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Yuzu apple galette recipe by Chef Stéphane Glacier MOF 2000

stephane-glacier-glatte-yuzu

Contents for about 30 galettes of 6 to 8 serves:

Puff pastry:

1030 g Cold water
75 g Salt
900 g Butter, softened
3 kg Flour (half French Tradition flour T65 & half all-purpose flour T55)

Pastry cream

1 L Milk
200 g Egg yolks
250 g Sugar
80 g Custard powder
80 g Butter
1 Vanilla bean

Almond cream for galette:
Mix together
500 g Butter, softened
500 g Ground almonds (1/2 white ½ unskinned)
500 g Powdered sugar
600 g Eggs
50 g Rum
100 g Custard powder
450 g Pastry cream
25 g Orange peel

Yuzu poached apples:

2 liters Water
1.2 kg Sugar
400 g Yuzu
2 kg Golden Delicious apples

Puff pastry

1030 g Cold water
75 g Salt
900 g Butter, softened
3 kg Flour (half French Tradition flour T65 & half all-purpose flour T55)

Method :

Dissolve the salt in the cold water. Melt the butter. Add the flour to the melted butter and salted water. Do not over-mix. 3400 g  piece of dough + 1 kg dry butter for the turns. Refrigerate the detrempe dough overnight at 4°C (40°F). Leave to rest 2 hours after every 2 turns – Dough sheeter setting 9.

Preparation :

Galette : 2,5 (in the dough sheeter)

Pastry cream

1 L Milk
200 g Egg yolks
250 g Sugar
80 g Custard powder
80 g Butter
1 Vanilla bean

Heat the milk, half the sugar and seeds scraped from the vanilla bean split length-ways. In a bowl, blanch the egg yolks with the remaining sugar, add the custard powder. When the milk comes to a boil, pour some over the egg yolk mixture, mix and return all contents to the pan. Boil for 2 minutes whisking vigorously. Add the butter and tip into a stainless steel pan lined with plastic wrap. Film in contact with plastic wrap and place in the freezer for 15 to 20 minutes to cool. Refrigerate.

Almond cream for galette

Mix together:
500 g Butter, softened
500 g Ground almonds (1/2 white ½ unskinned)
500 g Powdered sugar
600 g Eggs
50 g Rum
100 g Custard powder
450 g Pastry cream
25 g Orange peel

stephane-glacier-glatte-yuzu-barquettes

Use a flat beater to cream the butter. Add the sugar, ground almonds, eggs, custard powder, rum, orange peel and pastry cream. Do not whip.

stephane-glacier-glatte-yuzu-agrum

Yuzu poached apples

2 liters Water
1.2 kg Sugar
400 g Yuzu
2 kg Golden Delicious apples

In a saucepan, bring the water, 1200 g sugar and yuzu puree to a boil. Peel the apples and cut in 2. Remove the core and cut each half apple into 4. Put the apples in the boiling yuzu syrup and cook over low heat for 15 minutes. Once cooked, the apples should be soft throughout. Leave to cool in the syrup. Drain and garnish the galettes.

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Assembly:

Take two pieces x 20 cm diameter of puff pastry

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Pipe on the almond cream

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Place the yuzu poached apples on the cream

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Pipe a little almond cream on the apples to ensure the top piece of pastry will adhere to the apples

Don’t forget to add a feve or bean

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stephane-glacier-glatte-yuzu-pate-ronde

Cover with the second piece of puff pastry dough and crimp the edges

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Brush with egg wash (200 g milk, 300 g egg yolks)

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Put in a blast chiller for about 5 minutes
Brush again with egg wash and lightly score decoratively

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  Bake at 180°C (360°F) for 40 minutes

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Finish

Brush with syrup when baked (300 g water, 350 g sugar & 50 g glucose).

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Return to the oven for 3 minutes

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Chef’s essentials

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