Sometimes when cruising Pinterest I run across a picture of food that takes my breath away. I usually dismiss the pin, thinking it is some kind of specialty food that I have neither the tool nor skill to replicate. After the same pin pops up over and over again, I’ll pin it. Why not? Just because I pin something doesn’t mean I have to make it, right? So there the picture is, pinned to one of my boards that I frequently review for the next culinary delight I’m ready to make. It’s taunting me. It’s just so darn pretty, but the pin is in French, and even if I can use Google translate to help me out, ain’t no way I’m going to translate the ingredients from the metric system. No, no, no. I refuse.
Then, finally, I’m feeling good, really good. Brave, even. I’m going to punch this French recipe in the face along with the metric system. Here we go. I’m clicking on the picture, waiting for the site with the recipe to load, and… wait, it’s in English? Well, fine. I still see some metric measurements, but with American ones in parentheses right next to them. Actually, this ingredient list looks relatively short. Oh, I see. Puff pastry. It’s just freakin’ puff pastry with filling. Well, don’t I feel sheepish.
So this pastry that took me way to long to feel brave about is traditionally eaten in France during the Epiphany, which is, I believe, when the wise men come to visit baby Jesus. It’s celebrated on January 6th, so you could say I’m a little late. But this dish is simple enough to enjoy year-round, but looks intimidating enough to impress your friends. The recipe for the almond filling makes a ton of filling, so have some back-up plans for it later. You don’t have to use the almond filling either – just make sure to use a filling sturdy enough to not seep through any of the openings.
Want to intimidate your Pinterest boards? Pin this pic!
Recipe adapted from La Receta de la Felicidad.
- 2 sheets ready made or homemade puff pastry, very cold
- 1 egg yolk, beaten with 2 tsp water, for glazing
- 1 egg yolk
- 1/2 cup milk
- 2 Tbsp sugar
- 2 tsp cornstarch
- 1/2 vanilla pod
- 1/4 cup butter
- 3/8 cup sugar
- 2 eggs
- 1.5 cups ground almonds
- In a saucepan bring 1/2 vanilla pod, 1/2 cup milk minus 2 Tbsp and sugar to the boil.
- Mix remaining 2 Tbsp milk and corstarch.
- Beat the egg yolk, and mix in.
- Remove milk from heat, remove vanilla pod, and then gradually stir in egg yolk mixture.
- Reduce heat to low, bring back saucepan to heat, and let thicken stirring constantly.
- Reserve until cold (cover with a plastic film).
- Beat butter and sugar until smooth.
- Add eggs one by one, and then ground almond, and mix until smooth.
- Stir custard into almond cream and mix together to make frangipane mixture.
- Roll out one sheet of the puff pastry sheets. Cut 4 circles using a large round cookie cutter.
- Carefully brush some of the beaten egg yolk mixture around the edges of every circle.
- Mound the frangipane filling onto the center of the pastry, spreading it evenly.
- Take the other puff pastry sheet out of the fridge, and roll it out.
- Cut another 4 circles, slightly larger than the previous ones. Cover every circle with filling with the second piece, pressing the edges to seal.
- Lightly brush egg yolk onto the top of every mini galette.
- Chill the galettes in the fridge for one hour minimum.
- Remove from the fridge, and brush again with egg yolk.
- Using a sharp knife, make a small hole in the middle of every galette to allow the steam to escape. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern.
- Chill again, while preheating oven to 400 ºF
- Bake for 15 minutes.
- Serve warm or cold.