The Galette à la Frangipane is a beloved French pastry that embodies tradition, celebration, and indulgence. Often associated with the festive season of Epiphany, this golden delicacy is far more than just a dessert—it is a cultural ritual, a shared moment of joy passed down through generations.
With its flaky, buttery layers and a rich, sweet filling, the galette is a marvel of contrasting textures. Crisp on the outside and meltingly soft within, each bite reveals a delicate balance of refinement and comfort. Traditionally enjoyed in January, it brings together families and friends who gather around not only to savor its taste but to partake in the charming custom of discovering the hidden charm—the fève—tucked inside.
The artistry behind a well-made Galette à la Frangipane lies in its craftsmanship. From the precision of the scoring on its golden crown to the meticulous layering of its filling, this pastry demands both skill and patience. It is often crowned with a beautifully burnished surface, etched in graceful patterns that hint at the elegance of the treat that lies within.
Whether served warm from the oven or enjoyed at room temperature, the galette is a celebration in itself—a symbol of sharing, tradition, and French pâtisserie at its most regal. Its timeless appeal has made it a cherished centerpiece in both humble homes and grand pâtisseries across France and beyond.
GALETTE À LA FRANGIPANE
Serves 8
Timing
- Preparation: 3 hours
- Refrigeration: 24 hours
- Freezing: Overnight
- Baking: 40 minutes
- Storage: Up to 48 hours in the refrigerator
Equipment Needed
- Sieve
- Rolling pin
- Whisk
- Piping bag fitted with a 10 mm round tip
- Fève (ceramic trinket or bean)
- Pastry brush
- Paring knife
Ingredients
Puff Pastry
- 200 g flour
- 4 g salt
- 10 g icing sugar
- 40 g melted butter
- 100 g cold water
- 140 g beurre de tourage (or high-quality dry butter for laminating)
Frangipane Cream
- 50 g butter
- 50 g sugar
- 40 g egg
- 10 g heavy cream (35% fat)
- 50 g almond flour
- A dash of liquid vanilla
- 5 g dark rum
Pastry Cream (for Frangipane)
- 25 g pastry cream
- (Yields about 100–150 g; adjust as needed)
- 125 g milk (preferably whole)
- 30 g egg yolks (about 1.5 yolks)
- 30 g sugar
- 10 g cornstarch (or 15 g flour for a thicker version)
- 10 g butter
- ½ tsp vanilla extract (or ½ vanilla bean, scraped
Egg Wash
- 50 g beaten egg
Finishing Syrup
- 50 g water
- 50 g sugar
- 10 g dark rum
Puff Pastry
- 200 g all-purpose flour
- 4 g fine salt
- 10 g icing sugar (confectioners’ sugar)
- 40 g melted butter
- 100 g cold water
- 140 g dry butter for laminating (beurre de tourage or European-style butter)
Preparation Method
Puff Pastry
Prepare a classic puff pastry with 5 single turns (see lamination technique, Divide the final dough into two 250 g squares. Fold each corner of the square toward the center, flip the dough over seam-side down on your work surface, and shape into a smooth ball. Flatten each ball gently into a disk. Wrap in plastic wrap and refrigerate for 24 hours.
Frangipane Cream
In a mixing bowl, cream the softened butter with the sugar until smooth. Add the egg and the heavy cream, mixing well. Incorporate the almond flour, vanilla, and rum. Finally, blend in the pastry cream until fully combined.
Transfer the frangipane into a piping bag and pipe a spiral (cord) about 20 cm in diameter onto a sheet of baking paper. Don’t forget to insert the fève (ceramic trinket or bean) into the cream. Freeze overnight.
Assembly
The next day, roll out both puff pastry disks to 23 cm in diameter, keeping the original dough seam side (the folded side) underneath. Flip one round over so the seam side is now facing up—this side should be in contact with the cream.
Brush the edge of this first pastry round with a little water using a pastry brush. Place the frozen frangipane disk in the center. Cover with the second pastry round, seam side down (facing the cream), aligning the edges carefully. Seal the edges by gently pressing them together, then flute the border (chiqueter) using the back of a paring knife—this will help prevent the filling from leaking during baking.
Lightly moisten a baking tray with water and place the galette upside down on it (the top is now the smoothest side). Brush the surface with egg wash and refrigerate for 30 minutes.
Apply a second layer of egg wash. Score the top with decorative patterns using the tip of a paring knife.
Bake in a preheated oven at 190°C (375°F), then lower the temperature to 170°C (340°F) and bake for 40 minutes, until golden and crisp.
As soon as it comes out of the oven, brush with a light syrup to give it a beautiful shine. Let cool before serving.
Conclusion
The Galette à la Frangipane is much more than a seasonal pastry—it is a celebration of craftsmanship, tradition, and the simple joy of sharing. From the delicate folds of the puff pastry to the aromatic, melt-in-the-mouth frangipane filling, every stage of its creation invites us to slow down and reconnect with the rituals of French baking.
Whether you’re preparing it for Epiphany, a festive gathering, or simply to impress your guests, this galette is an elegant centerpiece that carries with it a sense of warmth and conviviality. The contrast of crisp layers and creamy almond filling is timeless and satisfying. And let’s not forget the playful tradition of hiding the fève—whoever finds it becomes the king or queen of the day, crowned with a paper crown and a smile.
Patience and precision are the keys to success, but the reward is well worth the effort: a truly majestic dessert that embodies the best of French pâtisserie. Let it cool just slightly before slicing, and serve with a glass of cider or a cup of tea for a perfectly regal moment.
Frequently Asked Questions
Q: Can I use store-bought puff pastry?
A: Yes, if you’re short on time, a high-quality all-butter puff pastry will still give excellent results. However, homemade puff pastry provides superior flavor and texture.
Q: Can I make the frangipane in advance?
A: Absolutely. You can prepare the frangipane (including the pastry cream) up to 2 days in advance. Store it in an airtight container in the fridge.
Q: Do I have to freeze the frangipane spiral overnight?
A: Freezing it helps maintain a neat shape during assembly and prevents over-spreading during baking. If you’re in a rush, chill it in the freezer for at least 2 hours.
Q: How do I store leftovers?
A: Wrap the galette in foil or keep it in an airtight container at room temperature for up to 2 days. Reheat slightly in the oven to refresh the crispness.
Q: What can I use instead of rum?
A: You can omit the rum or replace it with a few drops of almond extract or orange blossom water for a different twist.
Q: Can I prepare the entire galette ahead of time?
A: Yes! You can assemble the galette, freeze it raw, and bake it straight from the freezer—just add 5–10 minutes to the baking time.