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Cognac Peach Galette with Snickerdoodle Ice Cream

5 from 1 vote
Prep Time 1 hour
Cook Time 45 minutes
Resting Time 8 hours

Ingredients
  

Snickerdoodle Cookies

  • 2 3/4 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups granulated sugar divided
  • 1 cup unsalted butter softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp cinnamon

Snickerdoodle Ice Cream

  • 1 1/2 cups milk
  • 5 egg yolks
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 1/2 cups heavy cream
  • 4-5 snickerdoodle cookies see above

Cognac Peach Galette

  • 1 1/4 cups all-purpose flour
  • 1/4 cup + 1 tbsp granulated sugar divided
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cut into cubes
  • 1/4-1/2 cup cold water
  • 5 peaches cut into thin wedges
  • 1/4 cup cognac
  • 1 tbsp cornstarch
  • 1/2 lemon juiced
  • 1 egg
  • 2 tbsp marmalade

Instructions
 

For the Snickerdoodles

  • Preheat the oven to 350°F
  • Place the flour, cream of tartar, baking soda, and salt in a large bowl. Whisk to combine. Set aside.
  • Place the butter and 1 1/2 cups of the sugar in a large stand mixer fitted with a paddle attachment. Cream the butter and sugar together at medium speed until light and fluffy.
  • Add the eggs to the butter/sugar mixture one at a time. Wait until the first egg is fully integrated before adding the other. Pour in the vanilla extract and beat until the mixture is uniform.
  • Set the mixer to low and add the dry ingredients to the wet in three installments.
  • Using two spoons, spoon the dough onto a scale and roll into a ball. Each ball should weigh in at 75g (2.6 oz). In a small bowl, whisk the remaining sugar and cinnamon together. Roll each of the dough balls in the cinnamon-sugar mixture and flatten slightly into discs. Reserve the leftover cinnamon sugar.
  • Transfer the cookies to a baking sheet lined with a silicone mat or a piece of parchment paper. Bake the cookies for 18-20 minutes or until golden around the edges. Press the cookies with the back of a spatula immediately after removing from the oven. Feel free to skip this step, it's purely for aesthetics. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling wrack. Leave the cookies to cool completely.

For the Ice Cream

  • Pour the milk into a small saucepan and place over low heat. Heat the milk until steam gathers on the surface.
  • While the milk is heating, whisk the egg yolks, the reserved cinnamon sugar (see snickerdoodle recipe), sugar, and salt together until the sugar is somewhat dissolved.
  • Add two ladles full of the warm milk to the yolk mixture, whisking constantly to temper the eggs. Pour the egg mixture into the saucepan and cook on low until thick enough to lightly coat the back of a spoon.
  • Pour the milk mixture into a large bowl and set aside to cool for 15 minutes. Once the 15 minutes have elapsed, slowly whisk in the heavy cream. Transfer the mixture to the fridge and chill for at least 30 minutes.
  • Pour the ice cream mixture into an ice cream maker and churn for 30 minutes. Once the ice cream is in its last 5 minutes of churning, crumble the snickerdoodle cookies and sprinkle them into the ice cream.
  • Transfer the ice cream to an 8x8 baking pan and cover with plastic wrap. Place the ice cream in the freezer and let freeze for at least 4 hours before serving. Overnight is best.

For the Galette

  • Place the flour, 1 tbsp of the sugar and salt in a large bowl. Whisk to combine. Add the butter and using a food processor, pastry cutter or your chilled fingers cut the butter into the dry ingredients until it resembles coarse meal.
  • Drizzle in the cold water, tossing the flour mixture as you go to ensure even distribution. Add only as much water as you need to get the dough to come together.
  • Turn the dough onto a floured surface and form into a ball before flattening into a disc. Wrap the pastry tightly in parchment paper and place in the fridge. Let rest for at least 1 hour.
  • While the pastry is resting, place the peaches, the remaining sugar and cognac in a large bowl. Toss to combine. Cover with plastic wrap and set aside to marinate at room temperature for 1 hour.
  • Once the hour is up, add the lemon juice and the cornstarch to the peaches and gently stir to combine. Set aside.
  • Place the pastry on a well-floured surface. Using a floured rolling pin, roll the pastry out to a rough circle shape measuring a 1/8 of an inch thick. Transfer the pastry to a baking sheet or pizza pan.
  • Arrange the peach slices in the center of the pastry leaving a 2-inch bare border around the outside. Fold the edges of the pastry towards the center of the galette. Transfer the assembled galette to the fridge. Chill for at least 30 minutes. Preheat the oven to 375°F
  • In a small bowl, whisk to combine the egg and 1 tbsp of water. Using a pastry brush, paint the pastry lightly with the egg wash. Transfer the galette to the oven and bake for 45 minutes, rotating once.
  • Take the galette out of the oven and set aside to cool slightly. Place the marmalade in a small bowl and microwave it for 20 seconds. Using a pastry brush, paint a thin layer of the marmalade on the peaches. Adding just enough to make them nice and glossy.
  • Slice the galette and divide amongst 4-6 plates. Serve with a hearty scoop of Snickerdoodle Ice Cream.