Frangipane and puff pastry: 2 anti-gaspi recipes for your leftover galette after Epiphany

After the galette des rois, there’s sometimes a bit of pastry and a bowl of frangipane left over. These leftovers can quickly be transformed into smart snacks, without stress or waste.

Two quick ideas for not throwing anything away after Epiphany

The principle is simple: start with what you’ve got. For example, a savoury option with puff pastry, followed by a sweet option with almond cream.

These recipes are based on tried-and-tested home cooking techniques. What’s more, they require few utensils and less than 30 minutes.

You’ll see, the result is crisp and fragrant. As a result, the cuisine remains light, economical and ready to share.

“Nothing is lost in the kitchen when you think in terms of simple gestures and the right amount of time.”

Recipe 1 – Express puff pastry twists (savoury)

Preheat oven to 200°C. Roll out the cold dough, brush with beaten egg and sprinkle with grated cheese, herbs and seeds.

Fold, cut into strips, twist and place on baking sheet. On the other hand, space out well and bake for 12-15 min until golden-brown.

• Work the dough in cold; chill for 10 minutes after shaping.
• Season with smoked paprika, Espelette pepper or zaatar, to taste.
• Fine gilding: egg + milk, for crispness and shine.
• Cooking on a hot grill: steam escapes better, the twist stays dry.
• Storage: 24 h at room temperature in a metal can.

Recipe 2 – Pear-almond tartlets, anti-gaspi sweet

Line small molds with the dough scraps. Then top with a soft almond cream; if it’s from the previous day’s frangipane, whip it to smooth it.

Add slices of pear and a few almond slivers. Then bake at 180°C for 22-28 min, until the center is set and the edges are golden.

Do you like chocolate? Add 20g of chocolate chips per tartlet, and you’ve got a winner. This way, orange zest enhances the pear-almond duo without covering the frangipane.

Minute variations if you’re short of time

Use the dough to shape sweet palmiers: dust with caster sugar, fold, chill for 10 min, bake for 12-14 min at 190°C. A drizzle of honey at the end of the baking time adds shine.

To finish, use the cream to make bostock-style tartines on stale brioche: light syrup, almond cream, flaked almonds. From now on, 8-10 min at 190°C is enough; the frangipane flavors without heaviness.

Practical advice, storage and safety

Refrigerate well-wrapped pastry for 2-3 days maximum; beyond that, freeze at -18°C for up to 2 months. For almond cream or frangipane, keep refrigerated for 48 hours to avoid chain breakage.

When it comes to allergens, think of your guests: almonds, eggs, milk. On the other hand, replace almonds with hazelnuts or mixed sunflower seeds if necessary.

To keep the crispness, reheat in a 160-170°C oven for a few minutes; do not use the microwave. In short, these tips reduce waste and make the frangipane more delicious the next day.

• frangipane