Galette des rois and apple

Recipe: Galette des rois and apple

Galette des rois and apple recipe, I’ve been wanting to test this possibility of sharing the frangipane with an apple sauce for a long time, not for taste but just to lighten the preparation. I admit that I was surprised with the result, well it is much lighter but that hardly changes the taste. I like the moment when a child hides under the table and tries desperately to take the part where the bean is hidden, I know in principle where I am there my but, shh …… For this time fi, I am tricked into the store and bought shortcrust pastry, loved that crumbly side. 2015 souvenir recipe

Recipe ingredients

Recipe King’s cake and apple: For 8 people
2 rolls of puff or shortcrust pastry
2 Eggs (weigh the eggs to define the weight of the other ingredients)
100 g of almond powder (egg weight)
100 g icing sugar (egg weight)
100 g butter (egg weight)
1 egg for gluing and shine
400gr of applesauce
1 bean

Instructions

Unroll a dough and draw a smaller circle to delimit the place of the cream.
Separate the white from the yolk for an egg.
Break the two eggs into a bowl.
Add the icing sugar, mix vigorously with a whisk.
Add the almond powder, mix vigorously with a whisk.
Add the tempered butter, mix vigorously with a whisk.
Add the apple sauce and incorporate it well.
Pass a brush with the egg white on the edges of the bottom layer, the width of the brush.
Place the device in the center of your pancake, without touching the edge of the egg pastry.
Place the bean close to the outside.
Place the upper pastry roll on the marzipan without pressing the edges.
Chick with the back of the knife tip to weld the puff pastry.
Mix the egg yolk with a teaspoon of water.
Brush the egg yolk over the pancake, without putting any on the chiquet.
Bake in a hot oven at 180 ° for 45 minutes.
Enjoy lukewarm.