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The king of the galette is Benoît Castel
The favourite baker of Ménilmontant (Paris 20th) prefers a "traditional" frangipane, like me, with a nice thick, fluffy frangipane made from a mixture of almond cream and custard. Benoît Castel's recipe is full of mischief and easy-to-make tricks. I invite you to follow them after watching this episode of the programme "Qu'est-ce que tu food", which I have been co-producing and presenting on 20 Minutes TV since September 2025. You'll see, there's nothing very complicated about it....
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