940 g plain flour (T55, approximately 11% protein) 310 g strong flour (T45, approximately 14% protein) 25 g salt 125 g Elle & Vire gourmet butter 82% fat 25 g vinegar 500 g water 1000 g Extra dry butter 84% fat 2925 g total weight
Caramelized apples
118 g granulated sugar 38 g Elle & Vire gourmet butter 82% fat 38 g calvados (optional) 945 g Golden apples 1139 g total weight 650 g total weight after reduction
Frangipane cream
217 g Elle & Vire gourmet butter 82% fat 217 g granulated sugar 217 g eggs 217 g finely ground almonds 32 g plain flour (T55, approximately 11% protein) 22 g pastry cream QS calvados (optional) QS dry sponge crumbs 1050 g total weight
Pastry cream
99 g milk 25 g egg yolks 20 g granulated sugar 5 g plain flour (T55, approximately 11% protein) 5 g custard powder 153 g total weight 129 g total weight after reduction
Cream egg wash
200 g egg yolks 50 g Excellence whipping cream 35% fat 50 g milk 6 g coffee extract 306 g total weight
Caramelized oats
74 g oat flake 49 g sugar 25 g water 2 g Elle & Vire gourmet butter 82% fat 0.37 g fleur de sel 150 g total weight
Using the dough hook of the stand mixer, combine the two types of flour, butter and salt while slowly drizzling in the vinegar and water.
Form into a ball and let rest in the refrigerator.
Roll out the dough, inserting and enclosing the sheet of butter in it.
Give it its turns.
2
Caramelized apples
Peel the apples and cut into quarters.
Prepare a dry caramel, deglaze with the butter and calvados.
Sauté the apple quarters until translucent, caramel in colour and soft all the way through.
Finish baking in a 140°C oven for approximately 20 to 40 minutes (depending on how cooked they were in the pan) to extract as much moisture as possible.
Let cool.
3
Frangipane cream
Cream the softened butter with the sugar.
Add the ground almonds and flour, then gradually add the eggs.
Stir the room-temperature pastry cream, combine the two mixtures and add the warmed alcohol.
4
Pastry cream
Prepare a traditional pastry cream.
5
Cream egg wash
Combine all ingredients and set aside in the refrigerator.
6
Caramelized oats
Heat the water and sugar to 117°C.
Add the rolled oats, stir to coat with the sugar syrup and let caramelize.
Add the butter and fleur de sel.
Remove from the heat and let cool.
7
Galette finishing touches
Perform 5 single turns, respecting the resting time between turns.
Roll out the dough to a thickness of 2 mm and cut into Ø26 cm circles.
Let rest.
Pipe 330 g of frangipane cream into Ø20 cm rings on a sheet of baking paper.
Cut the caramelized apple quarters in half crosswise and insert 160 g of apple pieces into each frangipane insert.
Sprinkle the apple pieces with a few dry sponge crumbs then place in the freezer.
Using a pastry brush, moisten the edges of a puff pastry circle with water.
Place a frangipane insert in the centre.
Top with another circle of puff pastry and close the galette, giving it a quarter turn.
Turn the galette over, brush it three times with egg wash (leave in the refrigerator for 30 minutes between each application).
Score curved lines radiating out from the centre as for a Pithiviers galette. Prick with a fork and bake in a 170°C convection oven for approximately 40 minutes.
Remove from the oven, sprinkle with dextrose and bake for another 10 minutes at 170°C (fan full speed).
Let cool, then place a Ø5 cm ring in the centre of the galette, moisten with a little syrup and sprinkle with caramelized oats.
Recipes
