An authentic flaky puff pastry with almond paste filling.
Thaw your pastry sheets. You will need 4 pastry sheets altogether for the 2 galettes. So buy accordingly. I buy mine at a Middle-Eastern market in rolls of 2.
Preheat oven to 450°
Mix all the ingredients for the Frangipane filling in a bowl and beat with an electric mixer until well blended.
Roll out your 4 pastry sheets and cut them in circles. I use a plate as a template.
Spread half of the Frangipane cream on 1 of the pastry circles leaving a good 1-inch border.
Spread some egg yolk wash on the border.
Place the second circle on top matching the edges.
Press all around the edges with a fork making sure to glue the 2 pastry circles together. This step is crucial. If not glued correctly, the filling will ooze out during baking.
With the back of a knife, very lightly carve a design on top of your galette being careful not to go all the way through the puff pastry. The traditional design is a crisscross.
Spread egg wash on top of your galette.
Now make your second galette with the 2 other pastry circles.
Bake your galette in the center of the preheated oven for 15 mins.
Reduce the temperature of the oven to 350 and bake for an additional 30 minutes.
If the edges get too dark, place some aluminum foil over the galette towards the end.
Cool your galettes and insert a plastic baby in each one from the bottom as a prize.
Whoever gets the plastic baby in their piece gets to wear the crown!