A Frangipane Pastry Cream Galette is a delightful combination of buttery, flaky pastry, creamy almond filling, and rich pastry cream. This rustic French-inspired dessert is elegant yet simple to make. It’s perfect for celebrations, holidays, or just a cozy afternoon treat.
Why You’ll Love This Recipe?
This galette is the best of both worlds: the nutty richness of frangipane paired with the silky smoothness of pastry cream. The free-form shape makes it approachable, and the layers of flavor and texture make it feel like something straight out of a Parisian bakery. Whether you’re new to baking or a seasoned pro, this recipe is sure to impress.
Ingredients
Here’s a quick preview of what you’ll need for this galette:
- Premade or homemade puff pastry (or pie crust for a more rustic feel)
- Almond flour
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Heavy cream
- Fresh fruit like pears, apples, or berries (optional but recommended for topping)
You’ll find the full list of ingredients and measurements below!
Directions
Step 1: Prepare the Pastry Cream
In a small saucepan, heat the heavy cream over medium heat until it starts to steam (but don’t let it boil). In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring, until thickened. Remove from heat, stir in vanilla, and let it cool.
Step 2: Make the Frangipane
In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Mix in the almond flour and eggs until smooth. Add a splash of vanilla extract and stir to combine.
Step 3: Assemble the Galette
Preheat your oven to 375°F (190°C). Roll out your puff pastry or pie crust on a sheet of parchment paper. Spread a thin layer of pastry cream in the center, leaving a 2-inch border. Layer the frangipane on top of the pastry cream, spreading it evenly.
If you’re using fruit, arrange thinly sliced pieces over the frangipane. Fold the edges of the pastry over the filling, overlapping as needed to create a rustic border.
Step 4: Bake the Galette
Brush the exposed pastry edges with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden finish. Sprinkle with sugar for added crunch. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden and the filling is set.
Step 5: Cool and Serve
Let the galette cool for about 10 minutes before slicing. Serve warm or at room temperature, optionally with a dusting of powdered sugar or a dollop of whipped cream.
Expert Tips and Tricks
- Keep your pastry cold: If your puff pastry gets too warm, it can lose its flakiness. Chill it in the fridge if it softens while assembling.
- Don’t overfill: Spread the frangipane and pastry cream in thin layers to prevent them from leaking out during baking.
- Use ripe but firm fruit: If you’re adding fruit, make sure it’s not too juicy to avoid soggy pastry. Pears, apples, or stone fruits work beautifully.
Recipe Variations and Possible Substitutions
- Nut-free version: Replace the almond flour with an equal amount of all-purpose flour and add a bit of almond extract for flavor.
- Seasonal twist: Try using fresh figs, plums, or apricots depending on what’s in season.
- Crust options: Swap puff pastry for pie crust or shortcrust pastry for a more traditional galette.
Serving and Pairing Suggestions
This galette is stunning on its own but pairs wonderfully with:
- A dollop of whipped cream or crème fraîche
- A scoop of vanilla ice cream
- A drizzle of honey or a dusting of powdered sugar
For drinks, consider serving it with hot coffee, a latte, or even a glass of dessert wine like Moscato.
Storage and Reheating Tips
Store leftover galette in an airtight container in the fridge for up to 3 days. To reheat, pop it in a 350°F (175°C) oven for about 10 minutes to crisp up the crust. Avoid microwaving, as it can make the pastry soggy.
4 FAQs
- Can I make the pastry cream and frangipane ahead of time?
Yes, both can be made up to 2 days in advance. Store them in separate airtight containers in the fridge. - What’s the best way to roll out puff pastry?
Roll it on a lightly floured surface and always keep it chilled. If it gets too soft, refrigerate it for 10 minutes before continuing. - Can I freeze the galette?
Yes, you can freeze the assembled, unbaked galette. Bake it straight from frozen, adding a few extra minutes to the baking time. - Can I use store-bought pastry cream?
Absolutely! Store-bought pastry cream is a great time-saver if you’re in a pinch.
Conclusion
This Frangipane Pastry Cream Galette is a show-stopping dessert that’s surprisingly easy to make. Its combination of flaky crust, creamy almond filling, and optional fruit topping makes it a versatile treat for any occasion. Whether you’re serving it at a holiday gathering or enjoying it with your afternoon coffee, this galette is sure to impress. Happy baking!
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Frangipane Pastry Cream Galette Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Frangipane Pastry Cream Galette is a buttery, flaky pastry filled with luscious frangipane cream and topped with seasonal fruit. Perfect for a dessert or a special occasion treat, it’s surprisingly simple to make and always impressive.
Ingredients
For the Galette Dough:
- 1 1/2 cups (190g) all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (60ml) ice water (plus more if needed)
For the Frangipane Cream:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 cup (100g) almond flour
- 2 large eggs
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
For the Filling and Topping:
- 2–3 cups fresh fruit (such as sliced peaches, pears, or berries)
- 2 tbsp granulated sugar (for sprinkling)
- 1 egg, beaten (for egg wash)
Instructions
-
Make the Galette Dough:
- In a large bowl, whisk together flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Shape into a disk, wrap in plastic wrap, and chill for at least 1 hour.
-
Prepare the Frangipane Cream:
- Beat the butter and sugar together in a medium bowl until light and fluffy.
- Add the almond flour, eggs, almond extract, and vanilla extract, mixing until smooth.
-
Assemble the Galette:
- Preheat oven to 375°F (190°C).
- Roll out the dough on a floured surface into a 12-inch (30cm) circle. Transfer to a parchment-lined baking sheet.
- Spread the frangipane cream evenly over the dough, leaving a 2-inch (5cm) border around the edges.
- Arrange the fruit over the frangipane cream.
-
Fold and Bake:
- Fold the edges of the dough up and over the fruit, pleating as needed to create a border.
- Brush the dough with beaten egg and sprinkle with sugar.
- Bake for 40–45 minutes, or until the crust is golden brown and the fruit is bubbling.
- Cool slightly before serving.
Notes
- Substitute almond flour with hazelnut or pistachio flour for a twist.
- Serve with whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 18g
- Sodium: 120 mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75 mg