Delicious Apple Galette with Pastry Cream

Start by sifting all-purpose flour into a mixing bowl. Add in sugar and a pinch of salt. Cut cold butter into cubes and combine with the flour.

Using your fingers, mix the butter into the flour until it resembles coarse crumbs. Gradually add cold water while gently kneading until the dough forms a ball. Make sure it is not sticky and avoid overworking the dough to keep it flaky.

Wrap the dough in plastic wrap and refrigerate for 30 to 40 minutes.

Peel and core the apples, then slice them thinly. In a bowl, combine the sliced apples with sugar, ground cinnamon, lemon juice, and corn starch.

Gently toss the apple mixture to ensure each slice is coated well with the ingredients.

In a small bowl, whisk together the egg yolk with milk until combined. This will give your galette a beautiful golden finish.

In a saucepan, heat milk until it is warm but not boiling. In a separate bowl, whisk together egg yolks, sugar, and corn starch until smooth.

Gradually pour the warm milk into the egg mixture while whisking continuously to temper the eggs. Pour this mixture back into the saucepan and cook on low heat, stirring constantly until it thickens. Remove from heat and stir in vanilla extract and butter until smooth.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Roll out the chilled dough on a floured surface into a rough circle. Transfer it onto a baking sheet lined with parchment paper.

Spread the pastry cream in the center of the dough, leaving a border. Pile the prepared apple mixture on top of the cream.

Fold the edges of the dough over the filling, creating a rustic look. Brush the edges with the egg wash and sprinkle with sesame seeds if desired. Bake for 30-35 minutes until the crust is golden and the apples are tender.