Chocolate galette des Rois
2 puff pastries
100 g of chocolate
100 g almond powder
100 g butter
70 g sugar
2 eggs + 1 yolk for gilding
Preheat oven to 190°C.
In a bowl in a double boiler, melt the chocolate with the butter until the mixture is smooth.
Add the almond powder, sugar and beaten eggs.
Place the first puff pastry on a baking sheet, place the preparation on top leaving 2 cm of pastry all around that you wet lightly with a brush and water.
Place the bean and cover with the second disk of puff pastry, seal the edges by pressing all around.
With a knife, decorate the pastry by tracing drawings and gild with egg yolk (diluted in a little water).
Punch small holes in the top to let the air out.
Bake for 30 minutes!