ForEpiphany 2021, Maison Stohrer unveils the recipe for its famous frangipane galette, taken from the Livre de Pâtisserie Stohrer by pastry chef Jeffrey Cagnes , just published by Editions du Chêne.
Find out how to make this little wonder just in time for Epiphany, by following the step-by-step instructions below!
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Maison Stohrer frangipane cake recipe
Preparation time: 2h15
Resting time: 6h30
Baking time: 35 minutes
Serves 10
INGREDIENTS:
For the inverted puff pastry (some pastry will remain):
The butter
- 330 g dry butter at room temperature
- 130 g flour type 55
The distemper
- 8 g salt
- 125 g water
- 3 g white vinegar
- 100 g butter
- 300 g flour type 55 + a little for the work surface
For the frangipane cream:
- 65 g butter
- 50 g caster sugar
- 65 g almond powder
- 50 g egg
- 30 g almond paste 50% almonds
- 20 ml rum
- 1.5 g liquid vanilla
- 12 g flour
- 65 g pastry cream
For the finishing syrup:
- 20 g caster sugar
- 15 g water
For the finish:
- 1 whole egg
Equipment:
- 30 cm diameter circle
- Pouch
- Plain tip n° 12
- Bean
PREPARATION:
Reverse puff pastry :
Manié butter: Homogenize the softened butter by working it with a Maryse or a food processor fitted with the feuille tool. Add the flour, without heating or emulsifying the mixture. Roll out the mixture on a sheet of baking parchment into a rectangle measuring approx. 25 x 45 cm. Chill for 1 hour.
Distemper: Dissolve the salt in the barely chilled water (18-20°C), then add the vinegar and chopped butter. In the food processor fitted with the hook, pour in the flour, then the previous mixture. Process until the dough is smooth. Roll out the distemper into a square approximately 25 cm square. Wrap in cling film and chill for 1 hour.
Turning: Remove the beurre manié and the détrempe from the fridge. Place the distemper in the middle of the beurre manié rectangle and fold the butter over it - the distemper should be completely enveloped by the butter. Roll out a long strip of this dough to a thickness of 1 cm. Place the short side in front of you on the work surface. Fold the bottom edge of the dough into the middle of the roll. Fold the top edge towards the middle, leaving about 2 cm between the two. Now fold the two parts together to form a four-layer square. You've given it a double twist. Leave to rest in a cool place for 1 hour. Roll out the dough to a thickness of 1 cm to form a rectangle. Repeat to make a second double-layer. Wrap in cling film and chill for 2 hours. Fold one third of the dough towards the middle of the pastry case, and the other third upwards on top - you'll have three layers, not four. Roll out the dough to a thickness of about 3 mm. Leave to rest in a cool place for 30 minutes.
Frangipane cream: Cream butter, sugar and almond powder with a spatula. Mix the egg with the almond paste - the mixture should be smooth. Add to the first mixture. Whisk until smooth. Add the rum, liquid vanilla and flour. Mix with the pastry cream. Whisk again to ensure an airy texture.
Finishing syrup: Heat the water and sugar.
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Location
Stohrer
51 Rue Montorgueil
75002 Paris 2
