King Frangipani Galette
2 puff pastries
125 g d almonds powder
125 g powdered sugar
125 g soft butter
2 eggs + 1 yellow
1 tablespoon rum (optional)
1 bean (optional)
Place a dough in a pie pan, prick it with a fork.
Mix all the ingredients in a bowl ( almond powder, sugar, egg, soft butter and bitter almond extract).
Spread the mixture on the dough, put the bean in it.Paste the second dough by welding the edges well with a wet brush
Using a curedent decorate the dough by drawing drawings and brown with egg yolk (diluted in a little water) .Percer the top of small holes to let the dough air escape, otherwise it may swell and dry out.
Bake at 210 ° C for about 30 minutes but monitor the cooking