Ingredients

• 250g ml milk
• 1 Tahitensis vanilla pod
• 2 egg yolk
• 25g sugar
• 20g flour
• 100g butter (ointment)
• 100g almond powder
• 100g icing sugar
• 2 eggs

Preparation tips

Pastry cream
Heat the milk with the Tahitensis vanilla pod. Turn off the heat before boiling. Leave to infuse for at least 30 minutes.
Whisk the eggs with the sugar, then add the flour. Pour the warm milk over this mixture and return to the heat. Whisk continuously until boiling. The custard will take shape. Set aside.

Almond-Tonka cream
Cream the butter, then add the almond powder, powdered sugar and two berlingots of Tonka bean. Mix well. Add the eggs and mix again.
Then mix the two creams together (pastry and almond-tonka).

Assembly:
Make two 30cm circles with the puff pastry. (If you buy prepared pastry, take two pieces). On the first circle, spread the frangipane (a blend of the two creams). Cover with the second circle. Don't forget to add the king's bean this time!
Press down on the edge to join the two discs. Brush the top with egg yolk. Draw a grid or other shape with a knife, taking the edge that's not sharp.
Make a few small holes in the top of the galette and place in the oven for 30 minutes at 180°C.