Food and wine pairing

Galette charentaise with angelica and Cognac VS

Name: Galette charentaise with angelica and cognac
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: Charentes
Ingredients: 250 g plain flour; 150 g soft lightly salted butter; 125 g caster sugar; 1 whole egg and 1 yolk for glazing; 60 g candied angelica; 40 g ground almonds; 2 cl cognac; The zest of one unwaxed orange; 2 g baking powder

Crumbly, buttery and studded with candied angelica, the galette charentaise is the Charentes cake for afternoon tea and the end of a meal. Scented with a dash of cognac and lifted with orange zest, it goes with a glass of Cognac VS from the house of Gilbert, served in moderation.

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Food and wine pairings
Galette charentaise with angelica and Cognac VS

The recipe

Galette charentaise with angelica and cognac

Serves 8Preparation 20 minCooking 35 min

Ingredients

250 g plain flour
150 g soft lightly salted butter
125 g caster sugar
1 whole egg and 1 yolk for glazing
60 g candied angelica
40 g ground almonds
2 cl cognac
The zest of one unwaxed orange
2 g baking powder

Method

1
Preheat the oven to 180 °C. Butter a 24 cm round cake tin.
2
Cut the candied angelica into small dice and leave to macerate in the cognac while you make the dough.
3
Cream the soft butter with the sugar using a spatula until smooth, then add the whole egg and the orange zest.
4
Mix the flour, ground almonds and baking powder, then fold them into the butter mixture without overworking the dough.
5
Add the angelica and its cognac, and mix just enough to distribute them.
6
Spread the dough in the tin, flattening it with your fingertips, to a thickness of about 2 cm.
7
Glaze the surface with the egg yolk mixed with a teaspoon of water, then score a criss-cross pattern with a fork.
8
Bake for 30 to 35 minutes, until the galette is nicely golden on top.
9
Leave to cool completely in the tin before turning out and cutting into slices.

Why this pairing works

Cognac VS

Cognac VS reveals a citrus nose supported by light notes of fresh almond, then, after swirling, beeswax and delicate oak. The galette charentaise follows this score almost note for note: the orange zest answers the citrus, the ground almonds the fresh almond, the butter and the golden crust the waxy notes. The dash of cognac in the dough creates a direct link between the cake and the glass. On the palate, the great freshness and very silky texture described for this VS provide a welcome counterpoint to the crumbly texture and the sweetness of the angelica, and the finish is all clean citrus.

Serve the cognac in a small measure in a tulip glass, alongside a slice of galette. It keeps for three days in an airtight tin.

Buy this cognac Cognac Gilbert

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