Hi friends,
We’re right in the middle of galette season and I have to admit, it’s something I absolutely love! On this occasion, I’m pushing myself a bit and swapping my famous quick puff pastry for my inverted puff pastry, which I think is the best for a proper galette!
So here it is: the frangipane galette with inverted puff pastry!
The Queens and Kings already featured here
So, if you’re a regular on the blog, you might be surprised by this recipe since both elements that make it up have already been shared here. Just as a reminder, here are the recipes already featured:
- the frangipane galette, the very first recipe shared here 7 years ago
- the apple galette des rois, a variation for those who aren’t fans of almond
- the brioche des Rois, the famous version from the South
- the praline, almond, and candied pear galette, an elegant and delicate version
- the Epiphany crown, super soft and perfect for sharing
- the pistachio galette des Rois, for pistachio lovers
- the hazelnut and Gianduja galette des Rois, an incredible flavor combination
- the crown of kings with chocolate spread, a gourmet version with a little wow effect!
Why this frangipane galette with inverted puff pastry recipe?
As I mentioned, I’ve already shared both the frangipane galette recipe and the inverted puff pastry recipe. So why offer the specific combination of the two? Simply for three reasons:
- it’s truly the best frangipane recipe — the inverted puff pastry makes all the difference
- in my original recipe, shared at the very beginning of the blog, I used store-bought puff pastry and perhaps a slightly too generous amount of almond cream
- I’ve adjusted the ingredient quantities to give you a more precise version.
Other types of pastry
Of course, you can make this frangipane galette with “classic” puff pastry or my quick puff pastry, though I think that would be a shame… 😉 Once a year, it’s worth putting in a little extra effort for an ultra-gourmet puff pastry.
My zero-waste tips
If you happen to have leftover pastry (you likely will, to some extent), here are my zero-waste tips:
- gather your scraps and stack them (ideally make sure your scraps are roughly the same size).
- roll out the block of pastry you’ve created.
- depending on the amount of dough, you can make another tart or simply top it with grated cheese, cut into pieces, and bake for delicious homemade puff pastry bites (10 minutes at 200°C).
Along with your frangipane galette with inverted puff pastry
If you have leftover almond cream, it can make a delicious pear tart or one with apples. Nothing is thrown away, nothing is lost at Casserole & Chocolat! That’s actually how new recipes and flavor combinations are born. It sets creativity free!
Necessary utensils:
A stand mixer,
A rolling pin,
A small saucepan,
A mixing bowl,
A rubber spatula,
A 24 cm pastry ring
And a good paring knife.
My equipment recommendation for your frangipane galette with inverted puff pastry
Ideally, if you have a piping bag with a 12 mm round tip, it’ll make it much easier to apply the almond cream to your dough.
You’ll get cleaner, more even edges and thickness. A super neat finish!
Are you tempted? Let’s put on our aprons and head to the kitchen to make my frangipane galette with inverted puff pastry!
The recipe, Chef!
Frangipane Galette with inverted Puff Pastry
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Loading...Ingredients
- Inverted Puff Pastry
- 300 g flour
- 125 g full-fat liquid cream
- 300 g butter at room temperature
- 1/2 heaping teaspoon of salt or 3 g
- 1/2 tablespoon of water or 5 g
- Pastry Cream
- 125 g whole milk
- 1 egg yolk
- 10 g sugar
- 12 g T45 flour
- 1/2 vanilla pod
- Frangipane
- 1 large egg
- 75 g soft butter
- 75 g almond flour
- 75 g icing sugar
- Assembly and Decoration
- 1 egg yolk and 1 tablespoon of milk for the egg wash
- A bit of icing sugar for the final glaze
Instructions
Inverted Puff Pastry
Prepare your puff pastry the day before.
Make the détrempe (base dough)
Place 200 g of flour and the salt into the bowl of your stand mixer. While mixing at low speed (2 out of 6), add the water and the cream.
Take the dough out and shape it into a nice ball by hand. Wrap in plastic wrap and refrigerate for 2 hours.
Make the beurrage (butter mix):
Place the butter and the remaining flour in the bowl and mix for 2 minutes at low speed (2 out of 6) until smooth.
Mix for 2 more minutes at medium speed (3/4 out of 6).
Place the resulting dough on a baking mat or a sheet of parchment paper.
Roll it out into a rectangle of 17 cm x 32 cm (you should get a thickness of about 7–8 mm).
Refrigerate for 2 hours with a sheet of parchment paper in contact with the dough.
Lamination (folding process)
Roll out the détrempe into a 17 cm x 17 cm square.
Place the détrempe in the center of the butter dough. Fold the two sides of the butter dough inward to cover the détrempe.
Roll out the dough to about 35 cm in length.
Fold the left quarter over the adjacent quarter, then do the same with the right quarter. Then fold the left half over the right half. You now have a four-layer fold — this is the first turn.
Turn the dough a quarter turn, roll it out again to 35 cm, and repeat the folding — this is the second turn.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Repeat to make the third and fourth turns.
Wrap again and refrigerate for another 30 minutes.
Repeat to make the fifth and sixth turns.
Wrap in plastic wrap and refrigerate for at least 1 hour before using.
Pastry Cream
Pour the milk into a saucepan and add the vanilla pod, split and scraped.
Bring to a boil, then immediately remove from the heat. Let the vanilla infuse for 15 minutes.
Meanwhile, whisk the egg yolk and sugar until pale and fluffy.
When smooth, add the flour and whisk again.
Remove the vanilla pod from the milk. Pour half the milk into the egg mixture, stir well, then add the rest and mix again.
Pour everything back into the saucepan and heat for 2 minutes, whisking constantly and vigorously (otherwise the cream may overcook in spots). (I do this over medium heat.)
When the cream reaches the right consistency, pour it into a dish and cover with plastic wrap to prevent a skin from forming (the wrap must touch the surface of the cream).
Frangipane
Mix the softened butter with the almond flour and icing sugar in the bowl of your mixer.
Once smooth, add the egg and mix again.
Incorporate the pastry cream until you get a homogeneous mixture.
Refrigerate for 15–20 minutes so the frangipane can firm up.
Assembly and Decoration
Roll out the puff pastry.
Cut out two 24 cm circles using a sharp knife.
Spread a layer of frangipane over one of the circles, leaving a 1.5 cm border all around.
Place the fève (trinket) into the cream.
Brush a little water along the edge of the dough.
Place the second dough circle on top.
Try to avoid trapping air between the cream and the dough. Gently press the edges to seal without squashing the layers.
Refrigerate for 30 minutes.
Remove the galette from the fridge and flip it over (this helps align the puff layers evenly).
Brush the galette with the egg yolk and milk mixture.
Poke 5 holes in the top to allow steam to escape during baking (this helps the galette keep its shape).
Refrigerate for another 20 minutes.
After 15 minutes, preheat your oven to 175°C (347°F).
Take the galette out, brush with a second layer of egg wash.
Using the dull side of a knife, create your desired pattern on top.
Bake for about 40 minutes.
Once the galette has cooled, dust it with icing sugar using a fine sieve.
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