Salted caramel apple galette de rois
]Salted caramel apple galette de Rois is my vegan spin on the traditional French pastry that is in almost every bakery in France. This age old tradition has quite a bit of history behind it and I am pretty sure that the original pastry is the king of all kings, but my version came pretty close. There are quite a few varieties that you can make, but I thought the best kind of filling must be salted caramel with apple and a frangipane filling. What can beat almond, apple and caramel laced in a flaky dough.
Salted caramel apple galette de Rois is my vegan spin on the traditional French pastry that is in almost every bakery in France. This age-old tradition has quite a bit of history behind it and I am pretty sure that the original pastry is the king of all kings, but my version came pretty close. There are quite a few varieties that you can make, but I thought the best kind of filling must be salted caramel with apple and a frangipane filling. What can beat almond, apple, and caramel laced in a flaky dough?
I made another galette a couple years ago, filled it with Nutella and strawberries, but it wasn’t quite the right kind of fit for this season. It was when we just arrived in France and I was smitten with the combination of puff pastry and it’s royal love affair with almond frangipane. The French are the connoisseurs of pastry and that is a for sure a fact. I really always wanted to dive into making their decadent pastries, but since becoming vegan getting qualified the vegan way is very very difficult in France. Veganism slowly but surely getting more and more known for the French culture, just as it is the same in South Africa. So it might take a couple years to catch on.
It is really a passion of mine to have my very own cafe or even vegan baking school to equip and provide these services, or even to make the traditional food that I know and love from France and South Africa in a more plant-based friendly manner. A Girl can dream am I right? It will take a while though before this will become a reality and I have to say that since the year has started two of my goals has already been realized. So it’s good setting goals and just taking the plunge and believing that you are capable to make things happen. Sometimes it just takes time and mostly when the time is right, otherwise, you won’t be ready.
One thing you won’t need a lot of time waiting for is this amazing galette de Rois. I asked a few Frenchies and not a lot of them know the exact reason for the whole tradition, to know more click here. Any tradition that involves food is a def go in my book, especially pastry!
- Two sheets of vegan puff pastry (for homemade click Here)
- 2-3 sliced granny smith apples
- 1/2 cup Vegan caramel sauce
- Flaky sea salt
Vegan frangipane filling
- 1/3 cup olive oil or coconut oil melted
- 2/3 cup coconut sugar or maple syrup
- 2/3 cup gluten-free flour or plain all purpose flour
- 1/4 cup aquafaba (chickpea brine from a tin)
- 2 cups almond meal
- 1/2 tsp almond essence or vanilla essence
- Pinch of salt
- Preheat oven to 175 degrees Celcius.
- Start by making the frangipane filling, mix together the almond flour, flour, oil, aquafaba, salt and vanilla essence.
- Whisk very well until the frangipane comes together and then set aside.
- Spread out the puff pastry and cut into a circle by using a plate or tart base.
- Smear on the frangipane evenly on the bottom layer, leaving about one and half cm open on the edges of the puff pastry and then layer the sliced granny smith apple.
- Then brush over the cooled vegan caramel, sprinkle on some salt flakes and then wet the sides of the puff pastry of the bottom layer and then add the second layer of puff pastry on top.
- Make designs on the top part of the puff pastry with a very sharp knife, be careful not to push all the way through.
- Brush the top with melted vegan butter and then bake for 15-20 minutes until golden brown on top.
- Wait to cool before slicing and serving, you can serve this galette with some vanilla ice cream or whipped coconut cream.
- Place in an airtight container for up to one day, after that the pastry isn’t as fresh so best to serve it the day you made it.