Galette des rois Crème de chocolat croustillant de spéculoos

Preheat the oven to 180°. Melt the butter and the Chocolate cream and speculoos crunchy aix&terra in a double boiler. Mix in a salad bowl all the ingredients: almond powder, butter, chocolate speculoos cream.

Unroll the puff pastry and with a cookie cutter about 10 cm in diameter, cut the pastry into 2 discs. Place 2 discs on baking paper on a baking tray in your oven. Spread 50 g of the mixture to within 1 cm of the edge. Place the bean in one of the 2 cakes.

Finally, draw crosses with a fork or the tip of a knife on the non-sliced side on the top of the cake. Brush the mini cakes with the remaining beaten egg yolk and sprinkle with icing sugar. Bake at 180° for about 15 minutes and finish baking at 140° until golden brown.