|Preparation||Cooking||Start to finish|
|32 min.||30 min.||1 hour 2 min.|
|1||Put 250 g Puff or flaky pastry (pâte feuilletée) circles on your work surface, and prick all over each one with a fork or a "pique-vite", to prevent them inflating too much during cooking.||3 min.|
|2||With a brush dipped in cold water, moisten all round the edge of each circle, to help them stick later.||3 min.|
|3||On one circle, spread 300 g Almond cream or frangipane in an even layer, stopping inside the moistened edge.
On the photos you can see this is about ½ cm or ¼ inch thick. You can add more if you like.
|4||Don't forget the charm...(see translator's note below).||1 min.|
|5||Make a small hole in the centre of the other circle, this will be the "chimney" where steam can escape during cooking.||2 min.|
|6||Place the second circle on top of the first one.||5 min.|
|7||Then fold over the edges a few millimeters to completely stick the two circles.
You can now press the top of the galette gently with a rolling pin, to distribute almond cream evenly.
|8||Glaze the top.||5 min.|
|9||It you wish, you can cut a pattern with the point of a knife .
Refridgerate for one hour.
Preheat oven to 430°F (220°C).
|10||Put in the bottom of your oven for 20 - 30 minutes. Be careful to watch for coloration.||30 min.|
For 1 cake : 3.13 €
|Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Plum tart, Pear tart with almond cream, Apricot and almond cream tart, Rhubarb tart, ... [All]|
|Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Strawberry feuilleté, Chicken pie, Smoked salmon sacristains, Beef Wellington, Rustic chicken and mushroom pie, ... [All]|
|Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Agen prune cake, Small cheese and bacon rolls , Yvetot Douillons, Chestnut moelleux, ... [All]|
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