Technical Stages :

• Roll out half of the puff pastry.
• Spread a 1 to 2 cm-thick (0,39 to 0,79 inch) layer of frangipane cream in its center, in a circular shape. Glaze with egg yolk.
• If you want to add a stone, go for it now. Put the stone in the frangipane cream.
• After rolling out a second piece of puff pastry, put it on the first shell. Press on the sides to make the two pastries stick together.
• Cut your galette in a circle. chiqueter the rim of your galette.
• Glaze with egg yolk. You can draw curves or lines with the back of a knife's blade.
• Bake in a warm oven at 180-200°C or 356-392°F.
• The puff pastry starts to bake and rise.
• The surface also starts to get golden. The galette is baked when the bottom of the pastry is baked. To check it out, use a large spatula and lift the side of the galette. You can then see if the pastry is baked.
• The galette is now baked. You only have to take it out of the oven and let it cool on a rack. You can eat it cold or warm. I recommend to let it cool, it will taste even better.