Fruity Galette Recipe - A Super Tasty FAIL - Glen And Friends Cooking

[@Lutefisk_lover]

One of the best things about this channel is that it’s honest. We’ve all made stuff that was aesthetically appalling but utterly delicious. Thanks for sharing with us, Glen!

[@jacquespoulemer3577]

Sittin on the dock of the bay, watching the galette roll away. I'm also a puff paste docker. Since I've always been a good little boy and obeyed the instructions, I have never seen WHY, until now. Thank you Glen for the object lesson in why you don't let a puff paste huff and puff unrestrained.

[@susandickerson2663]

Thanks for that ear worm, jeez LOL

[@paulasimson4939]

Oh Glen - I laughed so hard when you took it out of the oven! I couldn't love this channel more. It's real life and real food at its finest. But I'll bet it tasted delicious and I'd eat it in a heartbeat. And I'm with you on the Barry Galette character, only I was thinking of The Rockford Files.

[@adelechicken6356]

Berry Galette would be an alias that Robert Goulet might use! 😂❤

[@loriki8766]

For everyone who is wondering what "dock the dough" means (I keep seeing it in comments & didn't know either), I looked it up: "To "dock" a pastry means to prick a pie crust with a fork before baking. This technique is a simple way to poke holes in the pastry dough. This allows the steam to escape so that the pie crust doesn't puff up in the oven."

[@nihlify]

I've always done it with pie doughs. Puff pastery is kinda hard, since it wants to puff either way.

[@lorassorkin]

When it works. Sometimes the holes re-seal as soon as it hits the oven, and bubbles still develop. If you're in a position to check on your pastry every few minutes while it bakes, you can pop those bubbles. If not. it'll still taste great!

[@annereidy7981]

yes, that's how it's done.

[@peregrine1970]

Looks fairly tasty and only thing I would have done differently was to dock the dough.

[@samuel_excels]

I did wonder if docking the dough would have prevented this but having said that would docking it actually have any effect with the frangipane on top?

[@patriciamorgan6545]

​​​​@@samuel_excels Good question. I've docked puff pastry (and other crusts) before when pre-baking before filling them, but I don't remember docking and filling immediately, then baking. (Seems this could lead to many fillings seeping down through the holes and ultimately sticking/burning under the crust.) Maybe Glen used his pizza stone trick, and the extra heat from below was a little too much for this recipe? [Edit: Just checked. No, he didn't. Plus he baked it in the lower portion of the oven, where it may have been a little bit cooler.]

[@debrachewning1311]

Lightly docking just the top of the dough would work. It isn't always neccessary to dock the dough all the way through to the pan.

[@JHaven-lg7lj]

I was wondering about that too, but I think even lightly docking might have let moisture in and led to a soggy pastry. I think using the pizza stone might have helped, actually, by setting the pastry sooner?

[@GAILandROD]

Wholesome entertainment 😅😅😅

[@TerryBell]

I love the failures! It makes other recipes on the channel seem more achievable. Thanks for posting the fails! ♥

[@mikeh4245]

"Tidal wave berry galette" 🙂 could be a thing!

[@LadyInBlue3]

Sounds like a tic tock title that would go voral 😅

[@laurajohnson2674]

Omg i just loved this whole episode. Julies laugh was priceless. Only once did i try making puff pastry. The butter and dough layers steadfastly refused to do as they were expected to do. So i wrapped the entire disastrous concoction in several layers of wax paper, set it on the floor and WALKED ON IT. Now thats rustic!😂

[@peterdoe2617]

THANKS!!! For sharing! "Puff, the magic dragon, slipped inside your dough. Made it look quite arkward. 'was delicious, though! " Greetings from the far north of Germany! (Please: come sing with me!)

[@little_forest]

No Glen, it is not a fail, it is rustic! :) That is also the go to thing I say when I do not feel quite in shape - Im rustic!

[@davidsantelle4347]

Puff, the magic pastry lived in Glen’s fridge 🎶😂

[@juneling7815]

😂😂😂

[@KristineMaitland]

Hilarious!

[@ubombogirl]

julie's initial reaction is priceless! "don't be too precious about it"...lol...love that!...i'll be sure to add that to my vocab! 😁

[@tinawhite8835]

My mom could bake like nobody's business, but I have to say her 'fails' were always our favorites. We would be silly, laugh and joke, but then we'd eat, and it was always delicious. It also encouraged us daughters to try new things because failure wasn't a problem. It all tasted good, and we all enjoyed it!

