Omg thank you for advising to turn dough after each roll to keep it from sticking ... I'm more of a cook and pastry dough has literally made me cry😂 what a great little trick many thanks💚🙏
The word apricot comes from the Arabic - it’s like the words “algebra”, “alchemy”, and “alcohol”. It derives from an Arabic noun combined with the Arabic article ‘al-’ before it. The origin of our Italian ‘albicocca’ was ‘al-barquq’... It’s amazing that today in Israel and many Arab countries the fruit is referred to by a totally different name: ‘mishmish’.
@@geezermann7865 the "a" is a contraction from "al". My initial comment was actually a quote from a movie. When I wrote it, I had hoped that someone else would continue the quote, but apparently no one did...
Besides being an amazing teacher (love all your videos) I envy your hairstyle and also your accent. So cute 😍😍😍. Thank you for all the lessons dear Helen. All my friends are crazy for La Vina cheesecake 😆😆😆.
Same, was pumping out hundreds of creme Brules with with torch, got too comfortable and my index finger reminds me of that moment a decade ago ever since.
Long time fan love your recipes and your presentation skills. Have you ever considered doing a twitch or RUclips stream? Take care and much love your way.
Feel free to leave out the sugar, surprise yourself with the delight of the fruit straight up. I add a small amount of chia seeds to the rolled crust just before I layer on the fruit, this absorbs some of the fruit juice and keeps the crust crispy.
Hi, I enjoy your videos but in regards to the audio you may want to look into a de-esser plugin for your audio production program, there's some serious sibilance happening in the audio.
there are many varieties of apricots. bigger isn't always better ;) but that's all I could buy that week. I love the little ones we get when we go to Europe.
It depends on which cherries you are talking about. Sweet eating cherries (the kind mostly sold in the US) will work with no adjustments. Sour cherries will produce more moisture and might need a bit of thickener. Look for Stella Parks recipes on seriouseats.com for an idea of how to thicken a pie or galette filling. The easiest thing to do is combine cherries with apples. The pectin in the apples will thicken the cherry juice.
Nice video, Helen.👍😊 I have an idea to make this with red grapes. I make a pie using my regular pie recipe except using red grapes and my friends thought they were eating cherry pie. I would guess for the Galette one would simply slice your grapes; what do you think?
Both sour cream and creme fraiche are fermented dairy products. The only difference is the fat content and which exact bacteria is used. Creme fraiche typically has a higher fat content than sour-cream.
“the sooner you fix the cracks, the less problems you’ll have later” story of my life huh
looks good as always Helen!
😂
fewer. Not less
I have pie dough in the fridge and ripe peaches on the counter. Guess what's for dessert tonight??!! ;)
Icecream?
Bananas
Omg thank you for advising to turn dough after each roll to keep it from sticking ... I'm more of a cook and pastry dough has literally made me cry😂
what a great little trick
many thanks💚🙏
I tried to come up with a Galette food pun for you folks..
But what I was left with was *the pits.*
@hostyle0 ... It was a bit of a close shave. 😋
The word apricot comes from the
Arabic - it’s like the words “algebra”, “alchemy”, and “alcohol”. It derives from an Arabic noun combined with the Arabic article ‘al-’ before it. The origin of our Italian ‘albicocca’ was ‘al-barquq’... It’s amazing that today in Israel
and many Arab countries the fruit is referred to by a totally different name: ‘mishmish’.
I thought mishmish was Persian for raisin :)
Then why is there no "al" in apricot?
@@geezermann7865 the "a" is a contraction from "al".
My initial comment was actually a quote from a movie. When I wrote it, I had hoped that someone else would continue the quote, but apparently no one did...
In Spanish, it's albaricoque.
Made my first ever galette. Family loved it! Thank you Helen! You are the best.
