frangipane – Cooking Therapy

PEACH GALETTE WITH TOASTED ALMOND FRANGIPANE

8 Aug 2020Leave a comment

Summertime and the living’s peachy! I have said it before and I will say it again, I love baking galettes!!! They are like a dessert pizza and can be made both sweet and savory. For this recipe I used the juiciest peaches, as they are in season, tossing them in sugar, cinnamon, and cognac. That took them to the next level. Add a toasted almond frangipane and you have a real party going. While it may look intimidating to bake, galettes are quite simple to do and my step by step guide below will show you. Top with fresh whipped cream or ice cream and you have a real treat! Galettes are also my go-to baking items if I am bringing something to a party or a dinner. Try yours today!

Prep Time: 30 Minutes

Wait time: 40 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar, for cooking peaches

¾ cups of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

3 large peaches, pit removed, cleaned, and cut in ¼ to ½ -inch slices

2 tbsp of brandy, cognac, or Armagnac

Cold water

2 tbsp of ground cinnamon

½ teaspoon of ground cinnamon, for peach filing

1 tbsp cornstarch

1 egg yolk

3 tbsp milk or heavy cream

For the frangipane

1 cup of almonds

1 large egg at room temperature

¼ cup sugar

1 tablespoon almond flour

1 stick of unsalted butter, softened

1 capful of vanilla

2 tbsp of brandy, cognac, or Armagnac

Instructions

To prepare the peaches

In a large bowl, toss the peach slices with the brandy, corn starch, cinnamon, and sugar set aside

To make the frangipane

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste. I kept mine a little nutty and crunchy, but that’s just personal preference

To make the galette

Preheat the oven to 400 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool

closeup so you can see the cinnamon in the dough

Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust

Top with the fruit in a design you see fit.

Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside and sprinkle some raw sugar across the edges.

Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream
Enjoy!

SPICED APPLE CRANBERRY GALETTE W. TOASTED HAZELNUT FRANGIPANE

24 Nov 201912 Apr 2020Leave a comment

There is something about galettes that is fun to bake. It’s like making a pie but then you eat it like a pizza. The beauty is, it can be made either savory or sweet. With the Thanksgiving holiday fast approaching, I made this Spiced Apple and Cranberry Galette which is packed with flavor; it is tart; it is sweet; it is nutty. This recipe is sure to impress the people gathered around your table this holiday. Try yours today!

Prep Time: 30 Minutes

Wait time: 20 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar

¾ cups of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

2 large honeycrisp apples, cored, cleaned, and cut in 1/8-inch slices

1 cup of cranberries

Cold water

For the frangipane

1 cup of shelled toasted hazelnuts

1 large egg at room temperature

¼ cup sugar

1 tablespoon regular flour

1 stick of unsalted butter, softened

Instructions

To prepare the apples

In a medium frying pan, sauté the apple slices with some rye whiskey, cinnamon, and sugar over a medium heat until they begin to soften. Remove and set aside to cool down

To prepare the cranberries

In a medium sized saucepan, add the cranberries, ¼ cup of sugar, and some orange juice and cook until thickened over a medium heat

To make the frangipane

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste

To make the galette

Preheat the oven to 400 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval

Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust
Top with the fruit in a design you see fit.

Fold the crust part of the dough up and over sort of forming a tucked wall. Using a brush, spread some egg wash across the outside and sprinkle some raw sugar across the edges. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream
Enjoy!

BANANAS FOSTER GALETTE WITH WALNUT FRANGIPANE

18 Apr 201912 Apr 20203 Comments

Do you have some ripe bananas that you don’t know what to make? Thinking of baking a plain old banana bread? Thinking of making bananas foster? Well I have a recipe for you to take those ripe bananas to the next level. This Bananas Foster galette with a walnut frangipane is the best of both recipes that’s also part pie. The bananas are caramelized with sugar and flambéd with a touch or rum to bring out an intense flavor. Try this recipe out today and your taste buds will be thanking you!

