Chocolate almond cream

1. Melt the dark chocolate in the microwave or in a bain marie.
2. Place the chopped butter and sugar in a bowl and beat with an electric mixer for a few moments.
3. Then incorporate the almond meal and mix again.
4. Then add the eggs and the melted chocolate and mix until a smooth homogeneous cream is obtained.

Assembly

1. Take the quick puff pastry out of the fridge and cut it in half.
2. On a floured work surface, roll out the dough to a thickness of about 3 mm.
3. Cut out 2 large disks with a pastry ring or a large plate.
4. Place the puff pastry on a baking sheet covered with baking paper.
5. Fill the center of the dough with the chocolate almond cream. (use a pastry bag)
6. Then using a pastry brush and water, moisten the edges.
7. Then cover with the second square of puff pastry and seal the edges by pressing with your fingers.
8. Cut out your cake with a 10 inch/ 25 cm diameter pastry ring.
9. Gently turn the galette des rois over and apply a layer of egg yolk gilding with a pastry brush.
10. Then score the top of the galette with a baker's blade or a knife.
11. Bake in a preheated oven at 356°F/ 180°C for about 45 minutes.