Almond-and-Brown-Butter Galette

Almond-and-Brown-Butter Galette
Almond-and-Brown-Butter Galette
Makes 1 (10-inch) cake
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  1. Almond Pastry Cream (recipe follows)
  2. Frangipane Filling (recipe follows)
  3. 1 (14-ounce) package frozen puff pastry, thawed (2 sheets)
  4. 2 large eggs, divided
  5. 1 teaspoon water
  6. 1 teaspoon milk
  7. ½ cup orange marmalade, melted
Almond Pastry Cream
  1. 1 cup half-and-half
  2. 1⁄3 cup sugar
  3. ½ cup chopped toasted almonds
  4. 3 egg yolks
  5. 1 teaspoon vanilla extract
  6. ½ teaspoon almond extract
  7. 1 tablespoon cornstarch
  8. 1 tablespoon all-purpose flour
  9. ¼ teaspoon salt
  10. 2 tablespoons brown butter*, softened
Frangipane Filling
  1. ¼ cup brown butter*, softened and divided
  2. ¼ cup sugar
  3. 1 large egg
  4. 1 teaspoon vanilla extract
  5. ½ teaspoon almond extract
  6. ¼ cup almond flour
  7. 1 tablespoon cornstarch
  8. ½ teaspoon salt
  1. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, stir together Almond Pastry Cream and Frangipane Filling until combined.
  3. On a lightly floured surface, roll each sheet of puff pastry to a 12-inch circle and trim to a 10-inch circle. Spoon almond mixture onto center of round, leaving a 1-inch border.
  4. In a small bowl, whisk together 1 egg and water. Using a pastry brush, brush 1-inch border of first puff-pastry round.
  5. Top with second puff-pastry round, and press with fingertips to seal the edges. Extending a hand over pastry and using the first two fingers in a V formation, press edges with fingertips and hold. Using your other hand and a sharp paring knife, cut a small notch in the dough between fingertips of first hand. Continue all the way around pastry.
  6. Using the same knife, cut a design in top of galette.
  7. In a separate small bowl, whisk together milk and remaining egg. Using a pastry brush, brush galette on top and sides. Freeze for at least 30 minutes.
  8. Preheat oven to 400°.
  9. Bake for 15 minutes. Reduce oven temperature to 375°; bake until deep golden brown, about 10 to 15 minutes more. Let cool slightly on a wire rack. Brush warm galette with melted marmalade. Serve warm or at room temperature. Cover, and refrigerate for up to 3 days.
Almond Pastry Cream
  1. In a large saucepan, combine half-and-half, sugar, and almonds. Bring mixture to a boil over medium-high heat. Continue cooking, whisking often, until sugar is dissolved. Remove from heat.
  2. In a small bowl, whisk together eggyolks, vanilla extract, and almond extract.
  3. In a separate small bowl, whisk cornstarch, flour, and salt. Combine cornstarch mixture with egg-yolk mixture.
  4. Whisking constantly, add about ½ cup hot almond mixture to egg-yolk mixture. Add tempered egg-yolk mixture to remaining hot almond mixture in pan, whisking to combine.
  5. Strain mixture through a fine-mesh sieve, discarding solids. Return liquid to pan. Reduce heat to medium. Cook, stirring constantly, until mixture is thickened, 5 to 7 minutes. Add brown butter, whisking until combined. Transfer mixture to a container; cover surface of pastry cream with plastic wrap. Refrigerate for at least 1 hour or up to 5 days.
Frangipane Filling
  1. In the work bowl of a food processor, combine brown butter and sugar. Pulse until smooth. Add egg, vanilla extract, and almond extract, pulsing to combine.
  2. In a small bowl, whisk together almond flour, cornstarch, and salt. Add almond flour mixture to egg mixture, pulsing to combine. Transfer mixture to an airtight container, and refrigerate for at least 45 minutes and up to 5 days.
  1. In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature. Use immediately, or cover and refrigerate for up to 1 week.
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