Galette des rois with chocolate cream and crispy speculoos

Melt the butter and Cream of chocolate and speculoos crispy in a double boiler. Mix in a salad bowl all the ingredients: almond powder, butter, chocolate speculoos cream.

Roll out the puff pastry and with a pastry cutter about 10 cm in diameter, cut the pastry into 2 discs.

Place 2 discs on baking paper on a baking sheet in your oven. Spread 50 g of the preparation up to 1 cm from the edge. Place the bean in one of the 2 patties.

Finally, draw crossbars with a fork or the tip of a knife on the non-sharp side on top of the wafer. 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.