The frangipane galette des rois is a tradition that brightens up every New Year in France. As we walk through the doors of our bakeries, the captivating aroma of these flaky delights brings back memories of Epiphany. But why not embark on the adventure of making your own frangipane galette? This is the perfect opportunity to discover an authentic recipe, combining the sweetness of almond cream with the richness of pastry cream. Put on your apron and let yourself be guided through this delicious creation!
The Essential Ingredients
To make a genuine frangipane galette des rois, you’ll need a few simple but essential ingredients. The magic of this recipe lies in the blend of two creams: pastry cream and almond cream. Here is the list of ingredients for about eight people:
For the pastry cream:
- 40 g of sugar 2 egg yolks
- 15 g of cornstarch 1/2 teaspoon of vanilla powder
- 20 cl of milk (cow’s or plant-based) For the almond cream:
- 100 g of soft butter 50 g of icing sugar
- 1 egg 1 tablespoon of orange blossom water (optional) 100 g of almond powder
For the glaze:
- 1 egg yolk You will also need two sheets of puff pastry, the perfect base to envelop the delicious cream.
- Preparation Preparing the pastry cream
- Start by preparing the pastry cream. In a bowl, mix the sugar and egg yolks until you get a creamy texture. Then add the cornstarch and vanilla, mixing well. In a saucepan, heat the milk over low heat, then gradually add it to the egg mixture while whisking. Return the mixture to the heat and stir until thickened. Let cool, covering with plastic wrap to prevent a crust from forming. Preparing the almond cream
- In another bowl, cream the soft butter with the icing sugar until you obtain a smooth mixture. Incorporate the egg and orange blossom water, if desired. Finish by adding the almond powder, until you obtain a smooth and creamy cream.
- Making the frangipane cream Once the pastry cream has cooled, gently mix it with the almond cream until you obtain a smooth mixture: your frangipane cream is ready! Cover your mixture and place it in the refrigerator for one hour to firm up.
Assembling and baking the galette
- On a floured work surface, roll out the first sheet of puff pastry. Place the frangipane cream in the center and then cover the fève with it. Cover with the second sheet of puff pastry, taking care to seal the edges with your fingers. Decorate the edges by pinching them and create patterns on top with a knife. Beat the egg yolk with a spoonful of water to make the egg wash, and brush it over the galette before placing it in the refrigerator for 30 minutes. Preheat your oven to 200°C and bake the galette for about 25 to 30 minutes, until golden brown.
A little twist for more flavor
To add a personal touch, feel free to add a dash of rum to your cream. This little addition will perfectly enhance the almond flavors and add a festive dimension to your galette.
Tips for making the recipe lighter
For those who want to keep it light, here are a few tips. Replace the butter with fromage blanc or skyr to reduce calories while maintaining a pleasant texture. Similarly, opt for cornstarch instead of flour for a gluten-free pastry cream. This will allow those with sensitivities to enjoy a mild delight. Pairing the galette: the art of tasting To enhance the tasting experience, why not choose an artisanal perry wine? This sparkling drink made from fermented pear juice will provide a unique alternative to traditional cider. Its subtle flavor will pair perfectly with the sweetness of your frangipane galette. Ready to take on the challenge of making homemade frangipane galette? There’s no doubt you’ll impress your guests with this recipe, rich in flavor and tradition! https://www.youtube.com/watch?v=y2dfE8MxgO8