Classic frangipane galette made with
– homemade puff pastry,
– almond cream
– pastry cream,
– syrup for the topping.
Equipment used
– Baking tray
– Greaseproof paper
– 1 bean
– Rolling pin
Ingredients
Puff pastry
✔300g flour
✔5g salt
✔150g warm water
✔100g melted butter
✔150g tourage butter
Pastry cream
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder
Almond cream
✔85g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔10g rum
Frangipane cream
✔2/3 almond cream
✔1/3 pastry cream
✔30g chopped almonds
The recipe
Serves 4 to 6
Puff pastry (the day before)
✔300g flour
✔5g salt
✔150g warm water
✔100g melted butter
✔150g tourage butter
Pour the flour, salt, water and melted butter into the food processor bowl and mix the ingredients. Make a ball and incise with a knife, forming 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. 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. You have now completed two rounds. Shrink-wrap your pastry and chill for at least 1 hour.
Make 2 more rounds in the same way. Shrink-wrap your pastry and chill overnight. You can then use it as is or make two extra rounds to obtain a finer puff pastry.
Pastry cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder
Heat the milk in a saucepan. Mix the egg, sugar and cornflour in a bowl. Pour the hot milk over the mixture and return to the saucepan until thickened. Strain and chill.
Almond cream (the day before)
✔85g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔10g rum
Mix all the ingredients together.
Frangipane cream
✔30g chopped almonds (Optional)
Mix the almond cream (2/3) with the pastry cream (1/3). Optional: I added some finely chopped almonds for a little crunch. Line a 14cm-diameter entremet circle with parchment paper. Place in the freezer overnight.
The next day, cut your puff pastry in half and roll it out into two large squares to hold your galette.
Place back on your baking tray, wrap and chill in the fridge for at least 30 minutes to keep the pastry fresh. (Use a cutter or scalpel to cut the pastry so as not to crush the leaves).
Place the frozen frangipane cream in the middle. Brush water all around the frangipane cream, then place the second square of puff pastry on top. Press down all around to divide the pastry without crushing it too much.
Cut out the pastry with a cutter, using a circle or saucepan lid. Turn over.
Brush the top of the galette with an egg yolk/cream mixture on the top only (be careful not to apply egg yolk to the edges) then place in the fridge for at least 10 minutes to allow the yolk to dry slightly.
Brush with more egg yolk and decorate with the back of a knife. Place your galette in the fridge for 30 minutes before baking. Prick the pastry (make small holes with a wooden skewer) around your decoration so that the air escapes during baking. Place 4.5 cm high wedges or small circles on your baking tray and place a wire rack over them to prevent your galette from puffing up too much.
Place in the oven at 180°C for 20 minutes, then lower the temperature to 160°C for 40 minutes. Brush your galette as soon as it comes out of the oven with a mixture of water and sugar (brought to the boil in a small saucepan) to give it more shine.
