Galette des rois with apples and speculoos

Galette des rois with apples and speculoos

Next Sunday we will taste the galette. One of the best gourmet moments of the year, right? In fact, here, I almost want to say: we’re going finally enjoy the cake! I don’t know if it’s the prospect of this new year and the expectation of much better things, but I don’t think I’ve ever looked forward to sharing a pancake so much.
A cake and a glass of cider… What happiness!
Val-de-Rance offered me to make a galette that would go with their fruity Perle de Cidre. It is a cider that I particularly like. I imagined an apple and speculoos galette. Apples seemed essential to me to accompany this cider. The spices and speculoos go wonderfully with the apple and deliciously flavor the almond cream.
The result is a cake that is very pleasant to eat. I really enjoy having both the almond cream and the large apple chunks.
I wonder if I’ll be able to wait until Sunday…

Galette des rois with apples and speculoos:

2 apples
1 knob of butter
10 g blond vergeoise
½ tsp ground cinnamon
90g soft butter
50 g blond vergeoise
60 g speculoos paste
125g ground almonds
1 egg
4 speculoos
2 puff pastry
1 egg yolk

Peel and core the apples. Cut them into fairly thick slices.

Put the knob of butter in the pan. Add the apples, the 10 g of vergeoise and the cinnamon. Sauté the apples for a few minutes, until they begin to brown slightly.

Let cool.

Prepare an almond cream. To do this, mix the soft butter and the vergeoise. Add the speculoos paste, ground almonds and egg. Mix without insisting.

Unroll a puff pastry and cut it to a diameter of 24/25 cm.
Spread the almond cream in the center, leaving a 3 cm border. Put the bean.
Arrange the apples on top, forming a rosette and pressing them down slightly. Sprinkle the crumbled speculoos on top.

Unroll the second dough and cut it in the same way.
Brush the border with a little water and place the dough on the filling. Adhere the edges with your fingertips.
Brush with a little egg yolk.

Refrigerate for at least 30 minutes.

Decorate with the blunt side of a knife and make a small hole in the center to let the steam escape.

Preheat the oven to 210°C.

Bake the galette for 15 minutes, then lower the temperature to 180°C and continue cooking for another 25 minutes.

Galette des rois with apples and speculoos

To finish: I chose slightly tart apples.

Vergeoise is different from brown sugar. Sugar is used to make speculoos. It has a delicious caramel taste.
Otherwise, you can also take brown sugar.

Choose very good puff pastry. The result will only be better.

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