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Corman Artisan

Baker-Pastry chef

Corman caramel-fruit filling

8 cakes

Preparation

1200 g filling of your choice (either the traditional filling or the rich almond filling)
Jonagold apples
280 g Dried apricots
60 g Hard caramel
  • 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.

Tip

  • For an even more pronounced taste, add roasted almond pieces.