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Before starting this Galette des Rois with Frangipane & Apple recipe, make sure you have organised all the necessary ingredients.
For the crème pâtissière: Cut the vanilla pod in half, lengthwise.
Blanch the egg yolks and sugar with a whisk.
Add the cornflour.
Combine well with a whisk.
Bring the milk to a boil...
... then pour over the egg, sugar and cornflour mixture. Combine well.
Transfer the preparation into the saucepan used to boil the milk.
Cook over medium heat for a few minutes, stirring constantly with a whisk until thick.
Add the butter, cut into cubes.
Combine until the butter is completely incorporated.
Transfer the preparation into a large dish...
... and spread to a thin layer...
... then place cling film in direct contact with the surface of the cream. Let cool.
For the frangipane: In a mixing bowl...
...sift the icing sugar and cornflour.
In a separate recipient, soften the butter.
Add the icing sugar, the sifted cornflour...
... and the almond powder.
Add the whole egg. Combine well.
Add 100 grams of the crème pâtissière you prepared earlier (once cooled down).
Combine well with a whisk.
Add the rum. Combine and set aside.
Assembling the cake: Roll out half of the puff pastry to a rectangle (about 30 x 20cm)...
... and to a thickness of 3 or 4mm. Place the rectangle on a non-stick perforated baking sheet.
Pipe the crème pâtissière in the centre, making parallel lines.
There should be no gap between the strips of cream.
Don't forget to bury a trinket...
... in the cream.
Peel the apples, then core and cut into thin slices.
Arrange the apple slices on top of the almond cream...
... in overlapping rows.
Glaze the edges of the pastry rectangle with egg wash. Apply with a brush.
Roll out the second portion of puff pastry to a rectangle with the same dimensions as the first one.
Wrap around the rolling pin and gently place it over the almond cream and apples to cover.
Cut the pastry edges, leaving a gap of 2cm. The egg wash will serve as an adhesive to seal the layers of puff pastry. Discard the pastry scraps.
Glaze the surface of the cake with egg wash.
Using a knife, make small indentations all around the edge. This operation seals both layers of pastry.
Score the surface of the cake with a knife. Start by creating parallel lines, every 3 or 4cm...
... then score a herringbone pattern. Make sure you do not pierce the pastry.
For the cooking: Bake at 180-200°C (gas 4-6).
The pastry should puff and the surface should be golden brown. The galette is ready when the base pastry is cooked. Gently lift with a spatula to check.
For the finish: Remove from the oven. Apply some syrup on the surface of the cake with a brush for a glossy finish. Leave to cool on a rack. This galette is delicious served cold or warm. I recommend reheating it a little, in a warm oven (80°C max.) for about 10 minutes. Enjoy!