Una galette de manzana sin platos ni cubiertos: el postre sencillo de Jacques Pépin
Algunas recetas resisten el paso del tiempo, y la de Pépin, con masa quebrada y láminas de manzana en espiral, es una de ellas.
With a crispy yet firm shortcrust pastry and a spiral of thin apple slices, this dessert embodies that balance of rustic elegance that characterizes the legendary French chef.
“This apple galette is a favorite at home,” Pépin commented in a segment on CBS’s “Sunday Morning.” “The pastry is very flaky, almost like puff pastry.” She added that the apples are topped with butter and sugar in the French style, though she noted that “you could add a little cinnamon to the sugar if you like.”
A version of the cake that appeared on her show "Heart & Soul" has received high praise from personalities like J. Kenji Lopez-Alt. A very popular YouTube video claims the recipe is "designed for home cooks looking for practical shortcuts."
A plate isn't even necessary. According to a Food & Wine review of a country-style apple and honey galette, Pépin likes to do without plates, chairs, and cutlery when serving it. He slices it and serves it buffet-style, taking advantage of its pizza-like shape. The Food & Wine version is virtually identical to CBS's, but adds a sprinkle of cinnamon and a spoonful of the finest honey available.
As Pépin's simple presentation shows, all his apple galettes are prepared using the same very simple process. All you need is flour, sugar, salt, unsalted butter, and a little ice water; Pépin mixes everything in a food processor, although it can also be done by hand.
As Leonardo da Vinci said, simplicity is the ultimate sophistication, and Jacques Pépin would agree. He was the personal chef of former French President Charles de Gaulle, but he has a predilection for simple ingredients, especially chicken. His colorful illustrations of chickens convey a kind of reverence, an ability to see beyond the bird's basic form. According to an NPR review of his latest memoir, the chef can "transform scrambled eggs into a dinner for 50."
Pépin told NPR that her meals get simpler with age: “If I have a beautiful tomato from my garden, some coarse salt, and olive oil, I don’t need any more embellishments.” That principle applies to almost all of her recipes, including her apple galettes. With two or three Golden Delicious apples and a few pantry staples, it doesn’t take much time, effort, or money to whip up an elegant dessert.
