Frangipane and Pastry Cream Galette: A Buttery, Almond-Filled Delight

A Frangipane and Pastry Cream Galette is a rich, buttery dessert that combines the nutty goodness of frangipane with the smooth, velvety texture of pastry cream. Encased in a flaky, golden crust, this galette is perfect for special occasions or when you simply crave an indulgent treat.

What Makes This Galette Special?

✔ Buttery and Crispy Crust: A rustic, flaky pastry that perfectly complements the creamy filling.
✔ Nutty and Velvety Filling: The frangipane offers a rich almond flavor, while the pastry cream adds a luxurious smoothness.
✔ Easy Yet Elegant: No need for a tart pan—this freeform galette is simple to make but looks stunning.

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Ingredients

For the Pastry Dough:

• 1 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• ¼ cup ice-cold water

For the Pastry Cream:

• 1 cup whole milk
• 2 egg yolks
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Frangipane (Almond Cream):

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 egg
• ¾ cup almond flour
• 1 tablespoon all-purpose flour
• ½ teaspoon almond extract

For Assembly:

• 1 egg (for egg wash)
• 2 tablespoons sliced almonds (optional)
• 1 tablespoon powdered sugar (for dusting)

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