Galette Green apple

Making the recipe

For 3 galettes 22cm in diameter

Frozen puree without added sugar Green apple

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 set aside in the fridge
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.
Ingrédients

Butter – 150g
Ground almonds – 150g
Caster sugar – 150g
Whole eggs – 150g
Cornflour – 10g
Manzana – 20g

In the bowl of a mixer, mix the butter and dry ingredients using the paddle.

Gradually add the eggs, then the Manzana.
Set aside for the assembly.
Placer trois disques de pâte feuilletée sur plaque de
cuisson recouverte d’un tapis en silicone.
À l’aide d’un pinceau et d’eau, brosser les bordures
des 3 disques de pâte afin qu’au moment du
montage les deux disques se collent.
Démouler les frangipanes surgelées.
Placer chaque frangipane au centre des trois disques
de pâte feuilletée.
Déposer un deuxième disque de pâte sur chaque
insert et fermer la galette.
Réserver dans le congélateur pendant 20 minutes.
À l’aide d’un cercle de 20cm de diamètre détailler
correctement le surplus de pâte pour avoir un bord
droit.
Laisser reposer au réfrigérateur pendant 24h.
Retourner les galettes.
Ajouter une dorure au pinceau et appliquer un motif
au choix directement à l’aide d’un couteau.
Cuire avec un autre tapis en silicone et une grille sur
les galettes afin qu’elles soient plates dans un four
ventilé à 180°C, jusqu’à coloration.
Ajouter du sirop à 30°C à l’aide d’un pinceau en fin
de cuisson et finir 2/3 minutes au four afin d’obtenir
un aspect brillant sur le dessus.
Décorer selon vos envies;

ASSEMBLY

Place three discs of puff pastry on a baking sheet
covered with a silicone mat.
Using a brush and water, brush the edges
of the 3 discs of dough so that the discs
stick together when assembled.
Turn out the frozen frangipani.
Place each frangipane in the center of the three discs
of puff pastry.
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 dough to ensure a straight edge.

Refrigerate for 24 hours.
Turn the galettes over.
Baste with a brush and apply the pattern
of your choice using a knife.
Bake with another silicone mat and a grill on top of
the galettes so that they lie flat, in a fan oven
at 180°C, until golden brown.
Once cooked, add syrup at 30°C using a brush
and finish in the oven for 2-3 minutes to give them
a shiny appearance on top.
Decorate as you wish.

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.