Before starting this Caramel & Apple Galette des Rois recipe, make sure you have organised all the necessary ingredients.
Cut the vanilla pod in half, lengthwise.
In a saucepan, tip the milk and caramel candies. Bring to a boil.
Blanch the egg yolks and sugar...
... using a whisk.
Add the cornflour.
When the milk starts boiling...
... stir well to dissolve the caramel candies.
Pour the milk over the egg and cornflour mixture.
Transfer the preparation into the saucepan used to boil the milk.
Cook for a few minutes over medium heat, stirring constantly with a whisk...
... until thick.
Add the soft butter, cut into cubes. Combine until the butter is completely incorporated completely.
Pour 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. Leave to cool.
In a mixing bowl, place the soft butter.
Add the almond powder...
... icing sugar...
... and cornflour.
Add the whole egg.
Add 100 grams of caramel-flavoured crème pâtissière, once cooled down.
Combine well with a whisk. Set aside.
Peel the apples.
Cut them in half and core...
... and cut into quarters.
In a frying pan, sauté the apples for a few minutes.
Sprinkle some brown sugar.
Let the caramelize over low heat. Make sure the apples do not turn a purée.
Roll out half of the puff pastry to a thickness of 3 or 4mm.
Wrap the pastry around the rolling pin...
... then gently place it on a non-stick baking sheet.
Using a brush, glaze the edge of the pastry, making a circle with a diameter of 32cm. Spread some almond cream in the centre of the disc. At this stage, if you wish, you can bury one trinket inside the almond cream.
Place the caramelised apple quarters on top, forming a swirl.