Caramel and clementine galette des rois

My galette des rois 2017 will therefore be with caramel and Corsican clementines. And as I believe that none of my cakes before her had been so successful, she may come back many times, in the years to come…
In a small bite, it became my favorite, even ahead of the classic, which nevertheless seemed unbeatable to me.

For inspiration, I leafed through the latest Fou de Pât’. I already had in mind the clementine and the Karamel version of Nicolas Haelewynseduced me in less than half a second and greatly inspired.
My galette therefore consists of a marmalade of Corsican clementines. It’s divine! The frangipane is flavored with caramel and for gluttony, I added small pieces of soft caramels from the Mother Poulard.

Of course, for an excellent galette, a good puff pastry is essential. This time I ordered it from my baker and it is absolutely perfect.

Caramel and clementine galette des rois
:

Clementine marmalade:

300 g clementines (Corsican)
90g sugar

Cut the whole clementines into small cubes and put them in a saucepan with the sugar.
Cook for about 1 hour over low heat, stirring regularly, until well stewed.
Mix, and possibly add a little clementine juice if the consistency is too thick.

Book cool.

Caramel pastry cream:

250ml milk
70 g of sugar

2 egg yolks
20g cornstarch


Boil the milk.



At the same time, make a dry caramel with the sugar in a large saucepan.
When it is melted and colored, add the hot milk in several times.
Return the pan to the heat to melt the caramel.

Whisk the yolks and
cornstarch.
Slowly add the caramelized milk while whisking.
Return the mixture to the saucepan and thicken over low heat, while stirring.
Allow a minute from boiling.

Put in a bowl.

Film in contact and let cool.

Frangipane cream:

50g soft butter

50g sugar
2 eggs
150g ground almonds
140 g caramel pastry cream

Mix the soft butter and the sugar.
Add the eggs. To mix together.
Add the almond powder. To mix together.
Add the pastry cream. To mix together.


Book cool.

Cake:

500g puff pastry
4 or 5 Soft Caramel
1 egg yolk
milk

Spread the puff pastry on a very lightly floured work surface.

It is good to put the puff pastry in the fridge after each operation to prevent it from shrinking and deforming.
Cut 2 circles of 26 cm.

Garnish the first circle with a thin layer of clementine marmalade then frangipane cream, leaving 2 to 3 cm all around.
Push pieces of caramel into the cream and the bean.

Brush the edges of the galette with a little milk and cover with the second circle of dough.

Brush the top of the galette with a little egg yolk diluted with a drizzle of milk. Don’t go to the edges.
Make designs on top. Do not forget the small hole in the center to allow steam to escape and thus avoid leaks on the sides.
Score the edges with the blunt side of a knife while pressing down with your fingertip to seal the assembly well.

Refrigerate for at least 30 minutes.


Preheat the oven to 210°C.
Bake the galette for 15 minutes then lower the temperature to 180°C and cook for another 20/25 minutes.

Eat warm or cold, preferably the same day.

To finish: you will have some clementine marmalade left over, but it’s a safe bet that you will find a use for it very quickly. She is so good! It is important to choose good clementines. My little Corsican clementines had no bitterness. but we’ll have to hurry, because the season is coming to an end.
As we use all the fruit, choose organic ones.


Otherwise, I cannot highly recommend the praline and lemon galette (here). She is also delicious.

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