1 Preheat your oven to 355°F (180°C)
2 Using a cookie cutter, cut circles from the puff pastries.
3 In a bowl, mix the sugar, almond powder, almond butter, and egg. Mix everything together.
4 Heat the chocolate in a double boiler and slowly add it to the first mixture and stir!!!
5 Cut the pear into small pieces and incorporate it into the frangipane cream or place on top.
6 Take a pastry circle and fill with the frangipane-pear cream, leaving 2 cm on the edges, brushing with egg yolk to properly seal the two pastries.
7 Then close with another circle on top, make cuts on top and brush with egg yolk to give your galette shine.
8 Bake for 20 minutes!
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