Galette almond / hazelnut & apple
Ingredients (for 8 people)
For puff pastry:
- 250g of flour
- 130g of cold water
- 40g of melted butter
- 5g of fleur de sel
- 170g of soft butter
For almond / hazelnut cream:
- 75g of almond powder
- 75g of hazelnut powder
- 130g of soft butter
- 130g icing sugar
- 2 eggs
For caramelized apples:
- 50g of sugar
- 1 apple
For mounting :
- 1 egg
Preparation
For puff pastry:
Sift the flour into a bowl.
Dig a well and gradually pour in the water, melted butter and salt.
Mix without too much work, film and let rest 2 hours in the refrigerator.
Spread the dough on 1cm thick.
Place the flattened butter on the dough and close the edges to enclose it completely.
Renew the previous operation 2times (leaving the dough to rest in the refrigerator 30min between each use).
After the 6 turns given, leave overnight in the refrigerator.
Cut 2 discs of the same diameter.
For almond / hazelnut cream:
- Mix the soft butter.
- Add the sugar, the almond powder and mix.
- Add the eggs, mix, taking care not to add too much air.
- Put in a piping bag.
For caramelized apples:
- In a saucepan, melt the sugar until you get a toffee.
- Add the diced apple.
- Leave to compote 15min.
Mounting
Place the almond / hazelnut cream on one of the puff pastry discs.
Arrange the caramelized apples
Pass a brush soaked in cold water on the edges of the disc.
Put the second disc on the first and solder by pressing with your fingers.
Turn over the cake and return to the fridge 20min.
Brown with the egg yolk.
Chick the edges with the back of a knife blade and draw semicircles on top.
Make a small hole in the center of the cake.
Bake 40min at 180 ° C.