• Baker-Pastry Chef

Corman caramel-fruit filling

  • 1 completion stage



  • Cut the apricots into small cubes. Peel the apples and cut into small cubes of about 15 x 15 mm. Pipe the filling with a nozzle n°6 on the puff pastry discs.
  • Spread the apple pieces evenly over the galettes. Place the apricot pieces between the apples and sprinkle with pieces of caramel.
1200 g filling of your choice (either the traditional filling or the rich almond filling) 2 Jonagold apples 280 g Dried apricots 60 g Hard caramel