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