FOR THIS RECIPE
- 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.
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.
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.
OUR SMALL STEPS
After passing through the kitchens of Alain Ducasse, the laboratories of Ladurée, without forgetting the Ritz, Claire Heitlzer finally opens her workshop and her online shop at the end of October! Under the name «Claire & Producteurs», this concept will defend the values dear to the Alsatian leader: eco-responsibility and gluttony.
Jeffrey Cagnes will open the doors of his own shop on 21 September in Paris (17'). The opportunity to discover the universe and the creativity of the one who has made his ranges in the prestigious Maison Stohrer, the oldest pastry shop in Paris!
The Omnivore Fall Culinary Festival will take place from 11 to 13 September at the Parc Floral in Paris and will feature pastry. You will meet among others Jade and Jacques Génin, Nina Métayer, Michaël Bartocetti, Christophe Michalak or François Josse!