Speculoos galette

• Using the dough hook of the stand mixer, combine the two types of flour, butter and salt while slowly drizzling in the vinegar and water.
• Form into a ball and let rest in the refrigerator.
• Roll out the dough and insert the butter sheet.
• Close the dough parcel and give it its turns.

• Prepare a traditional pastry cream.

• Cream the softened butter with the two types of sugar and the cinnamon.
• Add the ground almond and flour.
• Gradually incorporate the eggs.
• Stir until smooth then add the room-temperature pastry cream followed by the warmed rum. 

Blanch the whole oranges in salted water.

Cut into pieces and blend with the juices using a hand mixer.

Heat to 40°C then add the combined pectin, sugar and dextrose.

Heat to 100°C (40° Brix). Remove from the heat and let cool. 

• Combine the egg whites with the sifted icing sugar then add the vinegar. 

• Perform 5 single turns on the dough, respecting the resting time between each. Roll out to a thickness of 2 mm and cut into Ø26 cm circles. Let rest.
• Pipe out 300 g of speculoos frangipane in Ø20 cm circles on sheets of baking paper. Pipe out 60 g of citrus confit then pipe out another 100 g of frangipane. Smooth, then place in the freezer.
• Moisten the edges of a puff pastry circle with water using a brush. Place a frangipane insert in the centre. Top and seal with another circle of puff pastry giving it a quarter turn. Turn the galette over and moisten with a brush and sprinkle with sugar. Turn the galette over placing the sugar coated side on the sheet of baking paper. Prick the surface and bake in a 165°C convection oven for approximately 50 minutes.
• Remove from the oven, turn the galette over and glaze lightly with maple syrup then return to the 165°C oven for another 5 minutes. Let cool for 5 minutes then, using a piping cone, decorate with royal icing, scatter with slivers of raw almonds and let dry in the 165°C oven for 3 minutes.