Things You'll Need:
- Pastry cream
- Almond cream
- 14 ounces butter-based puff pastry, chilled
- 1 Dried bean or small trinket (la fève)
- 1 crown, paper or other material
- Baking sheet
- 1 egg, beaten
- Pastry brush
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Step 1
Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat and allow the milk to infuse for at least 10 minutes or for up to 1 hour. Make sure the milk is warm before continuing with the next steps.
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Step 2
Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan. Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod (or save it to make vanilla sugar).
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Step 3
Whisking vigorously over medium heat, bring the mixture to a boil. Boil, still whisking energetically, for 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into a small bowl. Let the cream sit for 5 minutes, then whisk in the butter. Cover with plastic wrap and refrigerate until thoroughly chilled.
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Step 1
Working in a food processor, put the butter and confectioners’ sugar in the work bowl. Process until the mixture is smooth and satiny.
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Step 2
Add the ground almonds and continue to process until well blended. Add the flour and cornstarch, process, then add the egg.
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Step 3
Process for about 15 seconds more or until the almond cream is homogeneous. Scrape the almond cream into a container and either use immediately or refrigerate until firm.
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Step 1
Divide pastry in half and roll into two circles, one about 10 inches across, the other about two inches bigger. Brush a one-inch-wide ring of beaten egg around the edge of the smaller circle.
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Step 2
Combine the pastry and almond creams. Mix thoroughly but try not to beat any additional air into the mixture. Pile mixture into the center of the smaller circle, up to the edge of the egg wash. Push the bean or toy into the cream filling anywhere you like.
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Step 3
Top with the larger piece of dough and crimp and seal thoroughly around the edge. Use a fork to make a decorative edge or trim in a scalloped shape.
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Step 4
Brush the entire top with the rest of the egg wash, then use a paring knife to decorate the top crust. Use any design you like, circles from the top to the edges, or cross hatching. The main thing is not to cut all the way through to the filling. Finish by cutting a hole in the center to release steam.
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Step 5
Refrigerate pastry for at least a half hour. Meanwhile, preheat oven to 475 degrees F. Put the pastry in the oven, then reduce the temperature to 400 degrees F. Bake for about forty minutes, until the Galette is puffy and golden brown.