[@emkav551]

If it is edible it is never a fail. Made me think of Bakewell pudding. All it needs to convert it would be a layer of jam on the pastry before the frangipan. 😋

[@andersonomo597]

It's not a tattoo and it still looks delicious! THANK-YOU for posting this. Perfection gets posted as if it's the norm but failures are a wonderful learning experience!!

[@janebutz5375]

I can’t help you with any hints, but I really appreciate the fact that you uploaded a less than perfect result. I’ll bet it was delicious and I wish I could have tasted it! Anyone who has ever tried baking has had a few misses, so as I’ve heard, success is getting up one more time than you fall down. Bravo!

[@tajmahalfred]

That came out EXTREMELY rustic but looks delicious

[@lellab.8179]

This is exactly the dessert I make when I'm in a hurry, every season of the year, changing the fruit accordingly (using fresh puff pastry from the store, because I never think ahead). The recipe for the frangipane I use is just a little less "runny", but almost identical. I prefer almond extract to enhance the almond flavor, but vanilla is always fine. The only thing I make different is I prick the puff pastry with a fork. And I check frequently in the oven: if it puffs too much (yes, it's happened to me, not often but more than once), I prick the bulge with a knife before it's too late to let the excessive steam escape.

[@oldnan6137]

I make homemade puff pastry all the time. Grandma’s recipe. She taught me to dock the bottom if you don’t want to puff in galette or anything that needs a flat bottom. She used to say never trust what you put on top to stop the puff.

[@kristiannapavlova4430]

Oh my gosh that cracked me up. Looks like it needs an autopsy. Always enjoy your cooking episodes. Bless you and yours .

[@reiversen]

I love how you still posted this!! Everyone has baking/cooking fails. But it looks so good!

[@Cordoba82]

Will it qualify as an obsession if I say I have watched this video four times already? I love Glens reaction when takin it out of the oven, and Julie's is just golden! But now, seriously, your honesty is very much appreciated. Others would have thrown this video away and do another, and not ever mentioned they made a mistake. Your friendly tone and the honesty you impart is ideal. Thank you for sharing.

[@lesliemoiseauthor]

The audible crisp when you bit in though! And flavor. I'd call that a win.

[@Yamp44]

I wonder if docking the pastry would have made a difference? Either way, if it's delicious, it's all that matters. I love that this channel isn't about creating masterful dessert that takes days to make and years of practice to achieve. It's about good food, unfussy recipes, and techniques and ideas that you can make your own.

[@GrandmaLynn]

Thanks for posting the fails and the successes!! I’m sure it helps beginner cooks and bakers to not despair when fails happen!!

[@afghanbunny1]

Looks like something I would make 😂. I'm a decent cook, but things like this happen all the time...🙄 Yes, I am SURE it would still taste great. Thanks for posting this. It gives all of us home cooks affirmation and encouragement. 😊

[@squadiodatamj5998]

In my kitchen I call events like this...Adventures in Cooking....yes, affirming to see the outcome of this adventure in your kitchen, Glen and Friends!

[@VA3JPX]

OMG. I nearly spit my coffee out when you took it out of the oven!

[@megwilcox2878]

I was prepared to tell my friends it was "rustic", and I don't see any reason to change that! I did wonder why you didn't dock the pastry before spreading stuff all over it, but I figured you knew what you were doing. This recipe seems so delightful, it might be worth your time to do it again so we can see what it's supposed to be like.

[@henrik3141]

had a good laugh when you took this creature out of the oven 😄 but looks tasty

[@applegal3058]

Haha, me too!

[@gigiw.7650]

You did your happy dance, so it can't be a fail! 😂

[@felixxtcat]

I expected the fail to be of the 'too soggy/wet' nature. Laughed really hard when you took that out of the oven!

[@-MacCat-]

@06:23 is what makes this channel gold! Sometimes you just have to go with taste over looks, and this was certainly the case. Thanks for your honesty.

[@wjr4700]

I get so excited when I see FAIL in the title.

[@evilganome]

To quote Julia Child, "and no one is going to care what it looks like because it's so delicious!"

[@alexhurst3986]

Yep, docking would probably have helped. I love that you include the messups. That is all part of cooking.

