Summary

Ingredients

• 400 g puff pastry (1 packet)
• 100 g almond (s), rated
• little butter
• 100 g powdered suar
• 50 g butter, possibly salted
• 100 g chocolate
• 2 tablespoon water
• 1 egg (s), whisked
• 2 tablespoon rum
• 50 g chocolate (chocolate chips)
• 1 egg yolk, whisked
• 1 beans (Fève or a figurine)

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Instructions

1. Toast the grated almonds in a pan with a little butter, stirring constantly. Put in a bowl and let cool. Add the powdered sugar and mix.
2. Melt the butter. Melt the chocolate in a water bath while adding 2 tablespoons of water. Mix the melted butter with the egg well, add the almond mixture. Fold the almond mixture into the chocolate, add the rum and work well. Chill for half an hour.
3. Halve the puff pastry, roll out both halves. Place a puff pastry circle in a round baking pan (30 cm diameter) and spread the almond mixture on top. Spread the chocolate chips over the mass.
4. Place the fève or a porcelain figurine in the mixture. Brush the edge with a little water and place the second slice of puff pastry on top and press down firmly. Brush with egg yolk and let cool in the fridge for 1 hour.
5. Then brush the egg yolk again and scratch a diamond-shaped pattern into the surface with the tip of a knife. Bake in an oven preheated to 200 ° C for 25 minutes until golden. Serve warm.
6. In France, galettes are eaten all month from January 6th, and anyone who finds the bean (or a figurine) in the piece of cake is king. Tip: If you like, you can also add small pieces of pear to the filling. Add the egg white from the second egg to the mixture.