Galette Des Rois À LA Frangipane La vraie recette traditionnelle

Ingredients

• 60 g Egg Yolks (approximately 4 large yolks)
• 60 g Granulated Sugar
• 25 g Cornstarch (Maïzena)
• 150 g Whole Milk (approximately 150 ml)
• 0.5 bean Vanilla Bean (Half a bean, seeds scraped)
• 90 g Unsalted Butter (25 g for pastry cream, 65 g softened for frangipane)
• 2 pcs Large Egg (One for frangipane, one for egg wash)
• 65 g Almond Flour (Finely ground sweet almonds)
• 0.5 ml Almond Extract (A few drops (≈2 drops))
• 500 g Inverse Puff Pastry (Store‑bought, thawed; cut into two equal discs)
• 1 pcs Fève (Traditional small figurine)
• 15 ml Water (For brushing edges)

Instructions

1. Prepare Pastry Cream Base

   In a mixing bowl whisk together the egg yolks, 60 g sugar, and 25 g cornstarch until the mixture is pale and smooth.

   Time: PT5M

2. Heat Milk with Vanilla

   In a saucepan combine 150 g whole milk, the seeds of half a vanilla bean and the pod. Heat over medium until just simmering, then remove the pod.

   Time: PT5M

3. Cook the Pastry Cream

   Slowly pour the hot vanilla‑infused milk into the yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over the lowest heat, stirring continuously, until it thickens and coats the back of a spoon.

   Time: PT7M

4. Finish Pastry Cream

   Remove the saucepan from the heat and stir in 25 g butter until fully melted. Transfer the cream to a clean container, cover with plastic wrap touching the surface, and refrigerate for 30 minutes.

   Time: PT31M

5. Make Frangipane

   In a bowl combine 65 g softened butter, 1 whole egg, 65 g sugar, 65 g almond flour, and a few drops of almond extract. Mix until smooth, then fold in the chilled pastry cream (65 g).

   Time: PT5M

6. Prepare Puff Pastry Discs

   Roll each half of the inverse puff pastry on a lightly floured surface to about 1 cm thickness. Using a 26 cm round cutter (or a plate), cut two perfect circles. Keep the scraps for another use and freeze them.

   Time: PT15M

7. Assemble the Galette

   Place one pastry circle on a parchment‑lined baking sheet. Spread the frangipane evenly, leaving a 2 cm border. Insert the fève near the centre. Lightly brush the border with water, then place the second pastry circle on top. Press the edges gently with fingertips to seal, being careful not to crush the layers. Brush the top with a beaten egg (egg wash) and, using a skewer, make decorative cuts or a “chimney” pattern.

   Time: PT10M

8. Bake the Galette

   Preheat a convection oven to 180 °C. Bake the assembled galette for 40‑45 minutes, or until the pastry is golden brown and fully risen.

   Time: PT45M

   Temperature: 180°C

9. Cool and Serve

   Remove the galette from the oven and let it rest on a cooling rack for about 15 minutes before slicing.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of Cornstarch: All‑purpose flour (for thickening)
• Instead of Whole Milk: Half‑and‑half, Almond milk (will change flavor)
• Instead of Vanilla Bean: 1 tsp vanilla extract
• Instead of Unsalted Butter: Margarine (will affect flavor)
• Instead of Large Egg: Egg substitute for wash (milk)
• Instead of Almond Flour: Ground almond meal
• Instead of Almond Extract: Almond essence
• Instead of Inverse Puff Pastry: Traditional puff pastry (will need extra butter)

Equipment Needed

• Mixing Bowl
• Whisk
• Saucepan
• Rolling Pin
• Circle Cutter or Plate
• Parchment Paper
• Pastry Bag with Tip
• Pastry Brush
• Baking Sheet or Galette Pan
• Oven
• Cooling Rack (optional)
• Skewer or Toothpick (optional)

Critical Steps — Do Not Skip

• Cooking the pastry cream over low heat without curdling
• Cooling the pastry cream completely before folding into frangipane
• Sealing the pastry edges gently to avoid crushing the layers
• Placing the fève before the final refrigeration step
• Creating decorative cuts without cutting through the top layer

Chef Tips from the Video

• Chill the pastry discs for a few minutes after rolling to keep the butter firm.
• Use a small pastry brush for a thin, even egg wash to achieve a glossy finish.
• For a decorative touch, draw a simple pattern with a knife before baking; the cuts allow steam to escape and create a beautiful lattice.

Troubleshooting

Storage

Refrigerator: Store leftover galette in an airtight container for up to 2 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before reheating.

Room temperature: Not recommended; pastry loses crispness.

Make-Ahead Tips

• Pastry cream can be made up to 2 days ahead and frozen for up to 1 month.
• Frangipane can be prepared a day before and kept refrigerated.
• Assemble the galette, cover, and refrigerate; bake just before serving.

Frequently Asked Questions