Ive been cultivating my own sourdough starter for the past 5 months, and now, Ive been substituting yeast with an active leaven from my starter. This one was a leftover dough from a monkey bread I made for a friend's open house, its a few days fermentation, hence it have a nice zang to it.





As it was a midnight snack, I topped it with whatever leftovers I have left: sugar coated, pink ganache and chocolate ganache



Ive been wanting to get those doughnuts pans for my cake topper, but turns out this is easy-peasy (maybe because its from leftover dough - but still!). It was super fun and extremely satisfying midnight snack

Mixed Berries Gallettes

Ingredients:

Favorite Pie Crust -  via Martha Stewart

• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 113g cold unsalted butter, cut into pieces

• 2 tablespoons ice water, plus 2 more, if needed

1. In a dry bowl, mix dry ingredients and add the cubed butter (cold from fridge). 
2. Using the rubbing in technique: Softly rub the butter and the flour together with your fingertips. Raise your hands above the surface so they are not warming the rest of the mixture – the idea is to keep the butter cool, not allowing it to soften.
3. Keep rubbing in until the mixture looks like breadcrumbs, shake bowl to bring lumps to surface. Keep rubbing till done
4. Add ice water a little at a time, the idea is to form a dough that’s crumbly, but sticks when pressed with finger. Flatten into disc. Wrap dough in cling-wrap and refrigerate till firm (at least 1 hr)

Mixed Berries Pie Filling

3 cups mixed berries ( I used strawberries, raspberries, blackberries, blueberry) 

2 tbsp cornstarch

1/4 cup granulated sugar

juice of half a lemon

In a bowl, add lemon juice to the mixed berries, then add the rest of the ingredients and mix well till all berries is coated. Set aside

Preparing the Gallettes:

1. Heat oven to 190C/ 375F. Prepare a baking tray by lining it with parchment paper 
2. Flour work surface, and take our pie dough. Divide dough into 8 and roll each into a 6 inch round (doesnt have to be perfect)
3. Place each rolled dough onto baking tray
4. Using a 1/4 cup, measure, divide berries evenly and mound it in center of dough. Fold egdes over center, leaving an opening in center. Gently push fold to seal. Refrigerate/ free till firm (about 30 mins)
5. To make egg wash, whisk together the egg and one tablespoon of water until combined. Before putting galettes in oven, brush edges with egg wash and sprinkle with sugar.
6. Bake about 30-35 minutes, until the crust are golden brown or till crust is golden and filling bubbling. Cool pie. Serve with freshly whipped cream
7. For quicker alternatives, use frozen shortcrust pastry sheets (approximately 2 sheets - each sheet cut into four)