Bits and Bobs
1 lbs puff pastry dough, divided in two *butter pastry preferable*
For the frangipane cream filling:
½ cup sugar
3 ½ oz unsalted butter (just a touch over 7 T and almost a full stick), room temp
2 eggs, room temp
⅛ tsp almond extract
1 cup almond flour
For the pastry glaze:
1 egg yolk
1 tsp milk (any will do!)
Cream together the sugar and butter until smooth, light in color, and fluffy.
Add eggs one at a time, beating lightly after each addition, then mix in the almond extract.
Mix in the almond flour and salt until combined.
Stick in the fridge to set.
Line a baking sheet with parchment paper.
On a floured surface, roll one half of the pastry into a circle, roughly 9-9 ½ inches. I used a dinner plate as my stencil to trim off the excess and make a nice neat circle. Place the round on the sheet pan and repeat with the second half. Place another piece of parchment between the two rounds and stick in the fridge to rest for ~30 minutes. **This is key, especially when using a butter puff pastry, to achieve the right puff.
Spread the filling onto one of the rounds, leaving roughly an inch of a dough border. Stick your “feve” (I used a whole almond) somewhere in the filling and brush the edges with water.
Gently place the other round atop the filling, matching up the edges, and press down along the seal. I also like to gently press the top dough to rid of any lurking air pockets and even out the filling inside.
If you are making this ahead of time (say to serve warm at brunch the next day…) you can chill overnight at this point.
Preheat the oven to 375°F.
Just like you would a pie crust, pinch the edges to make pretty. Then mark the top with any design of your choosing with a paring knife, careful not to cut through the dough. One of the traditional designs is similar to the spokes of a wheel, I personally like the chevron look. So trendy right now.
Glaze the top of the dough with the yolk and milk mix, taking care to not glaze the edges/sides. Doing so will seal up the layers of pastry and potentially sabotage the puff.
Bake 30 minutes, or until the galette is brown on the top and sides.
Don’t worry if it deflates as it cools. This is normal. I promise… you succeeded!