Galette à la Frangipane (Pâte feuilletée inversée) traces its roots to the classic French galette des rois, a cake traditionally served for Epiphany. Over time, bakers refined the pastry with a lighter inverted puff pastry and a rich almond frangipane filling, making it a celebrated dessert for holidays and special occasions across France.

In the Alsace region, the galette often incorporates a hint of kirsch in the frangipane, while in Provence a splash of orange blossom water is added for a fragrant twist. Northern French versions may use a slightly sweeter almond paste and a richer butter layer, reflecting local dairy traditions.

In Île-de-France, the galette is typically served warm, dusted with powdered sugar, and accompanied by a dollop of lightly sweetened crème fraîche. It is often presented on a decorative platter alongside a cup of freshly brewed French coffee or a glass of sweet white wine.

The galette is most closely linked to the Epiphany celebration on January 6th, where a hidden fève (figurine) is hidden inside the pastry. It is also enjoyed during family gatherings, Christmas, and other festive moments as a symbol of sharing and good luck.

Galette à la Frangipane (Pâte feuilletée inversée) exemplifies the French mastery of layered butter pastry and almond-based fillings, two pillars of classic French pâtisserie. Its technique showcases the balance between light, flaky dough and a rich, moist almond cream, a hallmark of French dessert craftsmanship.

Traditional ingredients include unsalted French butter, all‑purpose flour, cold water, fine sea salt, and a frangipane made from almond flour, butter, sugar, and eggs. Acceptable substitutes are European-style margarine for butter (though flavor changes) and almond extract instead of fresh almond flour for a quicker version.

Common pitfalls include over‑working the dough, which can melt the butter and destroy the layers, and under‑baking the frangipane, leading to a soggy center. Additionally, not chilling the dough between folds can cause the pastry to spread and lose its lift.

The inverted puff pastry technique creates an ultra‑light crust by rolling the butter into the dough rather than layering it, resulting in a more delicate texture that lets the almond frangipane shine. This method also reduces the number of folds, making it more accessible for home bakers while still delivering professional‑grade flakiness.

The galette is done when the pastry is golden‑brown and puffed, with crisp, flaky edges, and the frangipane filling is set and lightly browned on top. A gentle tap on the center should produce a faint spring, indicating the interior is cooked but still moist.

The YouTube channel Boulangerie Pas à pas specializes in step‑by‑step French bakery techniques, emphasizing precision, traditional methods, and approachable home adaptations. Its philosophy of demystifying professional pastry skills is evident in the Galette à la Frangipane (Pâte feuilletée inversée) recipe, which breaks down complex laminated dough into manageable steps for intermediate bakers.