Recipe: Tasty Galette frangipane

Galette frangipane. Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until. Greedy people extend this day-long tradition to make more Galette des Rois during January. A Galette des Rois is comprised of a top and bottom layer of puff pastry, with a filling made from ground almonds (called a frangipane).

Galette frangipane If you love fruit tart and pie, but don't feel like making either- make a galette. They're pretty easy and bake quicker, too. A rustic free-form tart, like this one with pears delicately fanned across a layer of frangipane, is a beautiful dessert for the Thanksgiving table. You can have Galette frangipane using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Galette frangipane

  1. It’s 2 of disque de 26cm de pâte feuilletéé maison 3mm d'épaisseur.
  2. You need of Crème d'amande.
  3. Prepare 100 g of beurre à temperature ambiante.
  4. You need 100 g of sucre.
  5. Prepare 2 of oeufs à température ambiante.
  6. You need 100 g of poudre d'amande.
  7. It’s 10 g of rhum brun.
  8. Prepare of Dorure.
  9. Prepare 1 of oeuf battu.
  10. It’s 5 g of crème liquide.

If you like, you can garnish the galette with toasted sliced almonds or finely chopped candied ginger. Loquat Galette with frangipane The flavor of the loquats together with the almonds and the crunchy pastry, will make this one of your favorite desserts. The pastry, which is impossibly flaky, slightly sweet, and completely delicious, can be made entirely in the food processor as can the frangipane — no need to clean the bowl in between activities. Assemble these one at a time so the rhubarb juice doesn't have time to run wild while you're finishing them.

Galette frangipane step by step

  1. Commencez par blanchir et monter le beurre et le sucre ensemble..
  2. Ajoutez les oeufs et mélangez bien (passez légèrement sur le feu si jamais ça commence à trancher)..
  3. Ajoutez la poudre d'amande et le rhum en mélangeant pas trop vite pour éviter que la poudre d'amande rende de l'huile..
  4. Prendre un disque de pâte feuilletée et mouillez le contour avec un peu d'eau..
  5. Étalez la crème d'amande à l'aide d'une poche et mettez la fève sur un bord..
  6. Recouvrez la galette avec l'autre disque de pâte feuilletée et pressez avec les doigts le contour de la galette pour evitez que la crème s'échappe pendant la cuisson.
  7. Préchauffez votre four à 245 degrés..
  8. Dorez votre galette..
  9. Rayez votre galette à l'aide d'un couteau bien tranchant..
  10. Mettez la galette au four 8 minutes à 245 degrés et 30 minutes à 205 degrés(selon vos fours).
  11. Dégustez tiède..

Line a baking sheet with baking parchment. Roll out half the pastry on a lightly floured worktop until slightly thinner than a pound coin. Make the foolproof pastry dough and store briefly in the fridge. Without washing the food processor, make the frangipane. Roll out the dough, and transfer to a sheet pan.