- Stop!
Don't go for a walk.
Almost looks like a rash, but in a good way.
I am really happy with that.
Like borderline emotional.
(triumphant fanfare)
(logo popping)
Hey everyone, it's Barry here.
Hope you're well wherever you are in the world.
Today we're doing a...
Oh no. Is my internet being weird?
(Barry prods phone heavily)
I think it's galette?
It sounds a little bit like a brand of shaving.
The best a pan can get.
It's effectively, I believe, translates to a lazy pie
because it's effectively a pie without a pie dish.
You make the pastry, you bung in your ingredients,
you wrap it all up, bake it
and get to drench it in caramel
and that is exactly what we're doing.
We're doing an apple pie, salted caramel gal, er...
- [Siri] Galette.
- Hey!
Galette. There we go.
And for those that want it a little bit slower:
- [Siri] Galette.
- Ga-lette.
Anyhow, let's get going.
We're gonna make pie, baby.
A pie, galette is basically a French pie
where you don't put a lid on.
You make a whole sheet- (wink pings)
of pastry and then put your filling in
and then just fold it over.
And I think it's kind of like avant garde pastry,
if you know what I mean.
You can make it look as awesome or as rustic,
we're gonna do rustic, as we like.
So let's go make the pastry.
This is some plain flour.
(screen wipe whooshes) Here we are.
We have a little bit of salt and sugar.
We've been here before, folks.
This is not our first rodeo.
(butter packet crinkling) This, oh my gosh,
is eight tablespoons or about 120 grammes of butter
and it's cold and chilled and it should be cubed.
In fact, if you look,
it does look a little bit like a Rubik's Cube.
I broke that up earlier.
I used a knife, I didn't break it up, I just...
And I'm breaking up now. (cubes thudding in bowl)
That's-that's the step.
(final cube plonks)
So we're just gonna break that butter into the flour.
(bouncy piano music)
But do make sure your butter is chilled.
Cool, just like you.
Hey folks, I don't really tell you that often
but I play tennis.
I feel like I'm getting tennis elbow.
I don't know if I'm just getting pastry elbow.
But anyhow, we're nearly there.
It's looking quite rough and rustic, as I say.
But we really wanna break down those cold particles,
elements, chunks of butter,
into the flour mixture.
(high speed tapping)
I don't know about you
but that's some pretty dry pastry.
Let's add some hydration.
That's looking good
and I don't know why I wanna say it's looking humble
and that's a good way to be in life, folks.
We've got some cold water.
This is straight from my tap.
And also this is some cider vinegar,
obviously going down the apple pie route.
(voice cracking roughly) Yeah.
It's always good to check that your vinegar is vinegar.
That's basically...
Wow! (gasps)
I only need a dribble of that.
We are just gonna randomise this up, AKA mixing,
to bring it together,
hopefully into a nice big old pastry ball
that's gonna basically be our pie.
Looks like a big blob of Blu Tack.
I don't know what they call that in other countries
but obviously it's not blue.
Just go with that.
That was a terrible reference.
Now we're gonna chill it.
So Wrapmaster 3000.
(energetic electronic music)
You could just use clingfilm if you want.
In the fridge, this,
for about 30 minutes or longer if you wish.
You could go for a walk.
Go for a walk, you need it.
See ya in a minute.
Stop!
Don't go for a walk.
I think I'm in an apple cider-infused coma.
It's gonna be better if we get this now like this.
Wrap it like your worst Christmas present ever, alright.
Put that in the fridge
then we can roll it out in that.
We've done it before, folks.
Sorry.
It's a pro setup, yeah?
(screen glitches) Don't go for a run, sorry.
Built that all up, alright.
Nah, nah, nah.
We need to crack on with peeling our apples.
But this is just a bowl of water
and we're gonna put some lemon in it.
Gotta say that was quite a hideous-looking lemon.
It was in the discount section in the supermarket, so...
Just when we put the apples in here,
it's gonna obviously stop the apples discolouring.
I don't really mind that so much.
I quite like a bruised apple.
But obviously when you're cutting up loads of 'em,
they start to, I think it's oxidise,
and discolour and go brown.
So by putting it in the water
with a little bit of lemon too,
that should help it anti-discolor.
I miss that lady.