This galette is so pretty! I need to try this recipe! 😱 Thank you for inspiring me 😍
Peaches and apricots are the only thing that will get me to turn on the oven in August. How did you know ;-)
Besides being an amazing teacher (love all your videos) I envy your hairstyle and also your accent. So cute 😍😍😍. Thank you for all the lessons dear Helen. All my friends are crazy for La Vina cheesecake 😆😆😆.
Oh my goodness this looks so so amazing. I am going to make this with peaches
Wonderfully made thankyou for sharing mam
This is what all those plums I have have been waiting for!
This is stunning recipe. Thank you.
Learned some new tips thanks!
Looks delicious! Thanks for showing us multiple ideas for the dough, makes me motivated to make it
Looks absolutely delicious and beautiful!
First time I made candy I dropped a drop on my wrist. 64 years later, I still have the scar. So heed the advice about the boiling juice!
Same, was pumping out hundreds of creme Brules with with torch, got too comfortable and my index finger reminds me of that moment a decade ago ever since.
Yum! Going to make this next time my son comes to visit! 💚👍
Hello, fellow adam ragusea fans, yes i too am here because this content is fantastic
Who?
Mother’s Day is around the corner, my mom loves apricots in anything. I KNOW WHAT IM MAKING FOR DESSERT MUAHAHAHAHHA HEHEHEHE
Thanks, a few good tidbits.
You are appreciated 😊
Peaches and blackberries are also great.
"Obviously don't touch it or you'll get a horrible burn."
Ma'am, where were you the 1st time I made hard candy?
Perfect! 🥧 thank you. ❤
Long time fan love your recipes and your presentation skills. Have you ever considered doing a twitch or RUclips stream? Take care and much love your way.
That looks delicious!!
большое спасибо, Хелен!
Top-drawer 'babcia' in the making.
Feel free to leave out the sugar, surprise yourself with the delight of the fruit straight up. I add a small amount of chia seeds to the rolled crust just before I layer on the fruit, this absorbs some of the fruit juice and keeps the crust crispy.
Divine, thank you. No cornflour or tapioca?
🍎 for teacher❣️🙏🏾
Hi, I enjoy your videos but in regards to the audio you may want to look into a de-esser plugin for your audio production program, there's some serious sibilance happening in the audio.
Thanks! I'll look into it.
Could this be done as individual galettes? How would that effect the cooking time?
Those apricots are huge 😹 We must have a different variety here (or maybe we just need to water the trees some more)
there are many varieties of apricots. bigger isn't always better ;) but that's all I could buy that week. I love the little ones we get when we go to Europe.
helen is so cute
Would this work well with cherries? What adjustments would you make for a cherry version, if so?
It depends on which cherries you are talking about. Sweet eating cherries (the kind mostly sold in the US) will work with no adjustments. Sour cherries will produce more moisture and might need a bit of thickener. Look for Stella Parks recipes on seriouseats.com for an idea of how to thicken a pie or galette filling. The easiest thing to do is combine cherries with apples. The pectin in the apples will thicken the cherry juice.
Oh my!!!
Nice video, Helen.👍😊 I have an idea to make this with red grapes. I make a pie using my regular pie recipe except using red grapes and my friends thought they were eating cherry pie. I would guess for the Galette one would simply slice your grapes; what do you think?
Yes, you could definitely use grapes. Maybe cut them in half?
❤️🌸
Wait, you have Creme Fraiche in America also?
I thought you guys called it sour cream? Then what is sour cream?
I think sour cream is strongly acidified cream with a bit of moisture removed but don't quote me on that (not american either)
Both sour cream and creme fraiche are fermented dairy products. The only difference is the fat content and which exact bacteria is used. Creme fraiche typically has a higher fat content than sour-cream.
#realquestion which tropical fruits are ideal to substitute apricots? :)
I prefer tropical fruit uncooked. I wouldn't use them in this dish
Cersei lannister is cooking!!
🚫 I’m still boycotting Galette because of their “Woke, anti Man” (Is this the best a man can get) campaign. 🚫
lolwut
Haha, I had to think about that for a second. I agree, anything "woke" must be called out for the evil that it is, including Gillette.