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