Gonna let into a little secret.
Apple pies need apples.
We're gonna use three gadgets-
Bing-bing. (electronic ping)
To hopefully help us save some time.
With all the amazing apple coring gadgets
that I've had over the years,
you'd think that I've got this like
amazing one that does it for me.
Oh no, I've gone old school.
And this thing always annoys me, right?
I actually did quite well 'cause that was a wonky one.
We're just gonna peel,
the very appealing stage,
our apple.
I've gotta be honest folks, I'm doing this.
I really am not looking forward to doing this six times.
Well random fact for you.
The inventor of this was a Dutch lady called Cora.
Anyhow, last gadget is this,
(gadget whacks)
which basically does slice the apple for me
and I've suddenly realised I've not used this for a while.
It does core it as well,
but I wanted to stay true to Cora, alright.
I used three gadgets rather than two.
(water sploshes)
Six Granny Smith apples,
cored, peeled and chopped.
(bright Latin music)
Alright, so we're gonna drain these off.
This is the sound of me draining these off.
(water running)
And that was the sound of me draining these off.
Six of those then.
We're gonna get a bit more lemon juice in there.
Of course we could put some lemon zest
in the actual pie if we want.
Sorry, but I know it's a galette, but like it's a galette.
It's not, I called it a pie then.
Is it really a pie?
Is it a pie if it's not really got a lid?
Debate.
What makes it a pie?
Shimmy some cinnamon down.
Sugar as well.
So this is gonna get nice and warm.
The moisture's gonna come out of these apples.
I'm so excited for this.
Alright, Pan Cam.
♪ Do do do do do doo ♪
Bosh!
Hello.
So yeah, I'm just gonna stir this around
and actually enjoy this moment.
So blend in the cinnamon and sugar.
Just enjoy this
and know that whilst you're doing this,
the apples, they're not picky, they're not selfish.
They'll cook and they can go to one side
whilst your pastry is chilling
because this is gonna be the bullseye in our galette.
(timer ticking) - Five minutes later...
- It's smelling absolutely stonking, folks.
Bubbling away.
You've got this sort of residue.
That's a lovely word, isn't it?
Apple juice, lemon juice, cinnamon and sugar
all combining there.
Almost looks like a rash, but in a good way.
So I never thought I'd say that in a cooking video.
I'm not gonna lie.
I could sit and eat them and be very, very happy.
The sugar has sort of caramelised and coated
and it'll do it even more as it thickens
whilst it cools down.
I am really happy with that.
Like borderline emotional.
So I'm gonna put it to one side to cool
and we'll get our pastry out of the fridge.
(trivet whacks down)
I forgot to add the butter so I'm warming my apples up.
Boston just reminded me.
Boom.
The apples are delicate.
So do do this gently, alright.
Alright, we are gonna get right down
on this work surface now.
And yeah, get some flour down.
Some people would call that art,
but either way we've got our chilled
slab of pastry that we made
here.
(high speed rattling)
And you really do want to keep this nice and floured.
There's gonna be nothing worse.
And I've been there before.
We know this. (camera whooshes)
Then go into all that effort of rolling it out
and then it getting stuck to your work surface.
It's great if you watch someone else do it.
Don't get me wrong.
All right, so a tray,
and let's see if I can go a little old school
and roll this back.
Stick in my pin on it.
All right, do, do, do, do-doo.
Now it looks a bit weird, right?
But that's because it's not a galette yet.
I'm gonna put it right in the middle here
and pile up those apple pieces.
(bell pings) Alright, still with me?
So we're gonna take one piece here
and just fold it over
and there should be a natural join here.
(gentle music)
And then that to there.
So you've kind of got this weird tucked-in pie.
You see that? Like that?
That looks cool.
And I have now got an egg wash
and I'm just giving this all a nice good old coat together.
And also as a little bit of a glue for this.
Sugar.
And this is some Demerara.
A bit of caramelization going on there.
A bit more deep flavour than just your standard caster sugar.
It smells caramel-y as well
but that is just gonna grip to that egg wash,
get baked in.
And don't forget, we're gonna drizzle
salted caramel on this.
Ooh.
Yeah.
Alrighty, you beautiful looking thing.
In that goes.
Just a little bit of a safety announcement.
