apple and coconut galette of kings

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apple and coconut galette of kings

apple and coconut galette of kings




Ingredients apple and coconut galette of kings
Number of persons
-
6
+

2 puff pastes

25 cl milk

210 g sugar

2 eggs

30 g flour

5 egg yolks

100 g almond powder

100 g soft butter

50 g grated coconut

3 apples

3 tablespoons of fresh cream

1 pinch of fleur de sel




Preparation apple and coconut galette of kings
Total time: 1h40
Preparation time: 40 min
Cooking time: 1 h
For the custard:
Bring the milk to the boil. Blanch the whole eggs with 50g of sugar, then add the flour and boiling milk. Put everything back into the pan and cook for 3 min as soon as it starts boiling again.
Then pour the cream into a dish lined with cling film and leave to cool for 1 hour.
For the almond cream :
Blanch 4 egg yolks with 100 g sugar. Add the almond powder, 60 g of softened butter and the grated coconut and mix.
Whisk the cold custard cream with a whisk, then add the almond cream and mix.
Then fill a piping bag with the mixture.
For the caramelized apples:
Peel the 3 apples and cut them into 1 cm cubes.
In a frying pan, put 50 g of sugar, 40 g of butter and heat over high heat. Let the sugar melt so that it caramelizes while stirring, then add a pinch of fleur de sel and the cream.mix. Then add the apples and let them cook over a low heat for about 5 min.
Remove to a baking tray and leave to cool.
Cooking:
Preheat the oven to 180°C (gas mark 6).
Whip the remaining egg yolk with a little water to make the golden brown.
Spread some of the gilding on the edge of the first disc of dough, then garnish it with cream to a thickness of 1 cm (do not forget the bean). Sprinkle the cream with pieces of caramelized apple.
Then place the second disc on top, weld the edges together to close the cake, and mark them by squaring them with the blade of a knife in one direction then the other. Brown the top and place in the oven at 180°C for 45 min.
Let cool before serving.

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