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Vienna Coconut Freeform Galette

A 9:16 storyboard, 88 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Warm kitchen, oven tick, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Vienna Coconut Freeform Galette, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Vienna Coconut Freeform Galette. Vienna Coconut Freeform Galette keeps the coconut in the dough, not only on top, and it is baked by weight so the batch repeats. Here is the whole thing, one move at a time.

    On screen. Vienna Coconut Freeform Galette

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Vienna Coconut Freeform Galette, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Vienna Coconut Freeform Galette. Vienna Coconut Freeform Galette keeps the coconut in the dough, not only on top, and it is baked by weight so the batch repeats.

    On screen. Vienna Coconut Freeform Galette

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out all-purpose flour, unsalted butter, water, kosher salt, granulated sugar. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Oven, Pie plate or sheet pan, Rolling pin, Scale, Mixing bowls, Parchment, Cooling rack, Oven thermometer.

    On screen. Oven · Pie plate or sheet pan · Rolling pin

  5. Scene 5 · step · 6s

    Step 1

    Shot. Vienna Coconut Freeform Galette: step 1. Natural window light, ivory linen, no text, no logo.

    Voiceover. Heat the oven to 400°F / 204°C. Weigh the crust and filling for Vienna Coconut Freeform Galette. Vienna Coconut Freeform Galette keeps the coconut in the dough, not only on top, and it is baked by weight so the batch repeats.

    On screen. Heat the oven to 400°F / 204°C. Weigh the crust…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Vienna Coconut Freeform Galette: step 2. Natural window light, ivory linen, no text, no logo.

    Voiceover. Rub cold butter into the flour and salt until you see pea-sized bits. Add ice-cold water just until the dough holds. Chill it for 20 minutes.

    On screen. Rub cold butter into the flour and salt until…

  7. Scene 7 · step · 6s

    Step 3

    Shot. Vienna Coconut Freeform Galette: step 3. Natural window light, ivory linen, no text, no logo.

    Voiceover. Roll the dough and line the pan. Fold the coconut with the sugar and starch so the fruit is coated, then fill.

    On screen. Roll the dough and line the pan. Fold the…

  8. Scene 8 · step · 6s

    Step 4

    Shot. Vienna Coconut Freeform Galette: step 4. Natural window light, ivory linen, no text, no logo.

    Voiceover. Crimp or fold the edge. Cut a vent if the top is covered. Vienna Coconut Freeform Galette needs that vent or the steam makes the crust soggy.

    On screen. Crimp or fold the edge. Cut a vent if the top…

  9. Scene 9 · step · 7s

    Step 5

    Shot. Vienna Coconut Freeform Galette: step 5. Natural window light, ivory linen, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Bake 47 min in real time.

    Voiceover. Bake at 400°F / 204°C for about 47 minutes. The crust of Vienna Coconut Freeform Galette is brown at the edge, and the filling bubbles slowly in the center.

    On screen. Bake at 400°F / 204°C for about 47… · Bake 47 min

  10. Scene 10 · step · 6s

    Step 6

    Shot. Vienna Coconut Freeform Galette: step 6. Natural window light, ivory linen, no text, no logo.

    Voiceover. Cool Vienna Coconut Freeform Galette until the filling stops flowing, at least 30 minutes, before you slice.

    On screen. Cool Vienna Coconut Freeform Galette until the…

  11. Scene 11 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. The crust of Vienna Coconut Freeform Galette is brown at the edge, and the filling bubbles slowly in the center.

    On screen. Doneness

  12. Scene 12 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Vienna Coconut Freeform Galette browns before the center is done. Tent the top with parchment and keep baking until the doneness cue is true in the center. Vienna Coconut Freeform Galette comes out dense, sunk, or dry. Mix only until the flour disappears, weigh the fat and liquid, and take it out at the cue rather than by the clock alone.

    On screen. Common fixes

  13. Scene 13 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Vienna Coconut Freeform Galette. Refrigerate custard and fresh-fruit fillings the same day and eat them within 3 days. A fruit crisp without custard can sit covered overnight.

    On screen. Storage

  14. Scene 14 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 271 calories, with 3.4 grams of protein. Pai marks it Indulgent.

    On screen. 271 kcal · 3.4 g protein · Indulgent

  15. Scene 15 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 8 pieces. Eat while it is at its best.

    On screen. Vienna Coconut Freeform Galette

  16. Scene 16 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Vienna Coconut Freeform Galette from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.