Keep your eye on it.
The exits are here, here and here.
It'll take about 20, 25 minutes.
So meanwhile I'm gonna have a little bit of a clean down.
I'll probably clean Boston, there's a bit of of flour on him
and start to prep to get our caramel sauce ready.
Well, you're not fully antiqued
but that is a bit of flour on you, mate.
(screen wipe whooshes) Alright,
we're gonna use the same pan
because I wanna save on washing up.
Sugar, butter.
In fact, if I put that in there,
does that look like a fried egg?
I think it does.
Thank you.
I've got a fair bit of salt there.
I've got a good teaspoon.
So I'm gonna put half of it in first
'cause I wanna tweak the flavour as we go.
I want it to be salted caramel
but I don't want it to be like,
Oh my gosh, that tastes like the sea, man.
You're crazy!
(igniter clicking) Boom.
Ah, a lovely lake.
Potentially hazardous, folks.
So do be careful with this step,
especially as we now add in our cream.
It's not gonna like it.
(pan sizzles aggressively)
Once it calms down, it'll be worth it.
It'll love you.
Trust me, it'll learn to like you.
(timer beeps) Story of my life, with Mrs. B.
The timer has just gone on the oven.
Oh my gosh, that looks...
Oh you can't see it.
The fans just pushed a lot of hot air into you.
Oh that looks amazing.
What a day, what a time to be alive.
I'm gonna let the caramel sauce calm down.
I've taken it off the heat.
If I try and taste that now for my saltiness
I will be going to the hospital.
So I'm gonna let it cool down
'cause I don't feel like having scolded lips today.
And then we can tweak and then warm up to drench.
Tweak to warm up to drench.
That's sign language. Yeah.
I love how it's turned into this big-
Ahhh that's hot!
Cinnamon-y,
apple-y,
pastry-y
rash. (laughs)
That is like a little hot tub.
Little bubbles, little warm bubbles of apple-y goodness.
They want you to jump in,
but you can't.
You're gonna have to make it yourself.
The weight of the apples is quite heavy on there.
So we want to get right under that, like that.
Oh look at that.
And then...
Thank you very much.
Looks like a pizza.
Alright, here we go.
I did drizzle on some more salt in there.
Just needed a bit more, okay.
That's really enhanced it.
Now I've got a bit of cream left too.
Go the other way like that,
just to give it a little bit of contrast.
Nice.
I might have to eat this.
Is that all right with you?
That was pretty darn fun indeed.
(pastry crunches)
Ooh, a nice little crunch there.
We've got the caramel, the cream, the cinnamon apples.
Oh, you beautiful thing,
Folks, there is very rarely a time
when I feel like I could possibly enhance this in some way.
The only way I can think with this right now
is if one of you like actually came and made this for me.
That's not gonna happen. I'm not gonna let you.
(chuckles) But let's try this.
I am extremely excited.
It's still slightly warm.
Mm!
Oh my gosh.
That just went down like a water slide.
That was insane.
Absolute comfort food.
The salted caramel spank,
but the cinnamon delicate softness
and sweetness of those apples.
The pastry's got that crust on it.
The crunch.
Just absolutely stonking.
I-I can't... That tastes exactly how you'd expect it to.
(banging counter) So, so good.
I don't need to try anymore.
I will.
Oh I will.
And I just like that enhancement
that we made by drizzling on that salted caramel
and the cream cutting into those colours.
The contrast of flavours and crunch and texture,
outta this world.
Oh my gosh.
You've got to give this a go.
There we go, folks.
I hope you try this.
Oh my word.
I have got to go for that walk we talked about.
Try it. If you do, send me a photo
on your social media platform of choice.
Let me know down below anything you'd like to see.
Remember to subscribe and give this video a like
if you enjoyed it
and I'll see you again next time.
Ciao for now.
Bonk.
(upbeat House music) ♪ 'Cause cooking is nice ♪
♪ 'Cause cooking is nice ♪
♪ 'Cause cooking is nice, nice, nice, nice ♪
- I shouldn't have drunk that apple cider.
(chuckles) My chest generally feels slightly on fire.
I'm not gonna lie.
I might have drunk stronger over the years.
You know, you guys are witness to that.
But don't do it.