Share

Ingredients for 8 servings

servings
  • 2 abaisses (rondes) de feuilletage au beurre de 22 cm de diamètre
  • Un jaune d'œuf pour la dorure
For the vanilla almond cream:
  • 4.4 oz (125 g) farmhouse butter at room temperature
  • 4.4 oz (125 g) almond powder of fine quality
  • 4.4 oz (125 g) caster sugar
  • 3 eggs
  • Add 0.9 oz (25 g) flour
vanilla extract or podsFor the chocolate almond cream:
  • 2.25 oz (65 g) butter at room temperature
  • 2.25 oz (65 g) almond or hazelnut powder
  • 2.25 oz (65 g) icing sugar
  • 0.4 oz (10 g) cocoa powder (Van Houten for example)
  • 2 farmhouse eggs
  • 0.8 fl oz (2.5 cl) liquid cream
For the syrup:
  • Bring to a boil 5.25 oz (150 g) caster sugar and 0.6 cup (15 cl) water. It is certainly a lot for a simple galette, but this syrup keeps easily in the cold for your next recipes.