CLEMENTINE FILLING

Mix the Pectin NHX with the sugar. Incorporate this mixture into the clementine compote previously heated to about 45°C (113°F). Bring briefly to a boil, then cool down.

ALMOND CREAM

Soften the butter to a creamy consistency. Add the icing sugar, almond powder, and WARMTEX, all sifted together. Cream the mixture without incorporating air. Gradually add the eggs, then the alcohol if desired.

ASSEMBLY AND FINISHING

Roll out the puff pastry to a thickness of 3 mm and cut out 20 cm Ø discs.
Using an 8 mm Ø piping bag, garnish the clementine filling onto half of the discs, leaving a 2 cm border (about 120 g per galette).
Then, with a 10 mm Ø piping bag, add the almond cream on top (about 150 g per galette).
Brush the edges with egg wash and cover with another puff pastry disc.
Place the galettes on a silicone galette baking mat.
Bake in a convection oven at 190°C (374°F) for approximately 45 minutes.
When removed from the oven, turn the whole thing over and remove the silicone mats. Finally, glaze with syrup, icing sugar or caramel powder.