Today, I'm offering you a classic: the frangipane galette. I've actually already posted a recipe for it. King cake with almonds and peaches.

Frangipane cream is a mixture of two creams: two-thirds almond cream and one-third pastry cream, which is lighter than almond cream alone. Personally, I find the one made with almond cream richer and delicious.

I'm including the recipe with photos and explanations of the preparation technique. It may seem long, but by following the instructions, you'll get a magnificent result, not to mention the taste, of course – a real treat!

Well done!

Ingredients :

– 400g of store-bought puff pastry or house here

For the pastry cream:

– 25 cl of milk

– 50 g of sugar

– 25 g of starch

– 3 egg yolks

– Vanilla

For the frangipane:

– 80g of softened butter

– 80g of icing sugar

– 80g almond flour

– vanilla

– 1 large egg

– 80g of pastry cream

For the gilding:

– Egg yolks

– 2 g of liquid cream

Cut the dough ball from the puff pastry divide into 2 equal parts and roll out each piece of dough to a thickness of 3 mm, lightly dusting the work surface with a little flour so that the dough does not stick.

Refrigerate the two dough balls for 2 hours, covering them with cling film.

Meanwhile, prepare the pastry cream:

Whisk the egg yolks with the sugar, add the cornflour and vanilla.

Bring the milk to a boil, then gradually whisk it into the egg yolks. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Transfer to a bowl, cover with plastic wrap, pressing it directly onto the surface, and let cool.

Preparing the frangipane:

I blended 40g of chopped almonds and 40g of whole almonds with skins, then toasted the almond flour for a few minutes in a 150°C oven for extra flavor. Alternatively, you can use 80g of ready-made almond flour.

Cream the softened butter with the icing sugar, add the ground almonds, vanilla, and then the egg. Mix well, then incorporate 80g of pastry cream. And there you have it, the frangipane cream is ready!

Take the two sheets of puff pastry out of the fridge, center the pastry ring which will serve as a template then moisten the edge with cold water using a brush.

Place the frangipane cream in the center and place the second layer of pastry on top, try to seal the edges by pressing but not too hard (look at the photos).

Refrigerate for 30 minutes.

Place the 20cm diameter pastry ring in the center and cut with a cutter for a clean finish. Try to hold it vertically while cutting to avoid crushing the pastry. Refrigerate for 30 minutes.

Remove the galette from the refrigerator, turn it out onto a baking sheet lined with parchment paper, then brush it with egg yolk, and return it to the refrigerator for 30 minutes.

Mix an egg yolk with 2g of liquid cream, then apply a second coat of egg wash to the galette (be careful not to get it on the edges).

Pierce the center of the galette with a toothpick and draw the design of your choice.

Make 5 or 6 holes to prevent the dough from puffing up, then refrigerate for 30 minutes.

Preheat the oven to 200°

Remove the galette from the refrigerator and bake for 10 minutes at 200°C, then lower the oven temperature to 180°C and bake for an average of 35 to 40 minutes, removing it when it is golden brown.

Oops, I forgot the bean!