Matcha King Cake

Preparation

1.Preheat the oven to 185°C.

2.In a bowl, mix the sugar with the softened butter, then add the almond flour and matcha.

3.Scrape the seeds from the vanilla pod and add them to the mixture.

4.On a baking sheet lined with parchment paper, unroll one of the two puff pastry sheets. Spread the Anko over the base, then spread the matcha almond cream on top, starting from the center and leaving a 3cm border all around. Sprinkle with chopped hazelnuts.

5.Place your bean in your galette!

6.Moisten this strip with cold water using a brush or your finger. Cover with the second cold puff pastry disc, sealing the edges by pressing all around.

7.Using the tip of a knife, make pretty spirals to decorate your galette, then brush the top with a little egg yolk. Place your galette flat in the freezer for 30 minutes.

8.Bake for 40 minutes, checking regularly. The bottom of the galette should be firm and golden brown. If the top of your galette browns before the bottom, add a few more minutes of baking time using the bottom heating element only.