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Culinary Studies: Apple Galette | Howard Community College (HCC)

158 views / Oct 14, 2016


Chef David Milburn, Pastry Chef Coordinator the Center for Hospitality and Culinary Studies at Howard Community College, demonstrates how to make a fall favorite—apple marzipan galette.

For more information about the Center for Hospitality and Culinary Studies, visit www.howardcc.edu/hospitality.

Howard Community College (HCC) is the preferred college choice for students and families in Howard County, Maryland. A public community college, HCC offers associate degree and certificate programs, and workforce development training and continuing education classes, to nearly 30,000 students each year.

Pastry Dough
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons sugar
• 1/4 teaspoon salt
• 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
• 1/3 cup ice water

Filling
• 4 Apples – Golden Delicious, Granny Smith, Gala or a combination of apples
• 1 tablespoon Unsalted Butter, cold and cut into small pieces
• 2 tablespoons Sugar
• 1 tablespoons Apple Jack
• 1/2 teaspoon Cinnamon
• ¼ cup Dried Cranberries, coarsely chopped
• 7 oz Marzipan
• 1 tablespoon Honey
• 1 tablespoon unsalted butter, cut into small pieces
Glaze and Topping
• ¼ cup Apple Jelly for glazing
• 2 tablespoons of water
• ⅛ cup Sliced Almonds Toasted

1. In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Slowly pour in the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic and refrigerate until chilled about 30 minutes.
2. Soak dried cranberries in the Apple Jack for 10 minutes or more. Peel, halve and core the apples and slice them crosswise 1/4 inch thick. In a skillet, sauté the apples, 1 Tbs butter and sugar until they just begin to soften. Add the cinnamon and cranberry combination to the apples and let cool slightly.
3. Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-inch circle and transfer to a large rimmed baking sheet. Roll out the marzipan to a 9-inch circle and place in the center of the rolled out pastry dough. Spread the sautéed apples over the marzipan leaving a 1 inch boarder of pastry dough. Drizzle the honey over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
4. Bake the galette for about 45 minutes, until the pastry is nicely browned and crisp and all of the apples are tender.
5. Heat apple jelly and water in a sauce pan until jelly has melted. With a pastry brush, apply a thin coat over the apple and the crust. Top with toasted almonds. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

Caramel Sauce
1 lb 6oz Heavy Cream
13 oz Sugar
10 oz Corn Syrup
2 ¼ oz Butter, cubed, soft
1 oz Apple Jack

1. Warm cream in a sauce pan and keep on a very low heat while making the caramel.
2. In a large heat proof bowl, fill with ice for an ice bath. Combine the sugar and corn syrup in a sauce pan and slowly cook over medium heat stirring until sugar has dissolved. Stop stirring and cook to a golden caramel color. Remove from heat and immediately stop the cooking by placing the hot pot on top of the ice bath for 10 seconds.
3. Remove from the ice bath and stir in the butter, warm cream and Apple Jack mixing until fully blended. Allow to cool or serve warm.

Serve warm galette with caramel sauce and vanilla bean ice cream. Enjoy! Chef Milburn

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