Quince and almond galette

Mix together the butter and the flour. Roll out to form a square. Set to one side.

Mix together without kneading the flour, melted butter, salt and gradually add the water. Roll out into a square slightly smaller than Détrempe 1. Put in the fridge. Butter and fold with 6 single turns. Roll out to a 2.5mm thickness. Cut 2 discs, 12cm diameter. Bake at 170°C between two baking trays and mats. Roll a piece of puff pastry to a 2.5mm thickness and chill at 4°C. Roll the puff pastry scraps to a 2mm thickness and cut with a lattice pastry roller. Lightly moisten the chilled piece of puff pastry and arrange the lattice on top. Put in the freezer for 10 minutes before cutting into 20cm diameter discs. Bake at 170°C and brown between two baking trays and mats. Brush with syrup at 30°C.

Roast the raw almonds in the oven at 150°C for 25 minutes. Cool. Mix in a food processor with the sugars and the T55 flour. Place in a mixer bowl with the butter and fleur de sel. Mix to a paste. Pass through a sieve. Cool to 4°C. Press 180g per cake loosely between two greased 20cm and 18cm diameter circles to create an openwork circle. Bake for 20 minutes at 150°C. Turn out the circle while still warm.

Bring the milk to the boil with half the caster sugar. Beat the egg yolks with the other half of the sugar and the cream powder. Add to boiling milk and bring to a boil. Cool quickly to 4°C

Roast the raw almonds in the oven at 150°C for 25 minutes. Cool and blend with icing sugar. Make a creamy butter and add half the powders, then the whole egg and the rest of the powders. Mix without emulsifying. Add the pastry cream and rum.

Cook dry the granulated sugar 1 to caramelise and deglaze with the butter. Add the diced Golden apples and the caster sugar 2. Cook lightly. Cool and set aside for assembly.

Place a puff pastry disc in the bottom of the streusel decorated circles. Pipe 250g of raw almond cream on top and arrange 70g of caramelised apple cubes. Insert the token. Bake for 20 minutes at 150°C. Cool. Turn out and powder with snow decor. Place on a cake board and garnish with PONTHIER Provence Quince Purée. Top with the decorated puff pastry disc.