1
Set up your tools: a mixing bowl, whisk, spatula, and a baking tray lined with parchment. Make sure the puff pastry has been taken out of the freezer and is at fridge temperature. No need to preheat the oven yet; you'll set it to 200°C later.
2
Start with the pastry cream: heat the milk with the scraped vanilla seeds over medium heat until it just comes to a boil, stirring occasionally to prevent scorching.
3
Meanwhile, whisk the egg yolks with sugar until pale and thickened to a ribbon consistency. Gradually whisk in the cornstarch-flour mixture to form a thick paste.
4
Temper the mixture by slowly whisking in half the hot milk, then pour everything back into the pan (straining out the vanilla pod). Cook over medium heat, stirring constantly, until it thickens and begins to bubble; let it boil gently for about a minute, then remove from heat.
5
Spread the finished pastry cream on a shallow tray, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill quickly in the fridge or freezer.
6
Make the almond cream: ensure the butter is softened to a pomade texture and the eggs are at room temperature. Whisk the butter in a bowl until smooth and creamy.
7
Add the sugar and continue whisking until the mixture is smooth and creamy with no lumps.
8
Gradually add the room-temperature eggs in two or three additions, whisking well after each addition until fully incorporated before adding more, to avoid the mixture splitting.
9
Sift in the almond powder and mix until you have a smooth almond cream. Optionally add a little flour to stabilize it, then stir in one or two drops of bitter almond essence. Chill in the fridge until needed.
10
Take the chilled pastry cream, gently warm it slightly to loosen it, and stir in a splash of kirsch until it reaches a similar consistency to the almond cream.
11
Fold the pastry cream (about one-third the weight of the almond cream) into the almond cream and mix until combined — this is the true frangipane cream.
12
Take two equal-sized puff pastry sheets. Pipe the frangipane cream evenly over the center of one sheet, leaving the edges bare.
13
Cover with the second pastry sheet and seal the edges firmly using the back (not the blade) of a knife to prevent the filling from leaking during baking. Score a simple decorative pattern on top if desired.
14
Brush the top with egg wash (egg yolk mixed with a little water) and chill in the fridge for about 20 minutes to firm up the pastry.
15
Preheat the oven to 200°C and bake the galette for about 30 minutes (or about 40 minutes if larger), until the pastry is puffed and golden. Let it cool slightly before slicing and serving.
PrimedTableBETA
