Classic French Almond Frangipane Galette

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This classic French almond frangipane galette is a timeless pastry, celebrated for its crisp, buttery puff pastry and its rich, aromatic almond filling. Beneath the golden layers of pastry lies a smooth frangipane made from almond cream enriched with pastry cream, resulting in a filling that is both creamy and delicately structured.

The balance between textures is essential to the success of this dessert. The exterior should be deeply golden and flaky, while the interior remains soft, moist, and gently perfumed with vanilla and bitter almond. When sliced, the galette reveals a generous layer of frangipane that holds its shape without feeling heavy.

This recipe follows traditional pastry techniques, ensuring a result that is worthy of a professional bakery. Attention to chilling times, sealing, and finishing details makes all the difference in achieving a beautifully risen galette with clean edges and an elegant design.

Ingredients

For the Pastry Cream (Frangipane Base)

• 125 ml whole milk
• 1 egg yolk
• 25 g sugar
• 10 g cornstarch (maïzena)
• ½ vanilla bean

For the Almond Cream

• 100 g ground almonds
• 80 g sugar
• 80 g softened butter
• 1 whole egg
• A few drops bitter almond extract

For Assembly

• 2 sheets all-butter puff pastry (store-bought or homemade)
• 1 egg yolk (for glazing)
• 1 fève

Preparation