Chocolate galette des rois

Make the détrempe dough (a mixture of flour, water and salt, the starting point for making certain types of pastry): mix together the flour, salt and the 15g butter in a food processor. As soon as the mix has a crumbly texture, add the water. Spread the dough into an approximately 40 × 25cm rectangle between two sheets of greaseproof paper. Leave it to rest in the refrigerator for 1 to 2 hours. Spread the butter into an approx. 18 × 25cm rectangle between two sheets of greaseproof paper. Trap the butter in the dough to make it disappear. Fold once and let it rest for at least 45 minutes in the refrigerator. Then repeat the fold 5 more times with 45 minutes of rest between each book turn. Roll out the puff pastry to a thickness of 2mm and cut out discs of dough 16cm in diameter. Store in the refrigerator.

Bring the milk and cream to the boil along with ¼ vanilla bean. Whisk together the starch and sugar, then add the egg yolk. Pour the boiling milk and cream over this mixture and cook over a low heat until the mix comes back to the boil.

Soften the almond paste with the 85g of egg. Add the finely ground almonds, vanilla and creamed butter. Gently whip up the mix, then add the cornflour. Finally, incorporate the tempered crème pâtissière.

Melt the CARAÏBE 66% chocolate at 95-105°F (35-40°C) and add it to the vanilla-flavored almond cream. Stir thoroughly. Store in the refrigerator.