By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show


Corman Artisan

Baker-Pastry chef

Corman caramel-fruit filling

8 cakes


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.


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