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1 pound package store-bought pâte feuillettée


3/4 cup toasted almonds or fried Marcona almonds

3/4 cup powdered sugar

4 ounces unsalted butter at room temperature

2 tablespoons dark rum

2 large egg yolks

Crème pâtissière:

1-1/3 cup milk

3 large egg yolks

3/4 cup powdered sugar

1/3 cup cake flour

1 teaspoon vanilla extract

Glaze: 1 egg yolk beaten the 2 teaspoons cream



Defrost the puff pastry in the refrigerator preferably overnight, at least for 2 -3 hours on baking day.


Frangipane: Pulverise the nuts in the workbowl of a food processor or spice mill.  Work in the powdered sugar, butter, dark rum and egg yolks.  The result will be a thick almond paste.  Reserve.


Crème patissiere:  Bring the milk to a boil in a saucepan.  Whisk together the egg yolks and sugar  in a mixing bowl.  Sift in the cake flour, measured before sifting.  Whisk continuously while pouring the hot milk into the egg and starch mixture.


Return the custard to a clean saucepan and return to medium low heat whisking until the liquid regains the boil.  Take off the heat and whisk vigorously if lumps develop in the pastry cream.  Once the cream is smooth switch to a spatula and stir while the mixture boils for 2 minutes.  Off the heat stir in the vanilla.


Frangipane crème:  Blend 3/4 cup of the crème pâtissière into the frangipane.  The mixture should be firm enough to hold its shape.


Shaping and Baking: Remove one puff pastry sheet from its wrapping.  Lightly roll it out on lightly floured parchment until it exceeds the ring of  a 11" springform pan. Lightly mark the pastry with the edge of the ring.  Spread the Frangipane cream on this disk leaving a 1" margin uncovered at the edge. Add the fève. Brush this portion lightly with cool water.


Roll out the other sheet of dough on a lightly floured work surface to a slightly larger size.  Lift and center it over the first sheet.  With the side of your hand cup the circle of pastry cream that is under the pastry.  Using the springform ring as a cutting tool, separate the excess dough from the circle.


Use the back of a paring knife to seal the 1 inch edge of dough. Continue making circular or other decorative patterns in the dough.  Brush the decorated pastry top and sides with the egg and cream glaze.


Place the prepared galette in the refrigerator while preheating the oven to 375 degrees.  Transfer the pastry on its parchment sheet to the oven for 30 minutes or more until it is fully puffed and richly browned.  The internal temperature should rise to 200 degrees.


Remove the galette to a rack to cool.  Serve warm.