- 2 sheets of Puff pastry
- 1 yolk
- 150 g almond meal
- 80 g sugar
- 2 eggs
- 50 g butter
Those were the main ingredients for the crust and the almondy filling. But first, you should start with the custard.
All you have to do with this, is to beat the butter with the sugar, add one by one the eggs and the almond meal, finally add the custard. If you wish, you can add some almond-scent drops to intensify the almond flavour.
Then I prepared the custard… Here you can use any of your favourite recipes, but in case you don’t have any, Ill give you this one:
125 ml milk
30 g sugar
10 g mizen (corn flour)
And 1/2 tsp of vanilla scent.
To prepare the custard boil milk with half sugar and vanilla then beat the eggs and sugar, add mizen and heated milk, stir in med. heat constantly until it thickens, now let cool.
Once you are ready, roll out the puff pastry and cut 2 circles (26 & 27 cm diameter). Then spread all your filling into one sheet leaving two or three cm of the edges without filling. Then place the second sheet on top and close it.
Finally, with the egg yolk that you have, use it to ‘paint’ the surface so it will result gold and crisp. Now place your galette 10 min. in the oven at 210˚C, then 20 min at 180˚C.
Now is ready! You can eat it warm or let it cool. My recommendation is to have it a little bit warm with some vanilla ice cream (even though this may not be really french)!