Apple Yuzu Galette by Stéphane Glacier


1030 g Cold water
75 g Salt
900 g Butter, Softened
3 kg Flour (half French T65 flour & half all-purpose flour T55)

Dissolve the salt in the cold water. Melt the butter. Add the flour to the melted butter and salted water. Do not over-mix. Refrigerate the détrempe dough overnight at 4°C (40°F). Measure out 3,400 g of dough, and assemble with 1 kg dry butter block. Do a total of 5 turns, resting in the refrigerator between each turn. If using a dough sheeter, use setting #9.


1 L Milk
200 g Egg Yolks
250 g Sugar
80 g Custard Powder
80 g Butter
1 Vanilla Bean, split length-ways and scraped

Heat the milk, half of the sugar and seeds from the vanilla bean. In a bowl, blanch the egg yolks with the remaining sugar, then add the custard powder. When the milk mixture comes to a boil, pour some over the egg yolk mixture, mix and return all contents to the pan. Boil for 2 minutes, whisking vigorously. Add the butter, whisk until smooth and tip into a stainless-steel pan lined with plastic wrap. Cover pastry cream with plastic wrap directly on the cream’s surface, and place in the freezer for 15-20 minutes to cool. Refrigerate.


500 g Butter, Softened
500 g Powdered Sugar
500 g Ground Almonds (1/2 white ½ unskinned)
600 g Eggs
100 g Custard Powder
50 g Rum
25 g Orange Peel
450 g Pastry Cream

Use a flat beater to cream the butter. Add the sugar, ground almonds, eggs, custard powder, rum, orange peel and pastry cream. Do not whip.


2 liters Water
1.2 kg Sugar
400 g Yuzu
2 kg Golden Delicious Apples

In a saucepan, bring the water, 1200 g sugar and yuzu puree to a boil. Peel the apples and cut in half. Remove the core and cut each half apple into 4. Put the apples in the boiling yuzu syrup and cook over low heat for 15 minutes. Once cooked, the apples should be soft throughout. Leave to cool in the syrup. Drain, but retain the syrup for finishing garnish.


Cut two pieces of puff pastry to 20 cm diameter each.

Pipe on the almond cream.

Place the yuzu poached apples on the cream.

Pipe a little almond cream on the apples to ensure the top piece of pastry will adhere to the apples.

Don’t forget to add a feve or bean for the traditional “prize” in a King’s Cake.

Cover with the second piece of puff pastry dough and crimp the edges.

Brush with egg wash (200 g milk, 300 g egg yolks). Put in a blast chiller for about 5 minutes.

Brush again with egg wash, and use a paring knife to lightly score a decorative pattern.

Bake at 180°C (360°F) for 40 minutes.


Brush with syrup when baked (300 g water, 350 g sugar & 50 g glucose). Return to the oven for 3 minutes.


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