For six servings
(Ø 26 cm)
- Puff pastry
- Vanilla caramel
- Fleur de sel caramel almond cream
- Oven-baked apples
- 310 g ordinary flour T55
- 10 g caster sugar
- 20 cl cold water
- 7 g salt from Guérande
- 80 g melted butter
- 250 g soft butter
Put the 250g of butter at room temperature.
Sieve the flour with the sugar and make a fountain in a recipient.
Pour the water, which you have previously salted, at the centre and mix progressively. Add the 80g of melted butter. Continue to mix until you get a smooth and supple dough.
Now roll the dough into balls and striate on top with the tip of a knife before covering and leaving to rest at room temperature.
Flatten the 250g of butter with a roll and spread it into a 1.5cm thick square.
Flatten the dough into a square that is slightly larger than the square of butter. Lay diagonally on top of the flattened dough and fold opposite corners towards the centre.
Spread the dough into a rectangle with a roll and fold in third to obtain a new square (first round). Repeat for a second round.
Cut the dough three quarters along its length and put away the fourth quarter in the refrigerator. Leave to rest for one hour in the refrigerator.
Repeat the operation twice, corresponding to 6 rounds, and leave to rest for an hour between each tour.
You may now spread the puff pastry at a thickness of 2mm and cut it into two circles, 22cm in diameter. Leave to rest in the refrigerator.
Open the quarter part of dough you have put away in the refrigerator and sprinkle it with caster sugar before folding threefold. Renew the operation once.
Spread the dough to a thickness of 3mm and cut a long band, 80cm x 2.5cm approximately.
Take a 24cm tart circle and cover it with baking paper before placing the band of sweet straw inside it. Put away in the refrigerator.
- 1 Bourbon vanilla pod
- 13 cl liquid cream
- 125 g caster sugar
- 25 g soft butter
Brew the vanilla pod, which you have previously dipped in the warm cream, without bringing it to a boil.
In another pan, caramelise the dry sugar and bake it progressively with the warm cream before bringing to a slow boil at 105°C.
Add the butter cut into pieces and mix. Put away in the refrigerator.
Fleur de sel caramel almond cream
- 50 g soft butter
- 70 g caster sugar
- 70 g almond powder
- 1 whole egg
- 7 g starch
- 20 vanilla caramel
- 1 g Guérande fleur de sel
Mix the softened butter with the caster sugar.
Add the almond powder, the egg and the starch and finish with the caramel and the fleur de sel.
- 50 g liquid cream
- 35 g butter
- 10 g brown sugar
- 10 g caster sugar
- 25 g Vanilla caramel
- 250 g Golden apple
Preheat the oven at 150 °C.
Warm up the cream with the butter and add the sugar and the vanilla caramel.
Cut the apples into eight pieces and add to the mix.
Spread on an oven dish and bake the apples for 40 minutes. They must become soft, but not over-coloured. Drip dry the apples carefully before putting them in the refrigerator.
- 1 whole egg
- 1 egg yolk
Lay the first disk of dough on a non-stick baking tray.
Moisten the circumference of the dough with a brush on a width of about 3cm and garnish the disk with a pastry bag, making a coil with the caramel almond cream. Keep the area moist to stick the second disk of dough.
You may now add three quarters of the segments of oven-baked apples, without forgetting to insert a lucky bean.
Cover with the second disk, which you will pierce at the centre, taking all of the air out before closing the borders. The top side of the galette must be smooth.
Brush the cake a first time with the mixture of egg yolk to brown it. Put away and leave to rest in the refrigerator for an hour.
Preheat your oven at 200 °C.
Brown the galette a second time and lay the circle of sweet straw around it.
Prick the galette 6 times with a knife and put in the oven at 180°C for about 25 minutes. Lower the temperature at 165°C after 25 minutes and leave to bake for 15 minutes to obtain a blond-golden colour.
Leave to cool on the baking tray when out of the oven.
Finish by laying the remaining vanilla caramel at the centre of the galette and garnish with the remaining apple segments.
Tips of the chef
To spread the puff pastry evenly, it is better to add the sugar little by little rather than having it caramelised whole in one go.
To make a homogenous caramel, it is better to add the sugar little by little rather than having it caramelised whole in one go.
By Nicolas Boucher, Chief Pastry Executive at Maison Dalloyau
For generations, Dalloyau Chefs succeed each other and put all their passion and talents in creations, that became, through years, pastry classics : Opera, Feuille d’automne, Mogador… Today more then ever, our pastry cooks perpetuate this search for new tasting sensations, so significant of a fa [...]Read more