The Kayser house reveals its recipe for the traditional frangipane galette.
For the base:
•800 g of puff pastry (pure butter) homemade or purchased from your baker.
For the syrup:
•250 g of water.
•250 g of sugar.
For the frangipane almond cream:
•100 g almond powder.
•1 tbsp cornstarch.
•1 tbsp of rum.
•100 g of sugar.
•100 g of butter.
•3 eggs including 1 egg for gilding.
COOKING: 45 minutes
•Start your mixer and add the previously softened butter.
•Add the powdered sugar until the mixture whitens then the eggs one by one, the almond powder, the cornstarch and the rum.
•Pour the cream into a mixing bowl before putting it in the refrigerator so that it rests for one to two hours.
• Take the puff pastry out of the fridge and cut out two circles of dough using your pastry circles.
If your dough is not perfectly cut, help yourself with a knife. Be very careful when moving your rounds of dough across your parchment paper. You can fold them in half or quarters to help you.
•Beat your last egg and apply a layer of beaten egg around the edge of your circle of dough.
•Spread your cream mixture using your piping bag or a large spoon. Be careful not to overflow onto the beaten egg layer. Level the top of your almond cream using your wooden spoon and place the bean.
•Place the second round of dough on your preparation then pinch the edges of the dough together using your fingers. Chickle the edges of your galette with the back of your knife for a nice finish. Then brush the top of the galette with your beaten egg.
•In order to allow time for the puff pastry to rest, leave your galette in the refrigerator for a few hours before cooking.
• Decorate the top of your galette using the back of your knife. Bake for about 45min at 190°C.
•Prepare the syrup by bringing the water and sugar to a boil.
•As soon as the sugar has melted, let cool to room temperature.
•Finish the decoration of the galette by applying the syrup on top using a brush.
•It's ready !