Frangipane Galette

Hello food lovers!!

It’s galette season—could I have possibly skipped it? Not really…

And yet, initially, I wasn’t a huge fan of frangipane galette des rois. That was until the day I opened my pastry bible to the right page… that is, page 144 of “Sensations” by Philippe Conticini!! Yes!! Him again! 😉

This recipe is simply a bombshell!! But a delicious one—light, airy, and delicately balanced with the perfect almond flavor.

(Photo above from January 2020 using inverted puff pastry)

It’s not particularly difficult to make, but as always, the Chef’s tips make it foolproof. You’ll first prepare a pastry cream, then an almond cream, and you’re all set!

The assembly is key to a successful galette, so I’ll go over some important steps.

I decided to make galettes of different sizes, using my fluted cookie cutters from De Buyer to create a nice decorative edge.

For the cream, I also used round cutters to ensure an even distribution. It’s important that no cream gets on the edges of the dough, as they need to stick together when sealing the top layer.

Absolutely crucial step… Don’t forget to insert the fève!! I must emphasize this because I’ve forgotten more than once!! 😉 And once the cream is covered, retrieving it becomes a battlefield!

I then placed the top layer of pastry, which I had pre-scored using the blunt side of a knife (you can create different patterns or grids).

Finally, I applied the egg wash to achieve a beautifully bronzed galette!

You’ll notice I used store-bought thick puff pastry (I was a little lazy this time!!), and the result was pretty great! 🙂 For an extra indulgence, you can make your own puff pastry, which is always better… Or go for an inverted puff pastry, the ultimate choice!! (Photo below from January 2020 using inverted puff pastry).

Note from January 2019: Some have reported that the almond mixture turned out too runny. Without questioning the Chef’s recipe, I recommend carefully weighing the eggs and adding the rum gradually. If the texture seems too liquid, don’t add all the rum.

My Other Recipes

For reference, here are some other recipes I’ve shared:

• Frangipane galette with inverted puff pastry
• Apple galette des rois, a variation for those who don’t love almonds
• Brioche des rois, the famous southern version
• Praline almond and candied pear galette, an elegant and delicate version
• Epiphany crown, a super soft treat to share
• Pistachio galette des rois, for pistachio lovers
• Hazelnut and Gianduja galette des rois, an incredible flavor combination
• Rolled Epiphany crown with hazelnut spread, a gourmet version with a wow effect!

Necessary Utensils:

A stand mixer,

A rolling pin,

A small saucepan,

A mixing bowl,

A spatula,

A 24 cm pastry ring,

And a good paring knife.

Shall we get started? The recipe, Chef!

Print Recipe

Frangipane Galette

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pastry – French

Serves: 10 Difficulty: Medium Price: $

Cooking Time: 2 heures

Ingredients

• 2 puff pastries (280 g each)
• 200 g vanilla custard (recipe on the blog)
• 2 eggs (90 g approx)
• 110 g butter at room temperature
• 110 g almond powder
• 110 g iced sugar
• 60g white rhum
• 1/2 teaspoon of flower salt
• 1 egg and 1 tablespoon of milk
• A little bit of iced sugar for the final glazing

Instructions

1

Make 200 g of vanilla custard (recipe in "basics" on the blog)

2

Mix the butter with almond powder and iced sugar in your food processor.

3

When you get an homogeneous mixture, place the whip in your food processor and add the eggs one by one.

4

Add the vanilla custard and keep whipping slowly (speed 2 on a scale from 1 to 6).

5

Add the flower salt and the rhum and whip again at hight speed (speed 5 on a scale from 1 to 6).

6

Set aside in your fridge for 15-20 minutes so that the cream thickens.

7

Unroll your puff pastries.

8

Mound the frangipane cream in the center, do not get closer than 1 cm-1,5 cm form the border.

9

Place the bean in the cream!

10

Decorate the second pastry with the tip of a paring knife.

11

Place the second pastry on the first one.

12

Make sure not to leave air bubbles between the cream and pastry. Press gently the edges together.

13

Make 5 cuts to help the steam get out of your galette during baking.

14

Beat the egg and milk and brush the cake.

15

Set aside in your fridge for 45 minutes.

16

After 35 minutes, preheat your oven at 175 degrees.

17

Brush again the cake with the egg and milk mixture.

18

Bake for 30 minutes.

19

At the end of the baking, remove your galette from the oven, and turn the oven on 250 degrees.

20

Sprinkle the cake with iced sugar.

21

Place the galette in the oven for one minute (no more!)

Notes

The second layer of egg and milk mixture gives a nice golden color to your frangipane Kings cake. If you have too much almond cream, don't put all of it on your pastry, otherwise it will run out.