Frangipane galette
Inverse puff pastry, where the floured butter wraps the dough, around a frangipane of almond cream and pastry cream. It bakes for about 45 minutes, then is brushed with syrup and dried briefly in the oven.
- Makes
- 2 galettes (22 cm)
- Total
- 1,974 g
- Butter
- 73% of the flour
- Layers
- 144 of butter, on paper
The layers
Inverse puff pastry turns the usual order around: the butter, kneaded with flour, goes on the outside and the dough on the inside.
The dry butter is kneaded with flour and rolled to 17 × 51 cm, larger than the 17 × 34 cm dough that goes on top of it.
The butter and dough are folded together: a book fold and a letter fold, an hour in the refrigerator, then a book fold and a letter fold again.
That makes 144 layers of dough between 145 of butter. Rolled 3 mm thick, each layer of dough is about 0.01 mm thick on paper.
Steam from the water in the dough and the butter lifts the layers apart, while the butter keeps them separate as they set.
Why two butters
- Butter in the USAt least 80% fat by law, about 17% water
- Butter in the doughFrench butter: 82% fat, about 16% water. 80 g here
- Dry butter, kneaded with flourAbout 84% fat, 14% water. 400 g here
Dry butter (beurre sec) has less water. It stays firm yet pliable when cold, so it rolls into one thin sheet instead of cracking or smearing into the dough, and it does not soften the dough it touches. In the US, use a European-style butter at 82% or more, or 84% laminating butter from a bakery supplier.
Inverse puff pastry: dough
| Ingredient | Grams | Baker’s % |
|---|---|---|
| 460 g | 100% | |
| 12 g | 2.6% | |
| 80 g | 17% | |
| 200 g | 43% | |
| 4 g | 0.87% | |
| Total | 756 g |
Inverse puff pastry: prepared butter
| Ingredient | Grams | % of flour |
|---|---|---|
| 400 g | 87% | |
| 100 g | 22% | |
| 100 g | 22% | |
| Total | 600 g |
- For the dough, dissolve the salt and vinegar in the water, add the flour and the softened butter, and mix briefly with the dough hook.
- Roll the dough to 17 × 34 cm and chill it.
- With the paddle, mix the dry butter and both flours until smooth.
- Roll this butter to 17 × 51 cm and chill it.
- Lay the dough on the butter. Give a double (book) fold, then a single (letter) fold.
- Refrigerate for 1 hour.
- Give one more double fold and one more single fold.
- Refrigerate for 12 hours.
Frangipane cream: pastry cream
| Ingredient | Grams | % of milk |
|---|---|---|
| 125 g | 100% | |
| 15 g | 12% | |
| 25 g | 20% | |
| 6.5 g | 5.2% | |
| 6.5 g | 5.2% | |
| Total | 178 g |
Frangipane cream: almond cream
| Ingredient | Grams | |
|---|---|---|
| 85 g | ||
| 85 g | ||
| 85 g | ||
| 85 g | ||
| Total | 340 g |
- For the pastry cream, warm the milk.
- Whisk the yolks and sugar until pale, mix in the custard powder and flour, then whisk in some of the hot milk.
- Cook it all, whisking, until the starch relaxes and the cream loosens.
- Chill quickly.
- For the almond cream, mix the softened butter, sugar and almond flour until smooth. Add the eggs a little at a time, without overmixing.
- Chill quickly.
- Warm both creams gently until soft, mix them together and use right away.
Shaping and baking
| Ingredient | Grams | |
|---|---|---|
| 50 g | ||
| 50 g | ||
| Total | 100 g |
- Roll half the pastry 3 mm thick and cut a 24 × 24 cm square for each galette.
- Roll the other half 2 mm thick and cut a 24 × 24 cm square for each galette.
- With a 10 mm round tip, pipe a 16 cm spiral of frangipane cream onto each 3 mm square.
- Moisten the bare edges lightly, cover with a 2 mm square and press firmly to seal.
- Cut out a 22 cm disk and chiqueter the edge (notch it all around with the back of a knife).
- Hold the galettes in the refrigerator.
- Turn each galette over, brush it twice with the egg yolks and score the top.
- Pierce a few small vents in the top with a knife.
- Bake at 170 °C (350 °F) for about 45 minutes.
- Brush with the syrup and return to the oven for a few minutes to dry.
For bakers in the US
- All-purpose flour (T65)
- French type 65 flour; in the US, an unbleached all-purpose flour
- Laminating butter (84% fat)
- Laminating or sheet butter, about 84% fat
- 60°Bx syrup
- Sugar syrup at 60% sugar by weight (about 3 parts sugar to 2 parts water)
- Custard powder
- A cornstarch-based mix with flavor and color, such as Bird’s
- Almond powder
- Blanched almond flour
- Chiqueter
- Mark the sealed edge with the back of a knife, pressing in short notches to seal and decorate it
