Galette Des Rois With Frangipane Apple Recipes

APPLE-FRANGIPANE GALETTE

Steps:

• Make the crust: Pulse the all-purpose flour, granulated sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal with some pea-size bits. Add the egg and pulse a few times until the dough just starts to clump together. Turn out onto a piece of plastic wrap, gather the dough into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
• Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until smooth. Refrigerate until ready to use.
• When ready to assemble the galette, preheat the oven to 400˚ F. Remove the dough from the refrigerator and let sit at room temperature for a few minutes. Roll out the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the frangipane over the dough, leaving a 1 1/2-inch border; refrigerate while preparing the apples.
• Prepare the apples: Peel the apples and slice 1/4 inch thick. Toss with the brown sugar, granulated sugar, lemon juice and pie spice in a bowl. Arrange the apples over the frangipane, slightly overlapping. Fold in the edge of the dough, pleating as you go. Brush the edge with the beaten egg and sprinkle with the demerara sugar. Bake until the crust is golden brown and the apples are browned and tender, 35 to 40 minutes. Transfer the baking sheet to a rack and let cool.
• Heat the apricot preserves and brandy in a small saucepan over medium heat, whisking, until loose. Strain into a small bowl, pressing on the solids. Brush the glaze over the apples.

GALETTE DES ROIS WITH FRANGIPANE & APPLE

Steps:

• 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!

GALETTE DES ROIS

Steps:

• Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
• Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
• Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
• Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
• Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
• Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.

GALETTE DES ROIS

Steps:

• Working with a mixer or by hand, beat the butter and sugar together until creamy and light. Beat in the almond flour and the salt. Mix in 1 whole egg, then the white from the second egg (reserve the yolk). Mix in the rum, if using, and the extract. Cover, and refrigerate for at least 1 hour.
• Mix the yolk with 1 teaspoon cold water; cover, and refrigerate until needed.
• Place one circle of dough on a baking sheet lined with parchment paper. Spread the filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well. Using the back of a table knife, scallop the edges by pushing into the dough (about 1/4- to 1/2-inch deep) every 1/2 inch or so. Refrigerate for at least 30 minutes.
• Heat the oven to 425. Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border (if glaze drips down the rim, the galette won't rise). With the point of a paring knife, etch a design into the top of the galette, taking care not to pierce the dough. Cut 6 small slits in the top as steam vents.
• Turn the heat down to 400, and bake for 30 to 40 minutes, until the galette is puffed and deeply golden. Check after 20 minutes, and tent loosely with foil if it's browning too much or too fast. Transfer to a rack, and cool for at least 15 minutes (the galette may deflate - that's puff pastry for you). Serve warm or at room temperature.

GALETTE DES ROIS

Steps:

• Heat the oven to 200C/fanC180/gas 6.
• Divide the ready-made puff pastry in half, roll out each piece and cut into a 25cm round. Put one round on a baking sheet and spread with the apricot jam to within 2cm of the edges.
• Beat together the softened butter and caster sugar until light and fluffy, then beat in the egg. Stir in the ground almonds and cognac or dark rum.
• Spoon the mixture over the jam, spreading it evenly. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg.
• Bake for 25-30 mins until crisp and golden. Serve warm or cold.

APPLE-FRANGIPANE GALETTE

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Peel, core, and cut the apples into 1/2-inch (1.5-cm) slices.
• Lightly flour a work surface and roll out the dough into a circle about 14 inches (36 cm) in diameter. Transfer it to the prepared baking sheet.
• Smear the frangipane over the dough, leaving a 2-inch (5-cm) border. Arrange the apple slices in concentric circles over the frangipane, or simply scatter them in an even layer. Fold the border of the dough over the apples and brush the crust with some of the melted butter, then lightly brush or dribble the rest of the butter over the apples. Sprinkle half of the sugar over the crust, and the remaining half over the apples.
• Bake the galette until the apples are tender and the crust has browned, about 1 hour. Slide the galette off the parchment paper and onto a wire rack.
• Serve warm or at room temperature. You can drizzle the galette with warm honey or glaze it with strained apricot jam, thinned with just enough water to make it spreadable.