Galette des Rois "Intense Hazelnut Heart"

• 2 sheets of pure butter puff pastry (baker's quality if possible).
• 1 jar of Perrotte Homemade Hazelnut Spread.
• 125g hazelnut powder (to enhance the flavor).
• 100g softened butter.
• 80g of sugar.
• 2 eggs + 1 egg yolk for glazing.
• The bean!

Hazelnut cream:

In a mixing bowl, combine the softened butter and sugar until creamy.

Add the hazelnut powder, then the 2 eggs one at a time.

The Champion's secret: Add 3 generous tablespoons of your Hazelnut Spread to this mixture for an incomparable creaminess and a few hazelnut pieces for added crunch.

The editing:

Roll out the first sheet of dough.

Spread the hazelnut cream in the center, leaving a 2 cm border around the edge.

Don't forget to place the bean (preferably on the edge to avoid stepping on it when cutting!).

Sealing:

Lightly moisten the edge with a little water.

Cover with the second piece of dough and seal the edges well with your fingers or a fork.

Glazing: Brush the top with egg yolk diluted in a drop of water.

Draw patterns with the tip of a knife without piercing the dough.

Cooking :

Bake for about 30 minutes at 350°F until golden brown and puffed up.

 The Fruity Variation For those who prefer something fresher, suggest replacing the spread with your Raspberry Jam or Orange Apricot Jam from Provence, placed in the center of a classic almond frangipane. The tart/sweet contrast is irresistible!