Galette a la Frangipane 900x600

Frangipani galette

For 8 people | Preparation: 20 minutes | Cooking: 20 minutes

Ingredients

  • 2 puffy pastries
  • 125g powdered almonds
  • 125 g caster sugar
  • 125g soft butter
  • 2 eggs + 1 yolk
  • 1 tablespoon rum (optional)
  • 1 charm (optional)

Preparation

  • Preheat your oven thermostat 7/8 (220 ° C)
  • Work the softened butter with the sugar until the mixture is smooth and fluffy
  • Add the almonds, the 2 eggs and rum. Mix well
  • Roll out the dough on a baking plate and keep the baking sheet
  • Garnish the center with frangipane and spread it to 2 cm from the edge
  • Garnish the center with frangipane and spread it to 2 cm from the edge
  • Stick the two pastries by pressing the round with your fingers, then flip the board as a hem by pressing
  • Mark the edge with a fork
  • With a brush, brush the surface of the galette with the egg yolk diluted in a little cold water. With the knife blade, draw cross on top. Lightly prick the dough to prevent it swells too much
  • Bake the cake about 20 minutes in the oven (the cake should be golden brown on top and on the below)

Message from the Cellar master:
“The almond flavor of frangipani will perfectly suits to peach white cider”

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