg white and sprinkled with a bit of sugar for a glossy shine. While these would have taken a good amount of time if I were assembling all of the components at once, they were easy breezy since I just needed to create the dough, and have time for chilling + baking. It’s my opinion that kitchen creativity is the ultimate, because when you’re finished, you get to take a big ol’bite out of your work.

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