Galette des kings at the frangipane

Ingredients: for 6 to 8 people

2 puff pastries
1 egg yolk
For pastry cream
1/4 liter of milk
3 egg yolks
1 vanilla pod
1 pinch of salt
50 g of sugar
20 g flour + 20 g cornflour
1 knob of butter to dab
area
For the almond cream
60 g of soft butter
60 g of sugar
2 eggs
100 g of almond powder
aroma of bitter almond
Preparation:
Start with custard: make
heat the milk over low heat with the pod of
vanilla split in two (or grains of
vanilla, or vanilla extract).
Meanwhile, mix the yolks
of eggs with sugar. Add the flour and
cornflour and mix well again until
get a smooth device.
Pour a "rack" of hot milk into
your egg / sugar / flour mix for
start stirring it
gently to homogenize the device.
Then pour the remaining milk (after
remove the pod if necessary) without stopping
to stir gently.
Pour everything into the saucepan and put
over low heat, stirring constantly
you get a thick cream. it
can take a little while, the whole thing is
to be patient and not to overcook and
stir constantly to prevent eggs
coagulate.
Finish by pouring the pastry cream into
a goose bump, dabbing the surface of the
cream with a knob of butter to avoid the
forming a "skin" by cooling and
book.

Let's go to the almond cream: mix the
almond powder with the eggs, add the
sugar and soft butter, and almond extract
bitter (2 or 3 drops) mix well.

Mix the almond cream with the cream
pastry until the mixture is
homogeneous and book at least 4
hours.

Preheat your oven to 200 ° C.
Spread a puff pastry on a baking sheet
pastry covered with a sheet of paper
cooking. Pour frangipane in the center,
leave about 3 to 4 cm of "empty" between the
frangipane and the outer edges of the dough
flaky. (Do not forget to put the bean, in
avoiding placing it in the center of your galette

Cover with the second puff pastry and
weld the edges well with your fingers to
prevent frangipani from escaping
cooking

And using a knife the edges.

Make a small hole (in the center for example)
so that the cake does not swell too much and
brush the egg yolk cake with
a brush.
Decorate your dough with pretty drawings
tip of a knife (rosette, grid ...),

Lower your oven to 180 ° C and bake
for about thirty minutes in
watching the cooking.