Ingredients for the recipe:

• 2 rolls of thick, all-butter puff pastry
• 200 g of pastry cream
• 25 g of white sugar
• 25 g of brown sugar from Terre Exotique
• 1 tsp of vanilla brown sugar from Terre Exotique
• 120 g of almond powder
• 100 g of butter
• 1 egg
• 2 egg yolks
• 10 cl of whole milk
• 1 Bourbon vanilla bean from Terre Exotique
• 1 tbsp of amaretto (almond liqueur)
• 1 tbsp of amber rum

Methods:

1. In a bowl, mix almond powder, various sugars, and the egg. Add melted butter, scraped seeds from the vanilla bean, rum, and amaretto, then mix again. Finally, add the pastry cream and stir.
2. Transfer the mixture into a piping bag and pipe the almond cream onto the center of one puff pastry sheet. Moisten the edges with a little water using a brush, add the charm (fève), and then place the second puff pastry sheet on top.
3. Press firmly on the edges of the galette to seal it and prevent the cream from escaping during baking.
4. Make a small hole in the center using a toothpick, and decorate as desired.
5. In a bowl, mix 2 egg yolks with a little milk. Using a brush, apply this mixture onto your galette.
6. Bake at 180°C (350°F) for 35 minutes.
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