Chocolate almond cream

1. Melt the chocolate in the microwave or in a double boiler.
2. Place all ingredients in a bowl, butter cut into pieces and softened with powdered sugar, almond meal, eggs and melted chocolate and beat with an electric whisk for 1-2 minutes until smooth.
3. Cover with cling film and keep in a fresh place until ready to assemble.

Assembly

1. Roll out the dough on a floured work surface with a rolling pin to a thickness of 3-4 mm.
2. Cut out 2 discs of 10 inch / 25 cm dough using a large plate or a tart circle.
3. Place one disk of dough on a baking sheet lined with baking paper and top the center with chocolate almond cream, leaving a 5 cm border.
4. Add pieces of pears to the top and press them down a little.
5. Moisten the edges with a brush and water.
6. Cover with the second disc of dough and seal the edges by pressing with your fingers.
7. Scratch the galette with a knife in the pattern of your choice and apply a layer of gilding with beaten egg.
8. Place the galette des rois in the freezer for about 15 minutes.

Baking

1. Preheat the oven to 350°F/ 180°C and bake the galette des rois for about 45 minutes until it is golden brown.
2. Let it cool down and serve it a little warm.