Prep Time: 30 Minutes

Wait time: 20 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar

½ cup of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

2 large bananas, sliced in half lengthwise then cut across

Cinnamon

Sugar

1 shot of spiced rum

Cold water

For the frangipane

1 cup of shelled walnuts

1 large egg at room temperature

¼ cup sugar

1 tablespoon almond flour

1 stick of unsalted butter, softened

2 capfuls of vanilla

Instructions

To prepare the bananas

Mix the cinnamon and sugar on a plate. Roll the banana slices around to evenly coat them
In a medium frying pan, sauté the banana slices on a high heat until the sugar begins to caramelize. Repeats on the other side.
(If you want to flambé, and be careful in doing so) Add the shot of rum and tilt on the side until a flame ignites the pan. Shake the pan to give the bananas a coating and blow out the flame. Be careful if you are going to do this.
Remove the bananas and set aside to cool down. They would have softened

To make the frangipane

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste

To make the galette

Preheat the oven to 375 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval
Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust
Top with the banana in a design you see fit

Fold the crust part of the dough up and over sort of forming a tucked wall. Using a brush, spread some egg wash across the outside and sprinkle some raw sugar across the edges. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream

Enjoy!

APPLE BERRY GALETTE

21 Dec 201814 Apr 2020Leave a comment

Galettes have recently become a favorite of mine to bake. Whenever I make it, it feels like I am getting ready to bake a pizza, that’s also a pie, that’s also a tart. It’s marvelous. They are also very versatile and can be savory or sweet. This is a fantastic recipe incorporating delicious spiced apples with fresh berries, that is neither too sweet nor too tart. It will leave you wanting more. Try the recipe today!

Prep Time: 30 Minutes

Wait time: 20 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar

1/2 cup of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

1 large honeycrisp apple, cored, cleaned, and cut in 1/8-inch slices

1 cup of mixed berries (blackberries, raspberries, blueberries, strawberries, cranberries) washed

Cold water

For the frangipane

1 cup of shelled walnuts

1 large egg at room temperature

¼ cup sugar

1 tablespoon regular flour

1 stick of unsalted butter, softened

Instructions

To prepare the apples

In a medium frying pan, sauté the apple slices with some cinnamon and sugar over a medium heat until they begin to soften. Remove and set aside to cool down

To make the frangipane

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste

To make the galette

Preheat the oven to 350 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval
Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust

Top with the fruit in a design you see fit. I arranged the apple slices in a circular pattern and topped with the berries

Fold the crust part of the dough up and over sort of forming a tucked wall. Using a brush, spread some egg wash across the outside and sprinkle some raw sugar across the edges. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream
Enjoy!

POACHED PEAR, CRANBERRY, AND ALMOND FRANGIPANE GALETTE

21 Nov 201814 Apr 2020Leave a comment

Galettes are French tarts best described as a combination of a pie and a pizza. It is a very versatile baking treat in that it can be savory or sweet, and can be eaten at any time of the day as a meal, snack, or even dessert. The crust is flaky and crispy, while the filling is sweet and juicy. For the pears, I poached them in a Greek sweet wine with mulling spices for an intense flavor, but any wine will do. And the best part is that you can use the remaining mulled wine to make a wine syrup to top the galette. The almond frangipane acts as a placeholder for the filling and its juices, while intensifying the flavor of the crust. Top with your favorite ice cream or eat it as is, this is guaranteed to satisfy your taste buds. Try yours today!

Prep Time: 30 Minutes

Wait time: 20 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar

1/2 cup of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

1 bottle of dry red wine (I used mavrodaphne, a Greek, sweet wine)

5 large pears, cored, cleaned, and halved

½ cup of cranberries, washed

1 cinnamon stick

2 star anise

5 cloves

Cold water

For the frangipane

1 cup of almond flour

2 oz of almond paste

1 large egg at room temperature

¼ cup sugar

1 tablespoon regular flour

3 tbsp of unsalted butter, softened

Instructions

To poach the pears:

In a medium saucepan, add the wine, ¾ cups of sugar, 1 cup of water, the cinnamon, anise, and cloves
Bring to a boil over a medium heat. Once boiling, reduce to a low medium heat simmer and add the pears
Cook for about 15 minutes or until pears have begun to soften. Let cool to room temperature in pan, then remove and set aside. Prepare galette while pears are cooling
With the leftover wine, add another half cup of sugar and cook on a medium heat until it reduces to a syrup. You can use this as the dessert topping

To make the frangipane:

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste

To make the galette:

Preheat the oven to 350 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval
Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust

Top with the fruit in a design you see fit. I sliced the pears and made crisscross lines with them and the cranberries
Fold the crust part of the dough up and over sort of forming a tucked wall. Using a brush, spread some egg wash across the outside and sprinkle some raw sugar across the edges. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream and the wine syrup
Enjoy!