Technical Stages :

• cremer the butter with sugar in a bowl.
• Add the eggs and mix well.
• Add melted chocolate in a bain-marie or micro-wave then the ground almonds.
• Roll out the puff pastry in 2 similar rolled out pieces.
• Place the first rolled out piece on a moistened pastry sheet.
• Prick the bottom using a dodger.
• Cover with chocolate cream.
• Do not forget to insert a figurine (fève).
• Brush the outlines of the dough with eggwash.
• Cover with the second rolled out piece.
• Press the sides with your finger tips so that the 2 rolled out pieces stick well together.
• Cut the sides of galette in a scalloped design.
• Leave to prove half-hour in the fridge.
• Glaze the surface of the galette with egg yolk.
• Using the tip of a knife, decorate the surface by drawing circle bows.
• Bake in hot oven at 180°C for 35 minutes.
• When finished, sprinkle the galette with icing sugar and place another 5 minutes in the oven that has been turned off.
• Serve warm.