Hello food lovers,
Today is Epiphany, and of course, I had to share a recipe for a king cake—or queen cake, if you prefer!
Here’s my frangipane cake made with quick puff pastry. You’re going to love it!
Why this recipe?
I regularly share recipes with you, both savory and sweet, made with my quick puff pastry. Often, you ask me whether this incredible dough can be used for various recipes. Naturally, I’ve frequently received inquiries about the frangipane galette.
It was only fitting that I offer you a frangipane tart recipe using quick puff pastry. But with a necessary adaptation…
What is changing?
Yes, adjustments were needed to achieve a perfect balance of flavor and texture. Since a galette consists of just two components—the dough and the filling—it was crucial to favor one over the other at times.
Thus, I modified the puff pastry recipe. I aimed for something indulgent yet digestible, not overly rich, which is why I reduced the butter content by 15% in this quick puff pastry recipe.
And the result? It’s more than validated!! We had a fantastic time enjoying it!
### A Quick Reminder About Frangipane Cream
Frangipane is made up of almond cream and apastry cream. The combination of these two preparations gives your galette its unique flavor and texture.
If you skip the pastry cream, the result will still be good, but it will be denser and won’t truly be frangipane! 😉
My Tips for Successfully Making Your Frangipane Galette with Quick Puff Pastry Every Time
It’s not a complex recipe, but I would describe it as « demanding. » There are certain guidelines that are best followed.
Prepare the Dough in Advance
As always, it’s best to work with dough when it’s very cold and well-rested. This ensures the dough has stabilized elasticity, helping to avoid any shrinkage during baking. This is especially crucial when you’re not using a tart pan, as in the case of the galette.
Accurate Dough Cutting
This is the second crucial point. You’ll need a sharp knife to cut the dough cleanly, thereby avoiding any damage or compression of the puff pastry.
Additionally, you will create two dough disks of different sizes. This may seem odd, but the disk that will cover the frangipane should be 1 cm larger in diameter than the disk on which the frangipane has been piped. Otherwise, the edges may not align well during baking.
Keep Preparations at the Right Temperature
You understand—both the dough and the frangipane cream must be very cold. If they warm up, the dough can become affected, leading to uneven cooking or deformation.
I recommend piping your frangipane cream onto parchment paper and placing it in the freezer. There’s no need for a deep freeze—just enough so that you can hold the disk of frangipane in your hands.
Assembling Your Frangipane Galette with Quick Puff Pastry
At this stage, I have two final pieces of advice.
Firstly, ensure you leave about a centimeter of dough clear at the edge of your dough disk. If you neglect this, the top and bottom dough may not seal properly, risking a leak of frangipane cream. Nobody likes that…
Secondly, moisten the edges of the bottom dough with a little water to act as glue for the top dough.
Finally, The Egg Wash
And lastly, the egg wash… Start by applying a first layer of egg wash, then place your galette back in the fridge. This initial egg wash will dry a bit. That’s exactly what we want, as it creates a base layer that ensures an even application of the second layer of egg wash. Chill it again so that it dries and you can then make designs with the non-cutting edge of a blade without the risk of the egg wash running into your patterns.
As you can see, it’s not complicated, but there are several things to keep in mind, and it’s essential to integrate them into your planning. Making a frangipane galette with quick puff pastry takes time…
The Necessary Utensils
A mixing bowl,
A rolling pin,
A small saucepan,
A whisk,
A spatula,
A 20 cm (8-inch) pastry ring,
A 22 cm (9-inch) pastry ring,
And a sharp chef’s knife.
Other Delicious Ideas
If you enjoy experimenting with textures and homemade dough, I’m sure my Frangipane Galette with Inverted Puff Pastry will also catch your eye, featuring an even more airy layering.
For elegant yet easy desserts to share, try my Lemon and Praline Meringue Tartlets, which perfectly balance acidity and indulgence. In a fun, festive version, the Christmas Tree with Pistachio Madeleines always delights at the table, especially with children.
