A gourmet and fruity galette des rois: the Apple king cake ! Very crispy with its puff pastry and its slightly vanilla-flavoured fondant apple filling… A very simple recipe to make at home, perfect for celebrating Epiphany!
What you will like with this apple galette des rois
- flavors : the good taste of lightly caramelized apples, with a hint of vanilla, and puff pastry with butter…
- textures : crispy thanks to the puff pastry and melting thanks to the cooked apples…
- difficulty level : very simple to make, since nothing forces you to make homemade puff pastry. You will not need any special equipment, apart from a food brush several times in the recipe.
Which apples to choose for a galette des rois?
Apples are the stars of this recipe, so I advise you to choose a variety that lends itself particularly well. Among cooking apple varieties, I myself took Chanteclerc. You can also choose Boskoop, Jonagold, Beclchard or Reinette grise du Canada.
How to make an apple galette des rois?
- We prepare the applesauce browning them with butter and sugar
- Two disks of puff pastry on baking paper
- We garnish the first disc with the apple compote
- Do not forget the bean !
- We close the galette with the second disc of puff pastry
- We brush with gilding twice then refrigerate
- We bake the galette des rois with apples
- We cover with syrup out of the oven for shine
My tips for a successful galette des rois
- use quality puff pastry : I took mine from the baker, it didn't cost me much, don't hesitate to ask for yours. I don't make my homemade puff pastry for lack of time (it's quite long), but of course it's up to you to get started if you wish.
- to have a nice puff pastry on the sides of your cake : do not strongly crush the edges of the wafer, with your fingers press just enough so that the two discs are welded together.
- to prevent the galette des rois with apples from deforming during cooking : do not forget the holes for steam and especially the imperative refrigeration!
How to store your galette des rois?
You can keep your apple galette des rois one day at room temperature ideally under glass. If you want to keep it longer, put it in the refrigerator for up to 3 days but imperatively in an airtight container to prevent it from drying out.
To reheat it, it's very simple, just spend a few minutes in a preheated oven at 150°.
Other recipes to try
If you like apple recipes, then I advise you to take a look at these other recipes from the blog:
- Apple Clafoutis
- Apple cinnamon crumble
- Apple pie like in the USA
- Tart with apples and salted butter caramel
- Cinnamon apple chia pudding
- Norman apple pie
If you make this apple galette des rois, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so that I can see your pretty galettes des rois!
King Cake with Fondant Apples
- 2 pure butter puff pastry discs (at your bakery or homemade)
- 5 big apples variety to cook: Chanteclerc, Boskoop, Jonagold, Reinette grise du Canada…)
- 50 g Soft butter
- 85 g Light brown sugar
- 1 cc natural vanilla extract
- 1 bean optional
- 1 Egg yolk
- 20 g whole liquid cream 30% mg
- 40 g water
- 40 g Granulated sugar
- Wash, peel and core the apples and cut them into small cubes. In a large saucepan, melt the butter and brown sugar. Add the diced apples. Cook over medium-low heat for about 15 minutes, covered. Stir from time to time until you get a compote, with a few pieces.
- Off the heat, add the vanilla and mix. Leave to cool completely for later.
- Roll out the first disc of puff pastry to 24cm in diameter (and about 3mm in height) on baking paper. Garnish with the cooked apples, making sure to leave a free edge of 2cm all around the galette. Don't forget to add the bean!
- Using a brush, lightly moisten the edges of the galette with a little water. Place the second disc of dough (a little larger than the first disc to contain the filling).
- With your finger, press lightly on the edges of the galette to seal the two disks of dough. Mix the egg yolk and the cream then brush the top of the galette with this glaze. Refrigerate 30 minutes.
- Brush a second time. With the tip of a knife, draw half circles starting from the center of the cake (or by making another decoration of your choice). With a skewer, pierce the galette in the center and on the sides (5 holes in total) to evacuate the steam during cooking.
- Leave the galette to rest in the refrigerator for 1 hour 30 minutes. Preheat the oven to 175° rotating heat. Bake the galette on a baking sheet for 40-45 minutes. It should puff up and brown before your eyes.
- While cooking, prepare the topping syrup: bring the water and sugar to the boil in a saucepan for 5 minutes. When it comes out of the oven, brush the hot galette with this syrup.
- Serve the galette warm or cold, according to your taste. To reheat it if necessary, put it in the oven for a few minutes at 150°.