This is Raymond Blanc‘s recipe.

I first tried this in January 2017. A lot of the filling burst out, but otherwise it worked. I didn’t use the rum.



400g Ready rolled puff pastry

½ Egg yolk

75g Butter

75g Icing sugar

75g Ground almonds

1 Egg

1 Egg yolk

1 tbsp Dark rum or cognac

Ceramic fève

1 Egg and yolk for glaze



Cut 20cm diameter circle for the base, and 22cm for the top.

Refrigerate for a minimum of 1 hour.

Whisk the butter, icing sugar, ground almonds, whole egg, egg yolk and rum or Cognac together to a smooth paste. Cover and refrigerate.

Spoon the almond cream onto the puff pastry base, leaving a clear 2cm margin around the edge. Put the fève in!

Brush the pastry rim with beaten egg yolk and drape the other puff pastry circle over the top.

Press the edges together to seal and expel all air.

Refrigerate or freeze for 1 hour.

180°C oven- place baking tray inside to heat up. Trim the edge of the galette to neaten and crimp the edge of the pastry all around.

Glaze with beaten egg with egg yolk.

Use back of a knife to score a spiral of curved rays starting from the centre of the galette and extending right to the edge.

Bake for 45 minutes.