[usr 3]
Golden and crispy
In a mixing bowl, cream the softened butter with powdered sugar and ground almonds until smooth. Incorporate 2 eggs one at a time, mixing gently after each addition.
Unroll one sheet of puff pastry onto a parchment-lined baking sheet.
Using a pastry brush, lightly moisten the edges of the dough, avoiding overflow.
Prepare the filling by mixing 2/3 of the almond cream with 1/3 pastry cream, then fold in the melted white chocolate until fully combined.
Spread the almond cream mixture evenly in the center of the dough. Place the fève (bean) lengthwise within the cream.
Gently lay the second puff pastry sheet over the top. Press the edges together firmly with your fingers to seal, then fold them inward to fully enclose the filling.
Press and crimp the edges with the tip of a knife for a decorative finish.
Whisk the remaining egg with 1 tsp milk to make an egg wash. Brush the galette lightly and refrigerate for 30 minutes. Brush again before baking.
Using a knife tip or larding needle, score decorative patterns on top, such as diagonals, cobs, or a crown.
Bake at 240°C for 10 minutes, then reduce to 180°C for 20 more minutes until golden.
Upon removal from the oven, brush generously with maple syrup (or 30°B syrup as an alternative).
Serve slightly warm for the best texture and flavor.
Happy New Year!
