Spiced Apple Galette
with Chantilly Cream
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Pâte feuilletée
2 cs
Farine tout usage
(Contient Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
113 g
Canneberges entières
237 ml
Crème
(Contient Lait)
1 pièce(s)
Orange
Informations nutritionnelles
Instructions
Core, then thinly slice apples. Zest, then juice orange. Combine apples, cranberries, orange zest, orange juice, flour and 1/3-cup sugar in a large bowl. Toss to coat.
Unroll pastry, then place on a parchment-lined baking sheet. Gently roll pastry out to fill baking sheet. Remove wax paper.
Place apple filling in the center of the pastry leaving a 1-inch perimeter. Carefully fold the pastry over the filling. Brush pastry with 1 tbsp oil, then sprinkle demerara sugar over top. Place galette in the middle of the oven and bake until golden-brown and cooked through, 24-26 min.
While galette bakes, combine cream and vanilla sugar in a large bowl. Whisk constantly, until cream is thickened and forms soft peaks, 3-4 min. Set aside in the fridge until ready to serve.
Let galette rest 4-5 min before cutting. Cut the galette into 12 squares. Transfer to a platter and let sit at room temperature until ready to serve. When ready to serve, spoon chantilly cream over each square.