Mandarin Galette

Making the recipe

For 3 galettes 22cm in diameter

Fruit concentrated preparation Mandarin

Frozen puree without added sugar Mandarin

INVERTED PUFF PASTRY

Ingrédients

T45 flour (1) – 1020g
Water – 510g
Butter sheets (1) – 290g
Salt – 29g
Butter sheets (2) – 1170g
T45 flour (2) – 510g

Use the hook to make a tempera in the mixer bowl.
Mix the flour (1) with the water, butter (1) and salt until the dough is smooth and even.
Cover with cling film and refrigerate for 24 hours.
Knead the butter in the mixer bowl using the hook attachment.
Mix the butter (2) and flour (2) until smooth and even.
Roll out into a rectangle, cover with cling film and refrigerate for 24 hours.
Do 4 single turns, leaving to rest in the fridge for an hour between each turn.
Do the 5th turn, then roll out the dough to 2.5mm thickness.
Relax the dough and cut out 6 discs 22cm in diameter.
Refrigerate for 30 minutes.
MANDARIN PASTRY CREAM

Ingrédients

Frozen puree without added sugar Mandarin – 375g
Fruit concentrate Mandarin – 40g
Whole eggs – 120g
Caster sugar – 94g
Cornflour – 41g
Apple juice – 75g

Heat 300g of Mandarin puree in a pan.
Mix the eggs with the sugar, cornflour and water.
Put everything in the pan and bring to the boil, stirring continuously.
Remove from the heat and add 75g of Mandarin puree with the Mandarin concentrate.
Mix with a hand blender.
Set aside for the assembly.
ALMOND CREAM

Ingrédients

Butter – 150g
Ground almonds – 150g
Caster sugar – 150g
Whole eggs – 150g
Cornflour – 10g

In the bowl of the mixer, using the paddle, mix the butter with the dry ingredients.
Gradually add the eggs.
Set aside for the assembly.
MANDARIN FRANGIPANE CREAM

Ingrédients

Almond cream – 600g
Green apple pastry cream – 600g
Mandarin zests – SQ

Mix the almond cream with the Mandarin pastry cream.
Add a few zests of Mandarin to the mix.
Pipe 400g of Mandarin frangipane into 3 circles of 18cm diameter and freeze.
Set aside for the assembly.

Assembly

Place 3 discs of puff pastry on a baking sheet lined with a silicone mat.
Using a brush and water, brush the edges of the 3 pastry discs so that when you assemble them, the two discs will stick together.
Turn out the frozen frangipani.
Place each frangipane in the center of the three puff pastry discs.
Place a second disc of dough on each insert and close the galette.
Place in the freezer for 20 minutes.
Using a 20cm diameter circle, cut off the excess pastry to make a straight edge.
Refrigerate for 24 hours.
Turn the galettes over.
Bake in a fan-assisted oven at 180°C until golden, using another silicone mat and a wire rack to lay the galettes flat.
Using a brush, add 30° syrup at the end of cooking and bake for a further 2-3 minutes to obtain a shiny finish.
Decorate with a few zests of candied Mandarin and icing sugar using a stencil.

Corentin MAGNIN

With a passion for pastry making from an early age, Corentin Magnin launched his career at the age of 20 and soon became Head Pastry Chef at Maison Rostang.
After working as a trainer at UTEC Emerainville, he joined Les vergers Boiron in 2024 as French Head Chef.