Snack of the week: galette des Rois tatin style

The parade of logs, chocolates and countless New Year’s desserts has barely passed, and now the Galettes des Rois are back this January 6. A moment of joy, an amber color, an irresistible crunch… How can one not appreciate the epiphany, this Christian tradition that inspired is the custom of sharing a pancake in France. However, over the years, many galette fans tire of its basic decoration: of frangipane.So to kick off 2025 with a note of innovation, this year we’re opting for a pancake-style pancake consisting of two layers of batter containing delicate pieces of caramelized apple.

A recipe that requires only a few ingredients and is very easy to make, provided you get the caramel right, a tricky step that can quickly turn into drama. Never stir the caramel with a spoon or a utensil, risking it crystallizing, but prefer regular oscillations of the pan until the sugar melts and turns a beautiful amber color. It’s enough to enhance the delicious and comforting notes of the rich apple slices and the crisp flaking of the buttered pastry. or innovation in 2025?

Tatin style galette des Rois recipe

Ingredients:

The steps

Prepare the apples

Peel the apples, cut them into quarters and remove the core. Reserve half of the quarters. Cook the other half in a pot with a little water. When the apples are cooked, mash them to make a compote.

For caramel

Melt the sugar in a heavy-bottomed pan until it turns amber, remove the pan from the heat, add the butter and mix it into the caramel with a wooden spoon. Return the caramel to the heat and add the remaining apples. Cook for ten minutes to absorb the caramel.

For the dough

Put the dough in a cookie sheet or on a tray lined with baking paper and pierce with a fork. Run a brush dipped in cold water 2cm from inside edges to facilitate adhesion.

Assemble the cake

Garnish with the compote and place the caramelized apple wedges. Put the beans on one edge (to minimize the risk of falling on them when cutting the pancake). Cover with a little water.

Cooking and grooming

Brush the surface of the pancake evenly in two batches, waiting a quarter of an hour between each layer, then decorate as desired. Let it rest in the refrigerator for a few hours. Bake the pancake at a temperature of 175°C for 45 minutes in a preheated oven.