The frangipane galette is an essential tradition at the beginning of the year, a true celebration of French gastronomy. It is with a touch of nostalgia and a lot of gluttony that I decided to start making this delicious
pastry. In the absence of my usual baker, who was on vacation, the challenge was considerable, but the desire to enjoy a homemade galette was stronger. Frangipane, with its creamy texture and pronounced almond flavor, is for me the height of the classic, a must-have that never disappoints.
The choice of store-bought puff pastry proved practical, even if it didn’t flake as much as I would have liked. However, this small constraint in no way affected the taste pleasure of the galette. Magic always happens
when you combine the sweetness of almond cream with the lightness of a crispy pastry. Each step of the preparation, from the pastry cream to the almond cream, is an invitation to rediscover the simple pleasures of baking.
Preparing the pastry cream is a key moment. The mixture of milk, sugar, egg yolk and cornstarch, cooked slowly, transforms into a creamy and rich cream, the perfect base for our frangipane. The latter, a mixture of
pastry cream and almond cream, is the soul of the galette. Creamy, rich in flavors, it is the comforting heart of our winter pastry. The almond scent, sweet and enveloping, promises an unforgettable taste experience.
Assembling the galette is an act of creation, where every gesture counts. Spreading the frangipane cream on the dough, delicately placing the apricots and adding the bean are steps that follow one another with care
and precision. When the galette goes into the oven, a whole world of aromas and textures prepares to amaze our senses. And when it finally comes out of the oven, golden and fragrant, it is a true work of art that is offered to be tasted. Each bite is a journey through time, a celebration of traditions and flavors that have crossed the ages.
Preparation time: Approximately 1 hour 35 minutes
Cooking time: 1 hour 5 minutes
Ingredients :
For 6 people:
2 rolls of puff pastry (450 g)
1 bean (optional)
For the pastry cream:
1/2 cup (125 ml) milk
2 tablespoons sugar
1 egg yolk
2 tablespoons cornstarch
For the almond cream:
1/4 cup (60 g) softened butter
1/3 cup (80 g) sugar
1 egg
1 teaspoon almond extract
1 cup (100 g) almond powder
For the gilding:
1 egg yolk
2 tablespoons of water
2 tablespoons icing sugar
Preparation :
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