[usr 3]
Golden and crispy
In a bowl, mix the soft butter with the powdered sugar and the ground almonds. add the eggs (2) one after the other, mixing gently.
Unroll puff pastry on a baking sheet lined with parchment paper.
Using a brush, moisten the edges of the dough without overflowing to the outside.
Mix 2/3 of the almond cream with 1/3 of the pastry cream, then add the white chocolate, mix again.
Spread the almond cream in the center of the dough. Add the bean lengthwise
Gently place a second puff pastry on top of the first. Press the edges of the pancake with your fingers so that they adhere well, then fold them inwards up to the filling to enclose the latter.
Press the edges again with your fingers, then chip them by cutting them with the tip of a knife.
Mix the last egg with a teaspoon of milk, then brush the pancake with it for the first time. Put it in the fridge for 30 minutes, then brush it again.
With the tip of a knife or a trussing needle, draw diagonals on the cake, or any other shape you want (cobs, crown, etc).
Bake at 240°C for 10 minutes, then lower the temperature to 180°C for the last 20 minutes of cooking.
As soon as the galette is cooked, brush it with maple syrup, or failing that, 30°b syrup.
Serve slightly warm.
Happy New Year.
