Preparation

• Frangipane
  1. Work the softened butter, then add the sugar and vanilla and mix without whipping to cream the whole.
  2. Add a little eggs and mix without whipping so that the cream does not swell during cooking.
  Add a little egg, mix, add a little almond, stir, add a little egg and mix. Continue in this way until you finish your ingredients.
  3. Put in the fridge until use.
• Puff pastry
  1. Divide the puff pastry into two dough pieces.
  2. Roll out your 0.3 mm thick puff pastry, put it back in the refrigerator for 10 min to prevent it from shrinking when you cut the round.
  3. Take it out and, using a 24 or 26 cm dessert ring, cut a round.
  4. Repeat the same with the 2nd half of the puff pastry.
  5. Fill the circle with almond cream, leaving 2 cm empty at the edges.
  6. Moisten the empty edges with a little water to be able to stick well on the other bottom.
  You can pass egg yolk around the edges to stick well, but be careful that it does not spill over the sides, this will prevent the puff pastry from developing.
  7. Cover with the other layer, gently run your hand over the top where there is the cream to expel the air and press with your fingers all around the edge to stick the two layers well.
  8. Turn the galette onto another baking sheet lined with parchment paper.
  9. Press well on the outline to stick the edges well (2 cm without cream)
  10. With the blunt side of a knife chipping the edges, this step is not mandatory.
  11. Brush the beaten egg (1 yolk and a little white) with a brush and let stand in the refrigerator for 1 hour or more. You can leave the galette in the refrigerator until the next day. Brown just the top of the patty and not the sides (which will prevent the puff pastry from forming).
  12. Once the gilding has set, brown a second time and then decorate as you want. Using a plate and with the non-cutting side of the knife, draw arcs starting from the center of the cake.
  Trace lightly at the beginning and after finishing iron a second time (without the plate this time) to mark well. Do not push in the knife, go slowly so as not to pierce the dough.
• Cooking
  Very important step for a full baking of the puff pastry
  Preheat the oven to 200 degrees for 15 / 20min.
  When the oven is ready, prick the pancake with a toothpick in 6 places, where there is the cream. Moisten the baking sheet a little under the baking paper (helps the development of the puff pastry). Place your pancake on the 2nd rack from the bottom.
  Start with 10 min at 200 degrees then continue with 20 min at 180 degrees then another 20 min at 160 degrees and to finish 30 to 40 min at 140 degrees