frangipane galette

Frangipane Galette Made with the TM7 (Pastry Cream & Almond Cream)

A frangipane galette is one of the most elegant yet approachable French pastries you can make at home. Crisp, buttery puff pastry encases a rich almond filling that’s both creamy and fragrant, traditionally made by combining pastry cream and almond cream. When prepared using the Thermomix TM7, the process becomes not only easier but remarkably consistent, producing bakery-quality results with minimal effort.

This version follows classic French technique while taking full advantage of the TM7’s precise temperature control and powerful mixing capabilities. The result is a golden, flaky galette with a smooth, luxurious frangipane center and a beautifully crisp finish.

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What Is Frangipane?

True frangipane is not simply almond cream. It is a refined mixture of pastry cream (crème pâtissière) and almond cream (crème d’amande). This combination creates a filling that is lighter, smoother, and more balanced than almond cream alone.

Pastry cream adds structure and silkiness, while almond cream contributes richness, flavor, and moisture. When baked inside puff pastry, the frangipane puffs slightly, sets gently, and stays soft without becoming heavy.

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Ingredients

Serves 6–8

Pastry Cream

• 250 g whole milk

• 2 egg yolks

• 50 g granulated sugar

• 25 g cornstarch

• 1 teaspoon vanilla extract

Almond Cream

• 100 g unsalted butter, soft

• 100 g sugar

• 100 g ground almonds

• 1 large egg

• 1 tablespoon all-purpose flour

• 1 teaspoon rum or almond extract (optional)

Assembly

• 1 sheet all-butter puff pastry, chilled

• Pastry cream (cooled)

• Almond cream

• 1 egg (for egg wash)

• Sliced almonds (optional)

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Making Pastry Cream in the TM7

1. Add milk, egg yolks, sugar, cornstarch, and vanilla to the TM7 mixing bowl.

2. Cook 7 minutes / 90°C / Speed 4, without the measuring cup.

3. Scrape down the bowl, then mix 20 seconds / Speed 4 until smooth.

4. Transfer pastry cream to a bowl, cover directly with plastic wrap, and cool completely.

The TM7’s temperature precision prevents curdling and ensures a perfectly smooth, lump-free cream every time.

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Making Almond Cream in the TM7

1. Place softened butter and sugar into the TM7 bowl.

2. Mix 1 minute / Speed 4 until pale and creamy.

3. Add ground almonds, egg, flour, and rum or almond extract.

4. Mix 30 seconds / Speed 4, scraping down if necessary.

The almond cream should be smooth, thick, and spreadable, with no visible butter streaks.

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Preparing the Frangipane Filling

Once both components are fully cooled:

1. Weigh the pastry cream.

2. Add the same weight of almond cream (typically 1:1 ratio).

3. Gently fold together using a spatula or mix 15 seconds / Reverse / Speed 2 in the TM7.

This creates a classic frangipane that is light, aromatic, and perfectly balanced.

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Assembling the Galette

1. Roll out the puff pastry into a circle about 26–28 cm (10–11 inches) wide.

2. Place on a parchment-lined baking tray and chill for 10 minutes.

3. Spread frangipane evenly in the center, leaving a 2–3 cm border.

4. Smooth the surface gently—do not overfill.

5. Fold or leave edges flat, depending on traditional galette style.

6. Brush the exposed pastry with egg wash.

7. Decorate with sliced almonds if desired.

Optional: score the top lightly with a knife for a classic French look.

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Baking the Galette

• Preheat oven to 190°C (375°F)

• Bake for 35–40 minutes, until:

  • Pastry is deeply golden

  • Frangipane is set and lightly puffed

  • Bottom is crisp and fully baked

If the top browns too quickly, tent loosely with foil for the final 10 minutes.

Cool for at least 20 minutes before slicing to allow the filling to set.

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Serving Suggestions

• Serve warm or at room temperature

• Dust lightly with powdered sugar

• Pair with crème fraîche or whipped cream

• Enjoy with coffee, tea, or dessert wine

This galette keeps its texture beautifully and can be served the same day or the next.

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Tips for Perfect Results

• Always cool pastry cream completely before mixing with almond cream

• Use all-butter puff pastry for best flavor and lift

• Do not overfill—frangipane expands during baking

• Chill assembled galette briefly before baking for sharper layers

• Use ground almonds, not almond flour, for traditional texture

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Variations

• Pear Frangipane Galette: Add thinly sliced pears on top of the filling

• Raspberry Almond: Dot fresh raspberries into the frangipane

• Chocolate Almond: Add 30 g melted dark chocolate to almond cream

• Orange Almond: Add orange zest to pastry cream

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A Classic French Pastry Made Simple with the TM7

This frangipane galette showcases how traditional French pastry techniques pair beautifully with modern precision. The Thermomix TM7 streamlines the most delicate steps—pastry cream and almond cream—making this elegant dessert accessible even to home bakers.

With flaky pastry, silky frangipane, and rich almond flavor, this galette is timeless, refined, and deeply satisfying—perfect for entertaining or elevating everyday baking.