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DIFFICULTY Easy 
SERVINGS 
COOKING TIME
Ingredients
I COOK FOR
8
-
+
200
gram
CAILLER DESSERT Dark 64%
125
gram
Ground almonds
40
gram
Sugar
100
gram
Butter
2
Egg
1
Egg yolk
2
Puff pastry
INSTRUCTIONS
1 Preheat your oven to 200 ° C in traditional mode.
2 Prepare the chocolate frangipane: break the chocolate into small pieces and melt it. Work the soft butter with the sugar until the mixture is smooth and “foamy”. Add the ground almonds, the melted chocolate, the 2 eggs. Mix well.
3 Unroll the first dough on the baking sheet, keeping the baking sheet. Prick it with a fork. Garnish the center with the chocolate preparation, spread it up to 2 cm from the edge and place the bean.
4 Cover with the second puff pastry. Solder the two parts by pressing all the way around with your fingers. Finally, mark the edge with the tines of a fork or indentate it with a knife.
5 With a brush, brown the surface of the cake with the egg yolk. With the blade of a knife, draw braces on the top.
6 Bake the galette for about 20 to 25 minutes at the bottom of the oven (the galette should be golden brown above and below).
2 Prepare the chocolate frangipane: break the chocolate into small pieces and melt it. Work the soft butter with the sugar until the mixture is smooth and “foamy”. Add the ground almonds, the melted chocolate, the 2 eggs. Mix well.
3 Unroll the first dough on the baking sheet, keeping the baking sheet. Prick it with a fork. Garnish the center with the chocolate preparation, spread it up to 2 cm from the edge and place the bean.
4 Cover with the second puff pastry. Solder the two parts by pressing all the way around with your fingers. Finally, mark the edge with the tines of a fork or indentate it with a knife.
5 With a brush, brown the surface of the cake with the egg yolk. With the blade of a knife, draw braces on the top.
6 Bake the galette for about 20 to 25 minutes at the bottom of the oven (the galette should be golden brown above and below).
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