CARAMEL-TANGERINE GALETTE

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Informations and materials

  • For 6 servings
  • Start the day before

RECIPE STEPS

1. Puff pastry

INGREDIENTS
STEPS

Buy 500g, available at your Relais Desserts pastry shop.

2. Almond cream

INGREDIENTS
  • 50g butter
  • 30g icing sugar
  • 50g almond powder
  • 6g custard powder (Maïzena)
  • 1 egg
STEPS

Cream (work with a whip) the butter and the icing sugar.

Gradually add the egg at room temperature and finish by adding the almond powder and the custard powder.

3. Tangerine marmalade (to prepare the previous day)

INGREDIENTS
  • 150g fresh tangerines
  • 45g brown sugar
  • 25g tangerine juice
STEPS

Cut the tangerines in four pieces, with their skin.

Add the brown sugar and bake on a low heat during 1 hour, mixing from time to time.

Mix and adjust the texture by adding some tangerine juice.

Put away for one night in the refrigerator.

4. Caramel pastry cream

INGREDIENTS
  • 60g sugar
  • 60g milk
  • 2 eggs
  • 8g custard powder
STEPS

Bake the dry sugar to obtain a caramel.

Cool it down with the warm milk.

Mix the eggs with the custard powder and thin down with the warm milk and bake to a boil. Cover with a film in contact and put away in the cold.

To finish, mix the almond cream and the caramel pastry cream, and add the 80g of tangerine marmalade.

5. Setting

INGREDIENTS
STEPS

Lower the puff pastry to 3 mm and cut away two circles, each 18 cm in diameter.

As the first circle serves as a base for the galette, soak its borders slightly with a bit of water. With a 10 mm diameter plain pastry bag, raise the cream from the centre in the shape of a rosette, 3 cm away from the border.

Lay the second circle on top of the first and brown with the egg yolk.

Draw a rosette with a knife, from the centre outwards.

6. Cook

INGREDIENTS
STEPS

Bake at 170°C in a ventilated oven or at 180°C for about 1 hour.

After baking for 45 minutes, sprinkle with icing sugar and put back in the oven to obtain a light caramel with a nice shine.

Lay a small amount of tangerine marmalade at the centre of the galette to finish.

To be tasted warm.

7. Cuisson

INGREDIENTS
STEPS

Cuire à 170°C dans un four ventilé sinon 180°C pendant environ 1 heure.

Napper légèrement avec le sirop chaud, puis repasser au four 5mn, pour obtenir une belle brillance.

Disposer un peu de compote de mandarine au centre de la galette.

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