Galette des rois with apples and speculoos
And here is a delicious galette des rois with apples and speculoos that my children liked a lot and that I hope you will like. This recipe is very easy, especially if you use commercial puff pastry, ideal for a quick snack, or for the greediest as a dessert after your evening meal.
You can always make the homemade puff pastry at least a day ahead for an easier task when making this apple galette des rois.
I confess that the unique and only frustration that I can have with the galette des rois is the cooking. I have a very capricious oven, and I don’t know why I’m never satisfied with convection cooking. When I first cook at high temperature, it immediately takes on the color from above, and if I lower the temperature and continue to cook, I am surprised to see that the middle of the dough is hollow . But how do you manage the convection cooking?
So, despite my sophisticated oven, I do it the old-fashioned way, but if I have a good quality oven, I preheat my convection oven to 190˚C. As soon as I see that my galette has risen well, I lower the temperature between 165 and 170˚C, I change the program of my oven, to light it only from below, and I put the galette des rois in the lowest shelf and I watch. I cook for almost 40 minutes, and I put the pancake back in the middle of the oven, and this time I put the heat back on, to have a nice color.
Oops, a lot of work for supposedly a powerful and good quality oven!!! And you, I would like to know your tip for perfect cooking in your oven?
For today’s galette des rois, I made a version with apples and speculoos, just because I ran out of cinnamon, hihihi, or maybe to get out of the traditional galette des rois with frangipane. So if you don’t like speculoos you can do without it, except that you have to add a little more sugar, because personally, since I put a little speculoos and a little speculoos paste in the stuffing, I lowered the amount of sugar.
the last time, I had made exactly this same recipe by adding gingerbread reduced in crumble in the stuffing, and it was a killer, I did not even have the chance to take pictures, because I had finished cooking late in the evening, and in the morning when I woke up, the galette des rois had already been inaugurated!
Before moving on to the recipe, I invite you to see my other recipes for galettes and brioches des rois:
galette des rois with apples and speculoos
- puff pastry to make 2 discs the ingredients below will suffice for a galette between 24 and 28 cm in diameter, I stuffed my galette well and I had some stuffing left
- 100 gr almond powder
- 70 gr powdered sugar
- 100 gr soft butter
- speculoos to taste if you do not put any, put at least 100 gr of sugar in the recipe
- 2 apples
- 2 eggs
- 1 vs. speculoos batter optional
- 1 Egg yolk
- 1 vs. coffee cream
- 1/2 vs. vanilla sugar
Prepare the almond cream:
Cream the butter with a spatula until you get a creamy texture
add the sugar and whisk.
Incorporate the eggs 1 by 1 and whisk until you have a homogeneous mixture.
Introduce the almond powder and the coarsely crumbled speculoos, mix well.
Peel, core and cut the apples into small pieces.
Arrange the first disc of puff pastry 24 to 28 cm on a baking sheet lined with baking paper,
garnish with almond cream while leaving about 2 centimeters from the edge,
Arrange the apple slices and garnish with the rest of the almond paste.
Cover with the second disc. Weld the two discs by slightly moistening the edge with a little water and press lightly with your fingers without crushing the edges.
brush the top of the galette with the egg yolk glaze and fresh cream and place in the fridge for at least 10 minutes, or more if you have time
redo the gilding according to taste another 1 or 2 times
Preheat the oven to 190°C convection heat, or according to your oven.
draw patterns on the top of the galette using a very sharp knife blade, without cutting too much into the dough.
Pierce the center of the galette and again on 4 corners of the galette so that the air can escape during cooking.
Bake for 5 minutes at 190°C then 35 to 40 minutes at 165°C, monitoring the cooking.
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