{"id":204552,"date":"2026-01-09T11:37:00","date_gmt":"2026-01-09T10:37:00","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2026\/01\/09\/frangipane-and-puff-pastry-2-anti-gaspi-recipes-for-your-leftover-galette-after-epiphany\/"},"modified":"2026-01-09T11:37:00","modified_gmt":"2026-01-09T10:37:00","slug":"frangipane-and-puff-pastry-2-anti-gaspi-recipes-for-your-leftover-galette-after-epiphany","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2026\/01\/09\/frangipane-and-puff-pastry-2-anti-gaspi-recipes-for-your-leftover-galette-after-epiphany\/","title":{"rendered":"Frangipane and puff pastry: 2 anti-gaspi recipes for your leftover galette after Epiphany"},"content":{"rendered":"

After the galette des rois<\/a>, 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. <\/p>\n

Two quick ideas for not throwing anything away after Epiphany<\/h2>\n

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

These recipes are based on tried-and-tested home cooking techniques. What’s more, they require few utensils and less than 30 minutes<\/a><\/strong>. <\/p>\n

You’ll see, the result is crisp and fragrant<\/a>. As a result, the cuisine remains light, economical and ready to share. <\/p>\n

“Nothing is lost in the kitchen when you think in terms of simple gestures and the right amount of time.”<\/p><\/blockquote>\n

Recipe 1 – Express puff pastry twists (savoury)<\/h3>\n

Preheat oven to 200\u00b0C<\/strong>. Roll out the cold dough, brush with beaten egg and sprinkle with grated cheese, herbs and seeds. <\/p>\n

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

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

    Recipe 2 – Pear-almond tartlets, anti-gaspi sweet<\/h2>\n

    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. <\/p>\n

    Add slices of pear and a few almond slivers. Then bake at 180\u00b0C<\/strong> for 22-28 min<\/strong>, until the center is set and the edges are golden. <\/p>\n

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

    Minute variations if you’re short of time<\/h3>\n

    Use the dough to shape sweet palmiers: dust with caster sugar, fold, chill for 10 min<\/strong>, bake for 12-14 min<\/strong> at 190\u00b0C<\/strong>. A drizzle of honey at the end of the baking time adds shine. <\/p>\n

    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<\/strong> at 190\u00b0C<\/strong> is enough; the frangipane flavors without heaviness. <\/p>\n

    Practical advice, storage and safety<\/h2>\n

    Refrigerate well-wrapped pastry for 2-3 days<\/strong> maximum; beyond that, freeze at -18\u00b0C<\/strong> for up to 2 months<\/strong>. For almond cream or frangipane, keep refrigerated for 48 hours<\/strong> to avoid chain breakage. <\/p>\n

    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. <\/p>\n

    To keep the crispness, reheat in a 160-170\u00b0C<\/strong> 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. <\/p>\n","protected":false},"excerpt":{"rendered":"

    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…<\/p>\n","protected":false},"author":13,"featured_media":204434,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2685],"tags":[5231],"quartier":[],"class_list":["post-204552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-du-luxe-en","tag-frangipane"],"acf":[],"yoast_head":"\nFrangipane and puff pastry: 2 anti-gaspi recipes for your leftover galette after Epiphany<\/title>\n<meta name=\"description\" content=\"Turn leftover galettes into puff pastry twists and frangipane tarts. 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