Frangipane galette composed of
– homemade puff pastry,
– frangipane cream,
Equipment used
– Baking tray
– Greaseproof paper
– 1 cutter
– 1 pastry or dessert ring
– 1 bean
– Rolling pin
– 1 pastry brush
Ingredients
Puff pastry (the day before)
✔375g flour
✔6.5g salt
✔185g tempered water
✔125g melted butter
✔185g tourage or PDO butter
Pastry cream
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder
✔3 stoppers of rum
Almond cream
✔100g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔3 stoppers of rum
Frangipane cream
✔almond cream
✔140g custard cream
✔30g chopped almonds
The recipe
Serves 6
Puff pastry (the day before)
✔375g flour
✔6.5g salt
✔185g tempered water
✔125g melted butter
✔185g tourage or PDO butter
Pour the flour, salt, water and melted butter into the bowl of a food processor and mix the ingredients. Make a ball and score with a knife to form a cross.
Cover with clingfilm and chill for at least 30 minutes. In the meantime, place your tourage butter (or conventional butter) in greaseproof paper, folding the sheet into a square about 15 to 16 cm square. Flatten with a rolling pin to achieve an even thickness.
Roll out the dough into a cross shape on a floured work surface. Place the butter in the centre.
Fold the 4 sides of the pastry into the centre. Then roll out the pastry lengthways. Trim the ends if necessary to make a nice rectangle.
Rotate the pastry a quarter turn and fold the pastry in three, the right side towards the middle and then the left side. Roll out the pastry lengthways and fold in three again, first the right side and then the left. Two rounds have now been completed. Use a cutter to cut the pastry on both sides at the fold.
Shrink-wrap your pastry and chill for at least 1 hour.
Make 2 more rounds in the same way. Cut the pastry with a cutter. Shrink-wrap the pastry and chill overnight.
Make two more rounds to obtain a thinner puff pastry.
Pastry cream (the day before)
100ml milk
1 egg
15g sugar
10g cornflour
Vanilla powder
3 capfuls rum
Heat the milk in a saucepan. In a bowl, mix the egg, sugar and cornflour. Pour the hot milk over the mixture and return to the saucepan until thickened. Turn off the heat and add the rum. Pour into a bowl, strain and set aside in a cool place.
Almond cream (the day before)
100g almond powder
65g icing sugar
65g softened butter
1 egg
3 capfuls of rum
Mix all the ingredients together.
Frangipane cream
✔almond cream
✔140g custard cream
✔30g chopped almonds
Mix the almond cream and the pastry cream (about 140g) previously loosened a little with a spatula. I added some chopped almonds to add a little crunch. Line a circle with the cream on greaseproof paper. You can use a pastry ring. Place a bean on top and freeze overnight.
The next day, cut your pastry into two equal parts and roll out each part of your puff pastry into a square.
Place your frozen frangipane cream in the middle of one of the squares. Brush water all around the frangipane cream. Cover with the second square of puff pastry. Press all around with your thumb to separate the pastry. Using a pastry ring or pastry cutter, cut out the pastry (use a cutter or scalpel rather than a knife to cut the pastry and avoid crushing the leaves). Turn out onto a baking tray.
Brush egg yolk/cream over the top only (be careful not to apply egg yolk to the edges) then chill for at least 10 minutes to allow the yolk to dry. Brush with more egg yolk, leave to dry and decorate with the back of a knife as desired.
Prick the pastry around your decoration so that the air escapes during baking.
Bake at 180°C for 20 min, then lower the temperature to 165°C for 40 min. I placed 4.5 cm high entremet circles at the 4 ends of my baking tray and placed a wire rack over them.
As soon as it comes out of the oven, brush your galette with a mixture of water and sugar (brought to the boil in a small saucepan) to give it more shine.