If you love crispy puff pastry, the Mille-Feuille with Filo Pastry will surprise you with its lightness. And to end on an ultra-gourmet note, I highly recommend my Love Story Pistachio and Vanilla, a dessert that embodies sweetness, perfect for special occasions… or just to treat yourself.Here you go, you know everything!! Ready to head to the kitchen and make your frangipane galette with quick puff pastry?
The recipe, Chef!
Frangipane galette with Quick Puff Pastry
( Vote !) 
Loading...Ingredients
- Quick Puff Pastry
- 200 g of flour
- 170 g of very cold butter
- 1/2 teaspoon of salt or 2 g
- 1 teaspoon of white vinegar
- 100 g of water
- Pastry Cream
- 125 g of whole milk
- 1 egg yolk
- 10 g of sugar
- 12 g of T45 or T55 flour
- 1/2 vanilla bean
- Frangipane
- 1 large egg
- 75 g of softened butter
- 75 g of almond powder
- 75 g of icing sugar
- Decoration
- 1 egg yolk
- 1 tablespoon of cream
Instructions
Quick Puff Pastry
Put your ingredients in the freezer for a good 5 minutes.
Quickly mix the flour, water, vinegar, and salt in a “cul-de-poule” bowl.
Add the butter cut into cubes and mix quickly; your butter cubes should remain “in block.”
Put the dough on a floured work surface (or ideally on a baking mat).
Flatten the dough with a rolling pin and make a rectangle of 15 cm by 45 cm.
Fold the right third of the dough over the center, then the left third until you have a square.
Turn the dough a quarter turn. Roll out the dough to form a rectangle of about 15 cm by 45 cm. Fold the right third of the dough over the center, then the left third.
Repeat two or three times. You can flour a little at each turn to avoid having butter stick to the rolling pin.
Wrap in plastic wrap and refrigerate for at least an hour before use.
Pastry Cream
Pour the milk into a saucepan and add the vanilla pod, split in half and scraped.
Bring to a boil and immediately remove from heat. Let the vanilla infuse for 15 minutes.
Meanwhile, whisk the egg yolks and sugar until pale.
When the mixture is well combined, add the flour and whisk again.
Remove the vanilla pod from the milk. Pour half of the milk into the mixture. Mix well. Pour in the other half, and mix again.
Put the entire mixture back in the saucepan and heat for 2 minutes, whisking vigorously (otherwise your cream will cook too much in places). (I perform this operation over medium heat)
When the cream has the right consistency, pour it into a dish and cover with plastic wrap to prevent a dry layer from forming. (the wrap must be in contact with the cream)
Frangipane
Mix the very soft butter with the almond flour and icing sugar in the bowl of your food processor.
When the mixture is smooth, add the egg and mix.
Incorporate the pastry cream until you have a smooth mixture.
Refrigerate for 15-20 minutes so that the frangipane sets (or pipe it onto baking paper inside your 20 cm ring and reserve in the freezer).
Assembly and Decoration
Roll out the puff pastry.
Cut out two circles, one of 23 cm and one of 22 cm using a sharp knife.
Fill the 22 cm circle with a layer of frangipane cream, ensuring not to go less than 1 cm from the edge.
Place the fève on the cream.
Brush a bit of water around the edge of the dough.
Then place the second dough of 23 cm on top.
Make sure to avoid air bubbles between the cream and the pastry. Gently press around the edges without crushing the doughs.
Refrigerate for 30 minutes.
Take the galette out of the refrigerator and turn it over (this helps to align the layers between the two pastries).
Glaze the galette with the egg yolk and cream mixture.
Refrigerate for 20 minutes.
After 15 minutes, preheat your oven to 175 degrees.
Take your galette out of the refrigerator, and apply a second layer of glaze.
Create patterns on the top with the blunt side of a knife.
Pierce the pastry in 5 different places to allow steam to escape during cooking (thus avoiding the galette from deforming).
Bake for about 45 minutes.
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