Ingredients
- 500g puff pastry
- 150 g hazelnut powder
- 2 eggs
- 125 g of sugar
- 60 g of butter
- 1 vanilla pod
- 1 bean
- 1 egg for gilding
- 2 cases. honey
- 4 tbsp. icing sugar
Preparation
In a bowl, mix the soft butter and the sugar.
Add the seeds scraped from the vanilla pod, and the hazelnut powder, and mix.
Add 2 eggs and mix.
Put the hazelnut cream in a piping bag and keep it cool.
With cardboard, draw a hazelnut then cut the cardboard to make a pattern.
Roll out the 2-puff pastry to 3mm thickness.
Cut out 2 shapes of hazelnuts using the cardboard template.
Place the first dough on a baking sheet lined with baking paper.
Spread the hazelnut cream starting from the inside of the puff pastry outwards and leaving a free edge of 2 cm.
Using a pastry brush, brush the edges of the puff pastry with water.
Add the bean to the cream.
Place the second dough in the shape of a hazelnut.
Press the edges of the pancake to seal them well.
Brush the dough with a little beaten egg then put it in the fridge for 30 minutes.
After the break, brush the galette again with the beaten egg and make slits all along the galette with the tip of a knife.
Bake the galette for 45 minutes in a preheated oven at 180°C.
Let the galette cool on a wire rack then brush it with warm honey.
Add crushed hazelnuts to the top of the pancake.
