Frangipane was invented in 1630 by Italian perfumer Cesare Frangipani—the almond cream was originally a scented hand lotion.
Frangipane Galette
Indulge in the delightful flavors of our Frangipane Galette, a heavenly pastry filled with rich almond cream that’s sure to impress. With a buttery, flaky crust and a luscious filling made from ground almonds and a hint of vanilla, this rustic tart is as easy to make as it is to devour. Perfect for any occasion, this galette is your new go-to dessert that combines simplicity with gourmet flair!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 100 g of butter (7 tbsp)
- 2 eggs
- 1 egg yolk
- 120 g of milk (4.24 oz)
🫙Pantry Staples(5)
- 100 g of almond flour (0.8 cup)
- 10 g of cornstarch (0.35 oz)
- 100 g of sugar (0.5 cup)
- 20 g of sugar (0.1 cup)
- vanilla flavor
📦Other(1)
- puff pastry
👨🍳 Instructions
- 1
Cut 100 g of butter into pieces and microwave for a few seconds to soften.
- 2
Add 100 g of sugar and 100 g of almond flour, then mix well.
- 3
Finish with two eggs.
- 4
For the pastry cream, mix 20 g of sugar with one egg yolk and add 10 g of cornstarch, then mix.
- 5
In parallel, bring 120 g of milk with vanilla flavor to a boil.
- 6
Pour the milk over the egg mixture while stirring and return to low heat to thicken.
- 7
Let cool before mixing the two preparations.
- 8
Pour the mixture into a ring, place the fève (bean), and freeze the filling.
- 9
Roll out the puff pastry and place the filling in the center.
- 10
Moisten the edges with water to stick the second layer of pastry.
- 11
Cut the galette with a sharp knife and refrigerate for 30 minutes.
- 12
Brush with egg yolk and create designs with the back of a knife.
- 13
Bake for about 40 minutes at 180 degrees Celsius until golden brown.
💡 Pro Tips
- ✓Microwave butter in 10-15 second intervals until it reaches 65-68°F - soft enough to cream but not melted, as melted butter creates dense frangipane instead of light, aerated texture.technique65-68°F
- ✓Heat pastry cream to exactly 180-185°F while whisking constantly - below this temperature cornstarch won't fully activate, above it the eggs will scramble.technique180-185°F
- ✓Cool pastry cream to under 70°F before combining with frangipane to prevent the butter from melting and breaking the emulsion, which would create a greasy filling.timingUnder 70°F
- ✓Freeze the assembled galette filling for at least 2 hours before baking so it holds its shape and doesn't spread beyond the pastry borders during the initial baking phase.timing2 hours minimum
- ✓Use superfine almond flour (less than 200 mesh) for frangipane as coarser grinds create gritty texture and don't incorporate evenly with the butter-sugar base.ingredientLess than 200 mesh
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Frangipane was invented in 1630 by Italian perfumer Cesare Frangipani—the almond cream was originally a scented hand lotion.
Frangipane Galette
Indulge in the delightful flavors of our Frangipane Galette, a heavenly pastry filled with rich almond cream that’s sure to impress. With a buttery, flaky crust and a luscious filling made from ground almonds and a hint of vanilla, this rustic tart is as easy to make as it is to devour. Perfect for any occasion, this galette is your new go-to dessert that combines simplicity with gourmet flair!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 100 g of butter (7 tbsp)
- 2 eggs
- 1 egg yolk
- 120 g of milk (4.24 oz)
🫙Pantry Staples(5)
- 100 g of almond flour (0.8 cup)
- 10 g of cornstarch (0.35 oz)
- 100 g of sugar (0.5 cup)
- 20 g of sugar (0.1 cup)
- vanilla flavor
📦Other(1)
- puff pastry
👨🍳 Instructions
- 1
Cut 100 g of butter into pieces and microwave for a few seconds to soften.
- 2
Add 100 g of sugar and 100 g of almond flour, then mix well.
- 3
Finish with two eggs.
- 4
For the pastry cream, mix 20 g of sugar with one egg yolk and add 10 g of cornstarch, then mix.
- 5
In parallel, bring 120 g of milk with vanilla flavor to a boil.
- 6
Pour the milk over the egg mixture while stirring and return to low heat to thicken.
- 7
Let cool before mixing the two preparations.
- 8
Pour the mixture into a ring, place the fève (bean), and freeze the filling.
- 9
Roll out the puff pastry and place the filling in the center.
- 10
Moisten the edges with water to stick the second layer of pastry.
- 11
Cut the galette with a sharp knife and refrigerate for 30 minutes.
- 12
Brush with egg yolk and create designs with the back of a knife.
- 13
Bake for about 40 minutes at 180 degrees Celsius until golden brown.
💡 Pro Tips
- ✓Microwave butter in 10-15 second intervals until it reaches 65-68°F - soft enough to cream but not melted, as melted butter creates dense frangipane instead of light, aerated texture.technique65-68°F
- ✓Heat pastry cream to exactly 180-185°F while whisking constantly - below this temperature cornstarch won't fully activate, above it the eggs will scramble.technique180-185°F
- ✓Cool pastry cream to under 70°F before combining with frangipane to prevent the butter from melting and breaking the emulsion, which would create a greasy filling.timingUnder 70°F
- ✓Freeze the assembled galette filling for at least 2 hours before baking so it holds its shape and doesn't spread beyond the pastry borders during the initial baking phase.timing2 hours minimum
- ✓Use superfine almond flour (less than 200 mesh) for frangipane as coarser grinds create gritty texture and don't incorporate evenly with the butter-sugar base.ingredientLess than 200 mesh