Recipe The Galapian

Thanks to Alain BOUCHARD for this recipe - Pastry Chocolaterie Passion Chocolat - Apt -84400

recette le Galapian

Process :

Smear a pie circle 24 cm in diameter and 1.5 cm high in pie dough.

Arrange yellow melon slices APT florets cut to 3 mm thick.

Garnish dome with the almond machine.

Decorate with bigarreaux and Angelique Fleurons d'APT, bake at 220 ° C for 12 to 15 minutes.

Glaze with honey syrup once cooked and iron in oven for 3 minutes to set the glaze.

Recipe given for 6 to 8 Galapians.

Pastry :

  •     600 g of butter
  •     370 g icing sugar
  •     125 of almond powder
  •     4 eggs
  •     5g of salt
  •     250g of flour
  •     vanilla Q.S.
  •     750 g flour

Mix in order. Leave to rest in the refrigerator for 2 hours.

Appliance with almonds :

  •     1 l of egg white
  •     250 g of sugar
  •     750 g of raw almond powder
  •     500g of sugar

Beat the whites, meringue with the 250 g sugar.

Sift the almond powder with the 500 g sugar.

Make the mixture white and almond sugar.
Honey syrup:

Honey syrup :

  • 500 g of water
  • 500gof lavender honey

Bring to a boil.

Montage GalapianA.Bouchard