[@vickiephelps5169]

I bet it is delicious! I would chop it all into 1 inch squares and fold in vanilla icecream and some whipped cream. Plan to cut the frozen concoction into 4 inch squares and top with some berry icecream topper and a few fresh berries. That would be a stunning dessert for a special dinner.

[@lindhartsen]

The occasional failure is worth so much. Thanks for sharing this, a nice reminder that all of us have something like this on occasion.

[@vickyleather1147]

Once again, I thank you for showing us real world baking😊

[@cctn2012]

Another exciting and epic episode for sure. I like when girl walks in best time to eat! Thanks for posting

[@stonefarmer3005]

I have enjoyed watching your videos, but this is the first time I’ve laughed out loud ! Great job, keep it up!

[@juneling7815]

Julie, I love your laugh! 😁😁

[@TraceyAllen]

I love how you show the oops. Keeps it real and things don’t always go perfect.

[@SirWhiteRabbit-gr5so]

I have never seen a thin sheet of pastry puff like that. Amazing.

[@GEInman]

Yummy, no doubt! Maybe docking the pastry before layering on the frangipane & fruit might control the puffing?

[@JohnSuave]

I love that you still shared this even though something went wrong. It's good for home cooks to see the fails too. I mean it still seems to have been delicious regardless so it certainly could've been way worse. Keep calm and eat it away way 😂

[@susanprice3454]

Who needs perfection? I would rather have taste. And that looks tasty.

[@patriciamorgan6545]

Two for the price of one -- That's a win in my book!

[@alanblott4559]

I was taught to 'fork' the puff pastry when you don't want it to rise. But this made me smile........... Take care.

[@rdpj7791]

Love your expressions! Made me smile. TFS this “fail”…makes me want to try recipe😊

[@Kristie_H]

Doesn’t matter if it’s pretty as long as it tastes good!😊

[@runbikeswimjen]

Lol! Thanks for sharing a fail - I think we all can relate to this! I would consider this to be a tart rather than a galette. I think taking aa coffee mug and pressing down the inside would help it not puff up as much. Agree with other commenters that the frangipane needs to be a thin layer since it also puffs.

[@erin1136]

Glen, love your channel....your attitude makes even a slight fail become a win, keep sharing, I learn so much from your shows and use that as inspiration to try making things I otherwise would not attempt.

[@leahnash4424]

I needed a good laugh today! Yep, sometimes those plans don't quite work the way we expected 😅. But I love the recipe idea ❤ Thanks for sharing as always!

[@rabidsamfan]

This looks delicious- even as is!

[@brucenitschkie8024]

Total win.....two desserts in one :)

[@roshammann3611]

Interesting. I would have docked the pastry to prevent it rising like it did.

[@gjbondhowe139]

A frangipanalanche! I think the Fates were listening when you said how easy it was at the beginning. Looks super yummy, though.

[@juliemcghie7670]

The beauty of a puff pastry tart, you don’t even have to fold the edges in to get a puffed border. It puffs so beautifully, rock the center and leave the edges to puff around the filling. The pastry looked beautiful though, absolutely a win there! Still a yummy experiment 😋

[@juliebigge]

You know what? From someone who has constant baking fails; I'm impressed with your puff! Like someone else said, maybe docking the dough may have helped. It looks delicious regardless!

[@beaver6d9]

That was not what I was expecting, that's amazing!

[@ptjzmemory]

That looks AMAZING. So good I can taste it. Thank you for sharing! I love the variety of textures. I want dibs on the almond filling part that ended uo on the wax paper, I bet it tastes incredible 😊❤.

[@bierbrauer11]

LOL!!! Appreciate you sharing that!

[@vlmellody51]

Thanks for the video, and thank you for showing us your recipes, whether they look perfect or not. 😅

[@Chaedron1]

I'd still eat it! I bet it taste great! Maybe next time dock underneath the filling so it doesn't puff and you just get the crust on the ends to puff. It isn't a failure as long as you learn from it (and eat the results anyway, lol!)

[@lorrainevanheteren6115]

Would docking the area with the frangipan prevent the puffing?

[@alysoffoxdale]

Yeah, that was my first thought, too. I would have docked the center a bit.

[@aconsideredmoment]

A real and really great episode. Thank you.

[@mcmd2009]

I love it! Stuff like this happens to me all the time.

[@jcwoods2311]

That's awesome Glen, looks delicious. Very curious to see if you can figure it out, please do a follow up. Looks like a transporter accident on Star Trek, Lol! Your fellow Canadian William Shatner would have been begging Scotty to fix it before the end of the episode.

