Extraction and cooling: Start by preparing your organic espresso. Aim for a short extraction (ristretto style) to obtain a concentrated burst of aromas without excess water. Let it cool completely to room temperature. This is the key step to prevent the butter from melting during mixing.
Working with butter: In a bowl, whisk the softened butter with the sugar until you obtain a smooth, slightly whitened, creamy texture.
The frangipane maker: Incorporate the almond flour, a pinch of salt, and the cornstarch. The cornstarch is our secret ingredient: it will help absorb the moisture from the coffee to ensure the cream holds its shape perfectly during baking. Add the eggs one at a time, whisking vigorously.
Aromatic infusion: Gently pour your cooled espresso into the mixture. Mix delicately with a spatula. The crema will take on a beautiful golden hue, the color of café au lait.
Assembling the galette: Unroll the first pastry sheet onto a baking sheet lined with parchment paper. Spread the coffee frangipane starting from the center, leaving a 2 cm border. Place the fève (preferably towards the outside to minimize the risk of cutting).
The closing: Lightly moisten the exposed edge with a little water. Carefully place the second layer of dough on top. Seal the edges by pressing with your thumb, then crimp the edge (make small cuts) with the back of a knife for a clean finish.
The finishing touch and rest: Brush the surface with the egg yolk/water mixture. Using the tip of a knife, draw your designs (rosettes, grids) without piercing the dough. Place the galette 30 minutes in the refrigeratorThis thermal shock is the secret of pastry chefs for puff pastry that rises straight and high.
Cooking: Preheat your oven to 200°C. Place the galette in the oven, then immediately lower the temperature to 180°CCook for 35 to 40 minutes until a uniform golden brown color is achieved.
