Ingredients

For the puff pastry:

• 200 g of wheat flour
• 50 g of amber spent grain flour
• 250 g of butter
• 15 g of sugar
• 90 g of water
• 2 g of salt

For the frangipani:

• 125 g of sugar
• 60 g of butter
• 2 eggs
• 150 g of almond powder
• 5 g of bitter almond flavor
• To brown the galette: an egg yolk, 5 cl of milk and a spoonful of honey

Preparation

“Quick” method puff pastry :

• In a robot with a sheet: mix the flour, the cold butter cut into pieces, the salt and the sugar.
• Add the water and mix until a dough forms, without overmixing, lumps of butter remain visible.
• Film and chill for 1 hour.
• Roll out the dough and form a rectangle 60x15 cm wide.
• Fold the upper third inwards then cover with the lower third.
• Turn a quarter turn to the right.
• Repeat this simple turn 4 times, refrigerating the dough between two turns if necessary.

Frangipane :

• Soften the butter, whip it with the sugar and the almond powder.
• Add the bitter almond aroma.
• Add the two eggs and mix.

Assembly :

• Preheat the oven to 200°C.
• Roll out the dough and cut out two circles (one slightly larger than the other).
• Pipe the frangipane on the small circle, leaving 2cm free on the edges
• Moisten the edges and place the second circle on top, pressing to seal the edges.
• Freeze for 10 mins or chill for 20 mins.
• Flip the cake over and brown it.
• Cool before putting a second layer of gilding and making incisions with the tip of the knife.
• Place in the oven and lower the oven temperature to 180°C, cook for 25-30 min.