I finally perfected an Apple Frangipane Galette and I’m sharing the unexpected secret ingredient most home bakers miss.

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When I make my GALETTE DES ROIS À LA FRANGIPANE GRAND I want people to pause and ask what that golden thing hides, because that’s the whole point. I roll out puff pastry until it’s almost fragile then I spoon a rich layer of ground almonds that smells like holidays, that nutty smell kinda stops you mid bite.

It’s equal parts Frangipane Galette and a showy French Dessert, not fussy but dramatic, you know? I always mess up the pretty top at least once so yours will probably look human too, which is half the charm.

Ingredients

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Puff pastry: flaky, buttery layers give a crisp airy crust, mostly refined carbs.
Butter: makes frangipane rich and creamy, adds fat and flavor, it’s not very healthy.
Ground almonds: nutty, give protein and fibre, makes filling moist and satisfying.
Sugar: sweetens the galette, quick energy source, adds caramelized color when baked.
Eggs: bind the frangipane and adds protein, also help browning.
Vanilla or rum: tiny bit of aroma, lifts flavor, no nutrients but tastes grown up.
Flour: gives structure to frangipane, mostly carbs, so use sparingly to avoid toughness.

Ingredient Quantities

2 sheets puff pastry (about 230 g each) for a large 28 30 cm galette

125 g unsalted butter, softened

125 g granulated sugar

125 g ground almonds (almond meal)

25 g all purpose flour

3 large eggs (2 for the frangipane, 1 for egg wash)

1 tsp vanilla extract or seeds from 1 vanilla pod

1 tbsp dark rum or 1 tsp almond extract, optional

pinch of salt

1 fève or small charm, optional

How to Make this

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1. Preheat oven to 200°C (about 390°F) and line a baking sheet with parchment paper; keep second pastry sheet chilled till you need it.

2. Make the frangipane: beat 125 g softened unsalted butter with 125 g sugar until light and fluffy, then add 2 large eggs one at a time, beating after each. Stir in 1 tsp vanilla extract or seeds from 1 pod and 1 tbsp dark rum or 1 tsp almond extract if using.

3. Fold in 125 g ground almonds, 25 g all purpose flour and a pinch of salt until smooth; dont overmix, stop when just combined.

4. Unroll one puff pastry sheet and trim or press to a neat 28-30 cm circle on the parchment. Spoon the frangipane into the center leaving a 2 to 3 cm border all around.

5. If you have a fève, tuck it into the frangipane off-center (so the lucky one is more of a surprise), dont put it right at the edge where it could peek out.

6. Beat the remaining large egg with a splash of water for the egg wash. Lightly brush the exposed pastry border with egg wash, place the second puff pastry sheet on top and press the edges to seal – crimp with your fingers or a fork. Chill the assembled galette 15 to 20 minutes so it holds its shape.

7. Brush the whole top with more egg wash, then use a sharp knife to lightly score a pattern on top without cutting through the pastry; prick a couple small vent holes in the center so steam can escape.

8. Bake on the middle rack: start at 200°C for 8 to 10 minutes then lower oven to 180°C and bake another 20 to 30 minutes until deeply golden and puffed; for a 28-30 cm galette expect about 30 to 40 minutes total. If the edges brown too fast cover them with foil.

9. Let the galette cool at least 15 minutes before serving so the frangipane sets. For shine, warm a little apricot jam and brush on top right after it comes out of the oven.

Equipment Needed

1. Large mixing bowl, for creaming the butter and mixing the frangipane, dont overfill it
2. Electric hand mixer or a sturdy whisk, saves time and gives a light fluffy texture
3. Digital kitchen scale plus measuring spoons, precise weights make this foolproof
4. Rubber spatula and a wooden spoon, for folding in the almonds without overmixing
5. Baking sheet lined with parchment paper, youll bake the galette on this so it doesnt stick
6. Pastry brush, for egg wash and optional apricot jam glaze
7. Sharp knife and a fork, knife to score the top lightly, fork to crimp the edges
8. Baking rack and oven mitts, cool the galette properly and handle hot pans safely

FAQ

2 sheets puff pastry (about 230 g each) for a large 28 30 cm galette

125 g unsalted butter, softened

125 g granulated sugar

125 g ground almonds (almond meal)

25 g all purpose flour

3 large eggs (2 for the frangipane, 1 for egg wash)

1 tsp vanilla extract or seeds from 1 vanilla pod

1 tbsp dark rum or 1 tsp almond extract, optional

pinch of salt

1 fève or small charm, optional

Can I use store bought puff pastry? Yes, store bought works great, just keep it cold while you work and do not overroll it or it will lose its lift.

How do I stop the filling from making the bottom soggy? Make sure your frangipane is thick not runny, brush the rim with egg to seal, and chill the galette before baking so layers stay separate.

How can I tell when the galette is done? It should be deeply golden and puffed, and the frangipane should be set in the center not jiggly. Total bake time is usually 35 to 45 minutes at 190 C.

Can I make the frangipane ahead of time? Yes, you can make it up to two days ahead and keep it covered in the fridge. You can also freeze an assembled galette for up to one month, bake from frozen and add 10 to 15 minutes to the time.

What if someone is allergic to almonds? Substitute hazelnut meal or even roasted sunflower seed meal, taste and adjust with a little extra vanilla or almond extract alternative so the flavor stays rich.

