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A caramel chocolate apple galette with a piece missing
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5 from 1 vote

Caramel Chocolate Apple Galette

A golden-brown pie crust slathered with chocolate ganache, piled high with apples and drizzled with a caramel sauce.
Prep Time30 mins
Cook Time45 mins
Resting Time2 hrs
Course: Dessert
Keyword: apple, apple galette, Caramel, caramel apple, Chocolate, chocolate apple, chocolate caramel, galette, pie dough
Servings: 12

Ingredients

For Pie Dough:

  • 1 1/4 cup (158 grams) all-purpose flour
  • 3/4 tablespoon salt
  • 3 tablespoons (42 grams) unsalted butter cold and cubed
  • 6 tablespoons (74 grams) shortening chilled
  • 1/4 cup ice water

For Chocolate Ganache:

  • 1/2 cup (85 grams) chocolate chips
  • 1/2 cup heavy cream

For Apple Filling:

  • 3 apples cored and sliced
  • 1/2 cup (106 grams) brown sugar packed
  • Juice of 1/2 lemon
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • heavy cream as needed
  • granulated sugar as needed

For Caramel:

  • 1/2 cup (99 grams) granulated sugar
  • 2 tablespoons cold water
  • 1/3 cup heavy cream
  • 1 tablespoon (14 grams) unsalted butter

Instructions

For Pie Dough:

  • In a medium bowl combine the flour and salt.
  • Add the cold butter and shortening. Using clean hands work it into the flour until it is a coarse texture with a few larger chunks.
  • Slowly drizzle the cold water in a little bit at a time, working it into the dough. When the dough begins to clump together stop adding water.
  • Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
  • Form the dough into a disc shape and cover. Chill for at least 2 hours.
  • Place the dough on a clean and floured surface and begin to roll it out into a 12-inch circle. The dough should be about 1/8 of an inch thick.
  • Transfer the dough circle onto a baking sheet lined with parchment paper or a silicone baking mat. Place in the fridge until you are ready to assemble.

For Chocolate Ganache:

  • Add the chocolate chips and heavy cream to a small saucepan over medium heat and stir until fully melted.
  • Let the ganache cool slightly and then spread the ganache over the dough circle, leaving about 2 inches of the edge empty.
  • Place the dough circle back in the fridge while you prepare the apples.

For Apple Filling:

  • Preheat the oven to 400 degrees (F).
  • In a medium bowl combine the sliced apples, brown sugar, lemon juice, cinnamon, and salt. Stir to fully coat the apples.
  • Arrange the apple slices on top of the chocolate, leaving space around the outside.
  • Fold the edges of the dough on top of the apples.
  • Brush the dough with heavy cream and sprinkle with granulated sugar.
  • Bake for 40-45 until deeply browned. Remove from oven and allow to cool completely.

For Caramel:

  • In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
  • While the sugar cooks warm the heavy cream in the microwave.
  • When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
  • Remove from heat and add butter. Whisk until melted and smooth. Let cool.
  • When the caramel and the galette have both cooled slightly, pour the caramel over the galette to your liking.