[@donaldbotsai5799]

wonderful that you share the surprises with us

[@sortel]

Pastry fails are usually quick and easy to get rid of with a couple cups of tea. But thank you for showing your oops, there was part of me that was hoping it was gonna work but also knew it needed to be docked.

[@197401ful]

Thanks for this! I love seeing a not so perfect outcome!! Seeing and hearing that crunch and deliciousness of the puff pastry made my mouth water!!! :D Love it

[@judyfeuerbach4199]

I so love your recipe fails - They make me feel much better about mine. Looks really tasty and I will give it a try. 😀

[@julieb7785]

Glen, your show is my favorite diversion, informative and fun..thank you so much for what you do. My frangipane differs quite a bit...this makes about a cup. (From Boston's Flour Bakery's cookbook): 1/3 c. (50g) of blanched whole almonds, ground (or almond flour); 4 T (56 g) of unsalted butter at room temp; 1 egg and here's a major difference: 1/4 c. (50 g) granulated sugar; 2 tsps all purpose flour; 1/8 t vanilla ext and just a pinch of k. salt.

[@larsen8059]

Not a failure to the taste buds! lol That's really what matters in the end! Thanks for posting this and keeping it real. Loving you guys, as always!

[@cathytimbs7479]

Wow! That’s amazing! I love your fail! Looks sooo yummy!

[@DunyahDances]

It's rustic! I would love to eat that, it looks delicious if not photo-perfect.

[@bethpark6266]

My favorite part would be the part that puffed up. Youre a puff pastry master! Absolute win in my book, lol.

[@daniellecrevier970]

To me, this is not a fail. I will make this for sure👍👍👍

[@frannharrison4204]

Thank you for sharing the fail. As you know that fails do happen to everyone that cooks. Lets call it a half fail be cause it tastes delicious.

[@juergenurbas6395]

Top Result 👌. Greeting from Germany

[@willjay916]

Oh well, just have to try it again.

[@debbieburchell1573]

lol Thanks for the chuckle!

[@ruthkirkparick3535]

The inexperienced cooks among your viewers may be very pleased with this outcome. I for one, have been encouraged to try this recipe because "funny looking" is irrelevant if it tastes good. Judging from your reactions, it's palatable--yes indeed!

[@imlarry425]

Making an apple and blackberry version with shortcrust tonight- thanks for letting us into your kitchen. 8^)

[@emma9sachi]

Still looks great! ❤

[@Taylor-rx4yb]

I made something very similar the other day! Except mine was a frangipane tart with sable dough and plums since they are in season. I'm sure people have said this already, but I would bet money that that wouldn't have happened if the dough was docked. Love the video as always

[@hollypierce3076]

In my kitchen, it's not always pretty, as long as its delicious is what matters!

[@bratmamma]

Great show

[@stevewilcox6375]

Looks great! I'm sure it tastes great and it's Rustic as you say. I learnt about docking in the comments. A great upload. Thank you.

[@pflick13]

Love you guys! Love your videos!!

[@chewbacca5986]

It is certain the quasimodo frangipani puff tastes delicious!!

[@tracey4180]

I haven't laughed this hard in a while. thank you for sharing the fail!!

[@colleenbertino2595]

I haven’t had breakfast yet, now I need to go down to the bakery nearby. I need pastry ! That looks yummy, weird puff and all

[@PatrickBaldwin1]

Thanks for sharing even though it did not turn out the way you wanted it to.

[@carychiasson9834]

That reminded me of a cake I did one day when I was making cakes from scratch and I was dating. I opened the oven door and it rose and then had a big crator in it. We ate it and it was still good.

[@cindymichaud7111]

Gonna make this, it looks too good to pass up. When you put the dough in the pan, I noticed that it had been rolled unevenly, and I think that may be the cause for the errant puff. However, I see comments about docking, which might also have averted the "tsunami puff". Love it, thank you Glen and Julie, God bless. 💖🙏👑✝

[@andrelemoine1815]

❤❤ I can identify.

[@bigdaddybry]

Like others have already said, I think it needed to be docked. I would have happily enjoyed it though without hesitation. Loos delicious!

[@unbeatable_all]

Seems delicious im gonna watch the whole video

[@David-ce9hj]

Another great video. It all comes down to the taste