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.
... then gently place it over the almond cream and apples to cover.
Place a large round cutter around the filled centre...
... and cut the pastry all around it with a knife.
Discard the pastry scraps.
Using a utility knife, make small indentations all around the edge. This operation seals both layers of pastry.
Glaze the surface of the galette with a beaten egg yolk.
Using a small knife, score curved lines, starting from the centre towards the edge...
... over the whole surface.
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.
Remove from the oven. In the centre, place a round cake board or plate with a smaller diameter than the cake. Drizzle with sifted icing sugar.
Gently remove the cake board.
The icing sugar circle should be neat.
Apply some clear glaze with a brush in the centre of the cake. Melt the glaze and one tablespoon of water in the microwave beforehand.
Arrange dark chocolate pearls in the centre. Enjoy!
Please login to post a review
Followed this recipe to the letter, or at least as best I could, seeing as it calls for ingredients that are never used (e.g. vanilla bean). As I put the apples on top of the filling, the filling turned to soup, a situation that only got worse when I put the galette in the oven and a few minutes later, the soup poured out the sides of the galette and all over the oven.