Where do I hide the fève and is it safe for kids? Traditionally the fève is placed inside the frangipane off center, wrapped in a tiny bit of parchment. Warn guests there may be a hard charm and check slices if small kids are eating, or skip the fève if you prefer safety.

GALETTE DES ROIS À LA FRANGIPANE GRAND Recipe Substitutions and Variations

Ground almonds: swap for hazelnut meal or finely chopped toasted walnuts. It’ll change the flavour to something nuttier, but the fat content and texture are close so the frangipane still sets well.
Unsalted butter: use salted butter (omit or cut back the extra pinch of salt) or a firm vegan block butter. Vegan butter works, but the filling can be a touch less rich and you might want to chill the galette a bit longer before baking.
Eggs (for the frangipane): use aquafaba (about 3 tbsp per egg, so ~6 tbsp for 2 eggs) for a lighter, egg-free option, or make “flax eggs” (1 tbsp ground flax + 3 tbsp water per egg, so 2 tbsp flax + ~6 tbsp water total). Both change texture a bit, aquafaba is lighter, flax gives a denser result.
Puff pastry: replace with shortcrust pastry (pâte brisée) or a ready-made frozen pie crust if you want something quicker. You will lose some of the layered flakiness but it still makes a lovely, sturdier galette.

Pro Tips

1. Keep the pastry really cold right up until it goes in the oven, and chill the assembled galette so the layers hold their puff. If the dough warms up it gets limp and the filling will push out.

2. To stop a soggy bottom bake on a hot heavy tray or a preheated baking stone, and sprinkle a thin dusting of almond meal or semolina on the base before you add the frangipane so excess moisture gets absorbed.

3. Toast the ground almonds briefly in a dry pan for a deeper, nuttier flavour, let your butter and eggs warm to room temp so the frangipane mixes silky smooth, and stop mixing as soon as it’s combined or the texture gets dense.

4. Use a piping bag or a zip bag with the corner snipped to place the frangipane evenly, it avoids air pockets and mounding. Tuck the fève off center and keep it well away from the edge so it doesnt peek out.

5. For gloss and a nicer slice warm and strain apricot jam then brush it on right out of the oven, let the galette cool until the filling sets, and cut with a very sharp knife wiping the blade between cuts for clean slices.

GALETTE DES ROIS À LA FRANGIPANE GRAND Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally perfected an Apple Frangipane Galette and I'm sharing the unexpected secret ingredient most home bakers miss.

Servings

servings

Calories

591

kcal

Equipment: 1. Large mixing bowl, for creaming the butter and mixing the frangipane, dont overfill it
2. Electric hand mixer or a sturdy whisk, saves time and gives a light fluffy texture
3. Digital kitchen scale plus measuring spoons, precise weights make this foolproof
4. Rubber spatula and a wooden spoon, for folding in the almonds without overmixing
5. Baking sheet lined with parchment paper, youll bake the galette on this so it doesnt stick
6. Pastry brush, for egg wash and optional apricot jam glaze
7. Sharp knife and a fork, knife to score the top lightly, fork to crimp the edges
8. Baking rack and oven mitts, cool the galette properly and handle hot pans safely

Ingredients

2 sheets puff pastry (about 230 g each) for a large 28 30 cm galette
125 g unsalted butter, softened
125 g granulated sugar
125 g ground almonds (almond meal)
25 g all purpose flour
3 large eggs (2 for the frangipane, 1 for egg wash)
1 tsp vanilla extract or seeds from 1 vanilla pod
1 tbsp dark rum or 1 tsp almond extract, optional
pinch of salt
1 fève or small charm, optional

Directions

Preheat oven to 200°C (about 390°F) and line a baking sheet with parchment paper; keep second pastry sheet chilled till you need it.
Make the frangipane: beat 125 g softened unsalted butter with 125 g sugar until light and fluffy, then add 2 large eggs one at a time, beating after each. Stir in 1 tsp vanilla extract or seeds from 1 pod and 1 tbsp dark rum or 1 tsp almond extract if using.
Fold in 125 g ground almonds, 25 g all purpose flour and a pinch of salt until smooth; dont overmix, stop when just combined.
Unroll one puff pastry sheet and trim or press to a neat 28-30 cm circle on the parchment. Spoon the frangipane into the center leaving a 2 to 3 cm border all around.
If you have a fève, tuck it into the frangipane off-center (so the lucky one is more of a surprise), dont put it right at the edge where it could peek out.
Beat the remaining large egg with a splash of water for the egg wash. Lightly brush the exposed pastry border with egg wash, place the second puff pastry sheet on top and press the edges to seal – crimp with your fingers or a fork. Chill the assembled galette 15 to 20 minutes so it holds its shape.
Brush the whole top with more egg wash, then use a sharp knife to lightly score a pattern on top without cutting through the pastry; prick a couple small vent holes in the center so steam can escape.
Bake on the middle rack: start at 200°C for 8 to 10 minutes then lower oven to 180°C and bake another 20 to 30 minutes until deeply golden and puffed; for a 28-30 cm galette expect about 30 to 40 minutes total. If the edges brown too fast cover them with foil.
Let the galette cool at least 15 minutes before serving so the frangipane sets. For shine, warm a little apricot jam and brush on top right after it comes out of the oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.