Frangipane galette made with
– homemade inverted puff pastry,
– almond cream,
– custard cream,
– syrup for the topping.
Equipment used
– Baking tray
– Micro-perforated silicone mat
– Baking paper
– 1 cutter
– 1 bean
– Rolling pin
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Ingredients
Kneaded butter
✔330g laminating butter or PDO butter
✔130g flour
Dough mixture
✔100g softened butter
✔305g T45 flour
✔10g salt
✔125g cold water
✔3g white vinegar
Custard cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder
✔10g butter
Almond cream
✔85g ground almonds
✔65g icing sugar
✔65g softened butter
✔1 egg
✔15g rum
✔2 drops bitter almond extract (optional)
Frangipane cream
✔2/3 almond cream
✔1/3 pastry cream
✔30g chopped almonds
The recipe
Serves 4 to 6 people
Kneaded butter
✔330g laminating butter or PDO butter
✔130g flour
Place the laminating butter, cut into pieces, and the flour in the bowl of a food processor. Mix with the dough hook until the mixture is smooth.
Spread onto a sheet of baking paper and shape into a rectangle of even thickness. Cover with cling film and chill for at least 1 hour.
Dough
✔100g softened butter
✔305g plain flour
✔10g salt
✔125g cold water
✔3g white vinegar
Place the softened butter, salt and flour in the bowl of a food processor. Begin mixing, then pour in the cold water and vinegar.
Then pour onto a sheet of baking paper and shape into a rectangle the same width as the kneaded butter. Use a rolling pin to create an even rectangle. Cover with cling film and refrigerate overnight.
The next day, we will now perform two double turns and then one single turn, leaving the dough to rest in a cool place for at least two hours between each turn.
On a floured work surface, roll out the kneaded butter into a rectangle. Place the dough in the middle. Fold both ends of the kneaded butter towards the middle, over the dough, to completely enclose it.
First double turn or portfolio
Roll out the dough lengthwise with a rolling pin. Fold the top quarter down, then the bottom quarter up, leaving a space of about one to two fingers.
Then fold the dough in half. Rotate the dough a quarter turn. Using a knife, make a slight cut in the dough on both sides. Cover with cling film and chill for at least 2 hours.
Second double turn or portfolio – identical to the previous one
Roll out the dough lengthwise with a rolling pin. Fold the top quarter down and then the bottom quarter up, leaving a space of about one to two fingers. Then fold the dough in half. Rotate the dough a quarter turn. Using a knife, make small cuts in the dough on both sides. Cover with cling film and chill for at least 2 hours.
Single turn
Roll out the dough again lengthwise, rotate it a quarter turn and fold it into thirds, first the right side towards the middle, then the left side.
Place in the fridge until the next day.
Custard cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder
✔10g butter
Heat the milk in a saucepan (with a little rum if desired). In a bowl, mix the egg, sugar and cornflour. Pour the hot milk over the mixture, then return everything to the saucepan and cook until thickened. Cover with cling film and set aside to cool.
Almond cream
✔85g ground almonds
✔65g icing sugar
✔65g softened butter
✔1 egg
✔15g rum
✔2 drops of bitter almond extract (optional)
Cream the butter with the icing sugar. Add the ground almonds, egg and rum. Mix all the ingredients together. Add 2 drops of bitter almond extract.
Frangipane cream
Mix the almond cream (2/3) and the pastry cream (1/3). Optional: I added finely chopped almonds for a little crunch. Pipe into a 14 cm diameter dessert ring that I had previously lined on one side with baking paper. Place a bean inside and put in the freezer overnight.
The next day, cut your puff pastry in half.
Roll out your puff pastry into two large squares large enough to hold your galette.
Place your two rectangles of pastry back on your baking tray, cover with cling film and return to the fridge for at least 30 minutes to ensure your pastry is nice and cold. (Use a cutter or scalpel to cut the pastry so as not to crush the sheets).
Place the frozen frangipane cream in the middle. Brush water around the frangipane cream with a pastry brush.
Place the second square of puff pastry on top, turning it 90°C. Press down all around to separate the pastry layers without crushing the dough too much.
Cut out the dough with a cutter, using a circle or saucepan lid as a guide. Turn the whole thing over onto your baking tray covered with a micro-perforated silicone mat.
Brush the top of the galette with a mixture of egg yolk and cream (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 egg yolk again, then decorate the galette with the back of a knife. Return the galette to the fridge for 30 minutes before baking. Prick the pastry (make small holes with a wooden skewer) around your decoration so that air can escape during baking.
Place 4.5 cm high wedges or small dessert rings on your baking tray and place a rack on top to prevent your galette from rising too much.
Bake at 180°C for 45 minutes, then lower the temperature to 160°C for 40 minutes.
Brush your cake with a mixture of water and sugar (brought to the boil in a small saucepan) as soon as it comes out of the oven to give it extra shine.
