Wednesday 22 September 2021


All recipes

Caramel-tangerine galette


  • For 6 servings
  • Start the day before


1/ Puff pastry

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

2/ Almond cream


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

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)


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

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


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

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

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

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.

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