Beat the unsalted butter until smooth, then add the sugar and vanilla. Mix gently without whipping to combine.

Add a small amount of eggs and fold in carefully, without whipping, to prevent the cream from puffing up during baking.

Continue by gradually adding more egg, then a little almond flour, mixing gently after each addition until all ingredients are fully incorporated.

Transfer the cream to a piping bag and refrigerate until ready to use.

Bring all the ingredients to a boil, then remove from the heat as soon as the sugar is fully dissolved.

Use the syrup once it has cooled, brushing it over the galette while it is still hot.

Divide the puff pastry into two portions.

Roll out the puff pastry to a thickness of 3 mm (about 1/8 inch), then refrigerate for 10 minutes to prevent it from shrinking when cut.

Remove the pastry from the refrigerator and, using a 24 or 26 cm (about 9 1/2 or 10 1/4 inches) pastry ring, cut out a disc.

Repeat with the second portion of puff pastry.

Spread the almond cream over the first disc, leaving a 2 to 3 cm (about 3/4 to 1 1/4 inches) border all around.

Lightly moisten the uncovered edges with a little water to help the second pastry layer adhere.

You can also brush the edges with egg yolk, making sure it does not spill over the sides, as this would prevent the puff pastry from rising properly.

Cover with the second rolled out pastry. Gently smooth the top with your hand to release any trapped air, then press the edges with your fingers to seal the two layers together.

Flip the galette onto a baking sheet lined with parchment paper.

Press firmly around the edge to seal the borders well, focusing on the 2 cm (about 3/4 inch) area without filling.

Using the back of a knife, flute the edges as shown in the photo. This step is optional.

Brush the top of the galette with beaten egg (1 egg yolk mixed with a little egg white) using a pastry brush, then let it rest in the refrigerator for at least 1 hour, or longer. Brush only the top, without touching the sides, so the puff pastry can rise properly.

Once the first egg wash has set and no longer sticks to your finger, apply a second coat, then score the galette with the pattern of your choice.

Using a plate as a guide, trace arcs from the center to the edge of the galette with the back of a knife. Wipe the knife after each pass.

A very important step to ensure the puff pastry is fully cooked through

Before baking, pierce the galette with a wooden skewer in the center and in six other spots along the scored arcs. This allows steam to escape.

Lightly moisten the baking sheet under the parchment paper. This helps the puff pastry rise properly.

If the top browns too quickly, place a baking tray on the top rack of the oven to shield it.

As soon as the galette comes out of the oven, brush the cold syrup over the entire surface to give it a glossy finish.

Enjoy your galette warm or at room temperature, according to your preference.