galettes

Mini apple and almond King Cakes

Hi everyone! For my last recipe of King Cake or “Galette des Rois”, I wanted to try and make mini apple and almond Galettes. They are made up of a flaky puff pastry, filled with a smooth almond cream, and a slice of caramelized apple. The combination of the apple and the almond in this buttery dough is incredible and very tasty 😋 The recipe is super easy to make especially with the fast technique of the puff pastry.

For 8 mini galettes of 10cm diameter or 1 of 26cm:

Puff pastry:

  • 250g of flour
  • 200g of butter
  • 125mL of water
  • 5g of salt

Almond cream:

  • 100g of butter
  • 2 eggs
  • 70g of sugar (any kind)
  • 140g of grounded almonds

Caramelized apples:

  • 1 to 2 apples
  • 1 tbsp of butter
  • 1 tbsp of honey

Egg wash:

  • 1 egg yolk
  • 2g of full liquid cream

Syrup (optional) :

  • 20mL of water
  • 20g of honey (or sugar)

Let’s begin!

1. Roughly mix the sifted flour with the very cold butter, cut into small pieces, and the salt. You can use your hands or the flat beater of a stand mixer.

2. Add the very cold water and stir until everything is well-combined. Be careful not to over mix, there must still remain pieces of butter, it’s normal.

3. Put the dough on a lightly floured work surface and roll out. The length should be approximately three times longer than the width.

4. Fold the top of the dough on the center, then the bottom on it. Before folding, remove the excess of flour. Don’t panic, the pictures speak for themselves. 🙂

5. Turn the dough of quarter turn to the left or to the right. Once you’ve chosen the direction you must keep it for the next turns.

dough

6. Repeat four more times the steps 3 to 5. In the end, you’ll have folded the dough 5 times. If you encounter difficulties while working the dough, you can place it a few minutes in the fridge or flour even more the surface.

7. When you’re done, refrigerate until needed (minimum 30min).

Now for the caramelized apples:

1. Peel and remove the seeds of the apples. Cut them into ~0,5cm slices. You need 8 of them.

2. Melt the butter in a pan and place the slices. Add the honey.

3. Cook over medium heat and flip the slices regularly.

4. When the fork easily pierces the apples, they are cooked enough. It shouldn’t take more than 5 to 10min. Remove from the pan and let them cool down.

Last preparation, the almond cream:

1. Cream the softened butter with the sugar. You should take your butter out of the fridge minimum 1h30 before beginning to make this step easier.

sugar

2. Then, add the eggs, at room temperature, one by one, and the grounded almonds. Whisk until the mixture is smooth.

3. Refrigerate while we roll out the dough.

It’s time to assemble!

1. Divide your dough in half and roll out each half on a floured surface or on a floured parchment paper to ~2mm thickness.

dough

2. Take a mold of the good size and cut circles using a sharp knife. If the parchment paper is floured enough, the dough should peel off easily.

dough

3. In each half, you should be able to cut 5 circles.

dough

4. Take the scraps and lay them on top of each other, don’t form a ball. Re-roll the scraps to have further circles. At the end, you must have 16 circles of 10cm.

5. On 8 circles, spread some of the almond cream, leaving 1cm border. Add a slice of apple on top*. Don’t forget the bean!

*If you make a galette of 26cm, place pieces of apples all over the surface.

almond cream

6. Put water on the border and cover with the other circles. Score all over the galettes with the back of a knife to weld the two parts. You can watch this video to see the technique.

7. Wash the top with the egg/liquid cream mixture without touching the edges. Refrigerate 1h or freeze for 15-20min.

egg wash

8. Wash a second time and then, draw the patterns of your choice with the back of a knife. You mustn’t cut the dough, just apply a light pressure. Create a hole in the middle.

pattern

9. Cook them 30min in a 170°C preheated oven (fan-assisted) and then lower the temperature to 160°C and cook 5 more minutes*. They should be nicely browned without any white spots.

*For a bigger King Cake, the cooking time is longer, 40min at 170°C, and 5min at 160°C.

king cake

For the syrup:

1. Bring to boil the water and honey.

2. Brush the top of the mini galettes right out of the oven.

Your mini King Cakes are ready! Enjoy!

Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.

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