Galette Assembly and Baking

Ingredients

• 11 batch galette dough(685g)
• 21 batch roasted almond cream(525g)
• 330 g chopped almonds(30g)
• 41 egg wash(50g)
• 51 bean (fève)(5g)

Instructions

1. 1Roll out the dough to 8 mm thickness.
2. 2Cut out two 24 cm discs.
3. 3Pipe the roasted almond cream onto one disc, leaving a border.
4. 4Insert the fève (bean).
5. 5Cover with the second disc and seal the edges.
6. 6Brush with egg wash.
7. 7Place in a buttered and sugared ring mold.
8. 8Sprinkle with chopped almonds.
9. 9Bake in a fan oven at 165°C for 40 minutes.
10. 10Cool before serving.