Galette des Rois made with Apples and Calvados

Preparation

1. INVERTED PUFF PASTRY :

   Using a spatula, mix together 230g of Isigny PDO pastrymaking butter with 99g of flour. Shape the dough into a square and leave to rest until the next day.
   Prepare the base dough: place 292g of flour, 44g of butter and the salt in the pastry blender and then add cold water. Knead with the hook. Leave the dough to rest for 15 minutes at room temperature and store in a cool place until the next day.
   The next day (2nd day), incorporate the base dough into the butter/flour mixture prepared the day before. Make a book fold (double fold) and leave to chill for 2 hours.
   Make another book fold and leave to rest once again for 2 hours in the refrigerator. Make a three fold and leave to rest overnight in the refrigerator.
   On the third day, roll out the dough (using the dough sheeter) to 3.75mm thick, lay out the dough and cut circles in it (lower circle: 20cm in diameter, upper circle: 21.5cm in diameter). Leave them to rest for 2 hours in the refrigerator before assembling.

   APPLE MARMALADE :

   Cut the apples into cubes, add the sugar, vanilla and lemon juice.
   Stew the whole lot but make sure the apple cubes are only partially cooked.
   Mix together the calvados, water and cornstarch in a bowl.
   Pour the mixture over the apples and cook once again. Cool quickly.

   CALVADOS ALMOND CREAM :

   Mix together the softened butter and icing sugar.
   Add the almond powder and the cornstarch. Add the egg, pastry cream and calvados. Mix well.

   VANILLA PASTRY CREAM :

   Boil the milk, cream and vanilla in a saucepan.
   Mix together the egg yolk and sugar, then add the cornstarch.
   Filter the preparation to remove the vanilla pod.
   Put it back in the saucepan, then boil and cook it as you would for a pastry cream.
   Add the butter and mix well.

   EGG WASH :

   Beat the eggs with the cream.
   Filter the preparation before use.

   ASSEMBLY
   Brush the edge of one puff pastry circle (20cm in diameter) with water and fill the inside of this circle with almond cream.
   Cover the whole lot with a 2nd circle of puff pastry (21.5cm in diameter). Seal the edges, taking care to avoid any air bubbles.
   Leave to rest for at least 2 hours in the refrigerator.
   Brush the galette with the egg wash and then score patterns on the top with the blade of a knife (do not pierce the dough).
   Bake for 50 minutes at 170°C. Leave to cool on a rack.