{"id":592,"date":"2014-04-30T13:45:25","date_gmt":"2014-04-30T21:45:25","guid":{"rendered":"https:\/\/www.butterhub.org\/?p=592"},"modified":"2014-04-30T13:45:25","modified_gmt":"2014-04-30T21:45:25","slug":"pecan-galette-recipe","status":"publish","type":"post","link":"http:\/\/www.butterhub.jamesding.org\/?p=592","title":{"rendered":"Pecan Galette Recipe"},"content":{"rendered":"<p><a href=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/04\/wpid-wp-1398894195629.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"wp-1398894195629\" src=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/04\/wpid-wp-1398894195629.jpeg\" alt=\"image\" width=\"460\" height=\"341\" \/><\/a><\/p>\n<p>Here is a pecan galette, forcibly imagined due to a lack of pie tins. Times of need begets creative strides.<\/p>\n<p><a href=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/04\/wpid-wp-1398894204811.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"wp-1398894204811\" src=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/04\/wpid-wp-1398894204811.jpeg\" alt=\"image\" width=\"462\" height=\"342\" \/><\/a><\/p>\n<p>I rolled some tin foil to hold the flat pie crust in a pie-like shape on parchment paper. Foil doubles as structural support and conductor to impart some texture on the outer edges of the crust.<\/p>\n<p><a href=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/04\/wpid-wp-1398894210490.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"wp-1398894210490\" src=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/04\/wpid-wp-1398894210490.jpeg\" alt=\"image\" width=\"461\" height=\"341\" \/><\/a><\/p>\n<p>It turned out nicely&#8211;crust is flakey, custard is spot-on, and pecans are crunchy. The galette is much thinner than a pie would be\u00a0and\u00a0each slice is more uniform. It&#8217;s a nice change-up from a run-of-the-mill pecan pie.<\/p>\n<p><a href=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/04\/wpid-wp-1398894225446.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"wp-1398894225446\" src=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/04\/wpid-wp-1398894225446.jpeg\" alt=\"image\" width=\"466\" height=\"345\" \/><\/a><\/p>\n<p><strong>Beautiful pie. Here&#8217;s the recipe:<\/strong><\/p>\n<ul>\n<li>4 oz pecans<\/li>\n<li>2 oz eggs<\/li>\n<li>5.6 oz karo syrup<\/li>\n<li>3 g salt<\/li>\n<li>1 vanilla pod<\/li>\n<li>5.5 oz sugar<\/li>\n<li>shortcrust<\/li>\n<li>1.7 oz butter<\/li>\n<\/ul>\n<p>Here are the steps. First recipe published, so bear with me.<\/p>\n<ol>\n<li>Preheat 350 degrees.<\/li>\n<li>Cream butter and sugar.<\/li>\n<li>Emulsify eggs, syrup with creamed sugar-butter mix.<\/li>\n<li>Fold in pecans, salt, vanilla.<\/li>\n<li>Construct scaffold using foil for shortcrust.<\/li>\n<li>Pour mix into shortcrust.<\/li>\n<li>Bake between 30 and 50 minutes, depending on thickness of crust.<\/li>\n<\/ol>\n<p>Here is a formula for estimated baking time, given the thickness of the galette<\/p>\n<p>Time in minutes = 40 * (thickness of galette) \/ 15 mm<\/p>\n<p><a href=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/04\/2014-04-29-22.17.30.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-595 aligncenter\" src=\"http:\/\/www.butterhub.jamesding.org\/wp-content\/uploads\/2014\/04\/2014-04-29-22.17.30-1024x757.jpg\" alt=\"2014-04-29 22.17.30\" width=\"492\" height=\"364\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is a pecan galette, forcibly imagined due to a lack of pie tins. Times of need begets creative strides. I rolled some tin foil to hold the flat pie crust in a pie-like shape on parchment paper. Foil doubles as structural support and conductor to impart some texture on the outer edges of the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":590,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,5,15],"tags":[21,109,115,128,164,215,217,240,270,303],"class_list":["post-592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-desserts","category-recipe-2","tag-21","tag-degrees","tag-easy","tag-galette","tag-karo","tag-pecan","tag-pie-2","tag-recipe","tag-shortcrust","tag-syrup"],"_links":{"self":[{"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=\/wp\/v2\/posts\/592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=592"}],"version-history":[{"count":0,"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=\/wp\/v2\/posts\/592\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=\/wp\/v2\/media\/590"}],"wp:attachment":[{"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=592"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.butterhub.jamesding.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}