Galette des rois with caramelized apples

I had never before offered a galette des rois with apples. I must say that I much prefer the galette with frangipane. Apples nevertheless have the advantage of being much lighter than the latter. So, when we start celebrating kings only 3 days after New Year’s Eve, it’s finally the apple version that tempts me the most.

For a galette rich in flavor and fruit, I wanted to garnish it with gently baked apples. Thus, they compose slowly and take on a pretty dark color. Their taste is enriched with multiple flavors simply tasted like this with a custardit’s already a treat.
In a galette, it’s absolutely divine!

It will simply be necessary to plan the cooking of the apples the day before, then to give them time to be very cold before making the galette.
The rest is child’s play!
Galette des rois with caramelized apples:

Caramelized apples:

9 apples (Jonagored)
50g brown sugar

Peel, remove the core then slice 2 apples using a mandolin, as thin as possible.
Arrange these apple slices on the bottom of a round silicone mold (22 cm). Cover lightly with sugar.

Do this for all the apples.

Cover the apples with a sheet of pierced parchment paper.

Tuck the edges of the sheet into the mold.
Cover the whole with a round dish of slightly smaller diameter and quite heavy, like pyrex.

Bake for about 8 hours at 110°C.

Leave to cool for a few hours.



Cake:



2 puff pastry

1 egg yolk
milk

Unfold a puff pastry then unmold the caramelized apple puck directly on top, turning it over like a cake.
Place a bean.
Remove the excess dough with a circle of 26 cm.
Brush the edges with a little milk and put the cut part back around the apples (see photo). This trick allows you to have perfectly developed dough.
Cut the other dough in the same way, brush with a little milk and do the same with the cut strip.
Brush a little more milk around the edges and cover with the dough. So we end up with 4 layers of dough on the edges.

Brush the galette with a little egg yolk diluted with a drizzle of milk. Don’t go to the edges.
Make designs on top and a hole in the center.
Mark the edges while pressing to seal the assembly well (see photo).

Reserve for at least 30 minutes in the fridge.

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

Eat warm or cold, preferably the same day.

Finally: yes,apples take a long time to cook in the oven. And I know in advance that some will say that it is very costly in terms of energy. My research on the subject does not point in this direction at all. Indeed, the oven is maintained at a gentle temperature and does not need to heat up much for that. Short cooking at high temperature, with the door opening every 5 minutes, consumes much more energy!
In the end, the costs of such cooking are totally derisory on the monthly bill, of the order of a few tens of euro cents, which is much less than the price of apples and dough.


If there is water, take the precaution of evacuating it before unmolding the apple slice on the dough.
I baked my apples for 8 hours. They are already quite good after 6 hours, and will be even more candied after 10 hours.


Choose a good puff pastry. To do it yourself, I advise you inverted puff pastry which is fabulous.

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