Galette des Rois with almond cream and Yuzu Beurre Bordier

Place the butter in a bowl and melt in the microwave or bain-marie. Add the sugar, then the almond powder and flour. Add the beaten eggs and mix with a wooden spoon (not a whisk, to avoid incorporating air which would cause the galette to swell during baking). Roll out the first pastry, leaving the parchment paper behind. Draw a circle around the edge with water.

Spread the Yuzu almond cream in this circle (if necessary, use a pastry ring to smooth out the cream). Don’t forget to place a bean before covering with the second puff pastry. Lightly press the area around the filling with your finger, so that the doughs adhere to each other. Place in a cool place while the oven preheats to 185°C.

Brown the galette with the egg yolk, milk and salt mixture. Tickle the edges and make a design with the tip of a knife, taking care to make a small hole in the center. Bake for 30 minutes at 185°C. Cool on a wire rack and serve warm.