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Prepare the filling: In a bowl, mix together the almond powder, sugar, softened butter, 2 eggs, and crème fraîche until smooth.
Assemble the galette:
Unroll one puff pastry sheet onto a baking tray lined with parchment paper.
Spread the almond mixture evenly, leaving a 2 cm border around the edge.
(Optional: Hide a small ceramic charm or "fève" in the filling for tradition!)
Seal and decorate: Cover with the second puff pastry sheet. Press the edges together firmly and crimp them with a fork.
Brush the top with the beaten egg yolk. For a decorative touch, lightly score patterns on the surface with a knife (without cutting through the pastry).
Bake for 20–25 minutes or until golden and puffed.
Let it cool slightly before serving.
Serving and Storage Tips:
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