Apple galette des rois

Ingredients

For the puff pastry:

  • 250 g of Céliane plain bread mix
  • 150 ml of water
  • 35 g butter + 150 g
  • 5 g of salt

For garnish :

  • 6 apples
  • 1 egg
  • 20g butter
  • 1 tbsp powdered sugar
  • 1 bean

- Preparation -

Step 1

Mix the plain bread mix , salt, 35 g of butter and water together. Knead to obtain a smooth ball of dough. Leave to rest for 30 minutes in the fridge, wrapped in cling film.

2nd step

On your floured work surface with the mix, roll out your dough roughly into a rectangle shape. Cut the remaining 150 g of butter into pieces then sprinkle them over your dough. Fold the 4 corners of your dough towards the center without overlapping them.

Step 3

Peel and cut your apples into quarters. Cook them in a pan with a little butter to have a compote texture then sprinkle with brown sugar or brown sugar to caramelize your compote.

Step 4

Preheat the oven to 200° degrees. Cut your puff pastry and form two discs. Spread your compote on a first disc and slide in the bean.

Step 5

Place your second disk on top of your mixture then dip your fingers in the water to moisten the edges so that the cake is closed.

Step 6

Using the tip of your knife, draw lines on the top of the pancake and form a small hole in the middle for better heat dissipation.

Step 7

To finish, with a brush dipped in egg yolk, brush the pancake to obtain a nice color and place your pancake in the oven for 25 minutes.

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