Frangipane galette des rois
A puff pastry galette filled with almond cream mixed with pastry cream.
Active time45 min
Cooking45 min
Total3 hResting : 1 h 45 min
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Ingredients
- 80 g softened unsalted butter
- 250 ml whole milk
- 4 medium eggs
- 2 rolls of all-butter puff pastry
- 30 g plain wheat flour
- 150 g ground almonds
- 80 g caster sugar
Preparation
Separate 2 eggs and reserve 1 yolk for glazing. Mix the other yolk with 30 g sugar, then the flour. Heat the milk and gradually whisk in. Return to the pan, bring to the boil and cook for 3 minutes, whisking. Spread in a shallow dish, cover the surface and cool for about 30 minutes, then refrigerate until fully cold.
250 ml whole milk4 medium eggs30 g plain wheat flour80 g caster sugar- bowls
- mixing bowl
- saucepan
- whisk
- shallow dish
- food wrap
While the custard cools, mix the soft butter with the reserved 50 g sugar and almonds. Beat in the remaining 2 whole eggs. Once the custard is cold, whisk smooth and mix into the almond cream. Keep chilled while assembling.
80 g softened unsalted butter150 g ground almonds- bowl
- spatula
- whisk
Unroll the cold pastry. Put one disc on a lined tray. Spread the frangipane in the centre, leaving a 4 cm border. Lightly dampen the border with a wet brush. Cover with the second disc and press the edges closed. Beat the reserved yolk and lightly brush the top. Chill for 30 minutes. Score shallow patterns with a knife and pierce the centre to release steam.
2 rolls of all-butter puff pastry- baking tray
- baking paper
- spatula
- pastry brush
- bowl
- fork
- knife
Heat the oven to 180 °C. Bake for about 40 minutes until well browned and cooked underneath. Cool on a rack for about 15 minutes before cutting.
- oven
- wire rack
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration