It’s the festive season, and most of you might love spending hours in the kitchen baking and cooking your favourite festive dessert for your friends and families. But apart from having the passion for cooking and the love for serving people with food, there’s another important thing that you need to craft the perfect dish, a proper recipe with exact measurements, so that you don’t miss out on even the most subtle flavors. That’s exactly where unstumbled’s “Chef’s Corner” comes in.
Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. And in this article, Moussestruck’s co-founder, Ushra Shah, has shared the recipe of a mouthwatering seasonal dessert, Strawberry Galette. Let’s check it out.
Golden Crust, Ruby Filling: Strawberry Galette
From Passion For Baking To Full-Time Venture
What began as a mere college project in 2015 is today one of the most loved dessert stores in Mumbai. The story behind Moussestruck does look simply dreamy, but it is completely powered by passion, dedication, hard work, and observation.
A passionate baker, Ushra Shah, and her friend Sahil Vora came up with Moussestruck as a part of their NMIMS (Narsee Monjee Institute of Management Studies) project, thanks to Ushra’s love for baking mousses for her family and friends. As both of them were practicing Jains, they identified a gap for high-quality desserts without eggs or gelatin in the market. From canteen sales to receiving online orders in 2017 to opening stores in 2018, Moussestruck has come a long way.
Ushra Shah spearheads all in-house recipe development. She ideates and crafts every flavor, infusing thoughtful innovation and precise craftsmanship into each dessert. Her unwavering commitment to quality and creativity shapes the brand’s unique identity and menu. And the recipe of Strawberry Galette, which she has shared with us for Chef’s Corner, is another piece of amazing craftsmanship from her.
View this post on Instagram
A Rustic French Dessert With Juicy Strawberries
Ushra shared the recipe of Strawberry Galette right in time, as it’s winter and also the season of strawberries!
It is a simple-rustic French dessert that is more of a free-form pie. The dessert features a flaky, buttery crust that is folded around juicy caramelised strawberries. It shines on the table full of festive spread with its peak-season strawberries that offer minimal fuss and sweet-tart flavor as compared to the traditional pies that are served during festive seasons.
It is the perfect dessert choice for weekend baking, impressive treats for your guests, or normal festive gatherings.
Strawberry Galette By Ushra Shah
Ingredients
For the Pie Dough:
- 110 g Cold Salted Butter
- 125 g All-Purpose Flour
- 15- 20 g Chilled Water
For the Strawberry Filling:
- 300 Fresh Strawberries
- 35 g Castor Sugar
- 1 tsp Vanilla Extract
- A pinch of Cinnamon
- ½ tsp Lemon Juice
- 4 g Cornstarch
Milk for brushing the crust.
Method
1. Prepare the Pie Dough
- Make sure the butter is cold and cubed.
- Add it to the flour and mix it in using a pastry cutter or a food processor until the mixture resembles coarse crumbs.
- Slowly drizzle in ice-cold water until the dough just comes together.
- Do not overwork it. Wrap the dough and chill for 30 minutes.
2. Prepare the Strawberry Filling
- Quarter the fresh strawberries and combine them with sugar, vanilla extract, cinnamon, lemon juice, and cornstarch.
- Allow the mixture to macerate for 30 minutes at room temperature.
- Once the berries release their juices, strain the liquid and cook it down in a pan until it becomes a thick, caramel-like syrup.
- Set aside.
3. Assemble
- Roll out the chilled pie dough into a 7-inch rough circle; the uneven edges give it a beautiful, rustic finish.
- Optional tip: To avoid a soggy base, brush a thin layer of strawberry jam over the dough before adding the filling.
- Place the macerated strawberries in the centre and fold the edges inward to encase the fruit. Brush the crust with milk or cream for a golden finish.
4. Bake
- Transfer the galette onto a baking tray and bake at 180°C for 25–30 minutes, or until the crust turns golden brown and crisp.
- Move the galette to a wire rack immediately after baking to prevent the base from becoming soggy.
5. Serve
- Drizzle the reduced strawberry caramel over the baked galette.
- Add a scatter of white chocolate if desired for an indulgent touch.
- Serve warm as is, or pair with a scoop of vanilla ice cream.
Chef’s Tip: For an extra crisp crust, brushing a thin layer of strawberry jam on the dough before adding the filling creates a barrier that prevents moisture from seeping into the pastry.
So this Christmas, bring out the baker in you and craft this scrumptious dessert for your family members, friends, and partner, because what can be a better dessert to fall in love with than a seasonal Strawberry Galette? It’s flaky, sweet, and simply enchanting to sum up. So, do try this fun recipe by Ushra and let us know how it was!
