• Line / prepare a baking sheet with parchment paper like you would usually do and set aside. NOTE: For this recipe, I used my Large bonMat from bon COOK placed on top of a large perforated baking sheet. Set aside.

VANILLA CUSTARD PREPARATION

• In a medium sauce pan, on medium low, bring the milk and the vanilla bean paste to a boil. Set aside and let it infuse for 30 minutes minimum.
  2.65 oz milk, 1 tsp Vanilla bean paste
  
• In a mixing bowl, whisk the egg yolk and the granulated sugar together.

  Add the corn starch and all-purpose flour.

  Then, slowly incorporate your vanilla/milk mixture.
  1 egg yolk, 1 Tbsp granulated sugar, 1 Tbsp corn starch, 1 Tbsp all-purpose flour
  
• Return the preparation to your sauce pan and continue stirring until the custard begins to thicken.

  Remove from the heat and whisk in the diced butter. Transfert to a clean plate and film to contact. Set aside to cool down while preparing the almond cream.
  

ALMOND CREAM PREPARATION

• In a mixing bowl, whisk the egg together with the almond flour, granulated sugar, softened butter, and almond extract. Set aside.
  1 egg, 2.20 oz almond flour, 1.77 oz granulated sugar, 1.77 oz butter, 1 tsp almond extract
  

CHOCOLATE CHIP COOKIE DOUGH PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the baking soda and sea salt. Set aside and save 2 Tablespoons to mix with the Chocolate Chips.
  6.70 oz all-purpose flour, 1/3 tsp sea salt, 1/2 tsp baking soda
  
• In a separate mixing bowl, using a handheld mixer, on medium high speed, cream the softened butter together with the brown and white sugar for about 2 minutes.
  4 oz butter, 3.90 oz light brown sugar, 2.29 oz granulated sugar
  
• Add the egg and the vanilla bean paste. Mix on low until combined (about 1 minute).
  1 egg, 1 tsp vanilla bean paste
  
• Sprinkle the flour mixture. Mix on low until just combined. IMPORTANT: Do not over mix. Then, fold the chocolate chips/flour. Divide the dough into roughly 4 quarters. Set aside.
  3.53 oz dark chocolate chips
  

FRANGIPANE / COOKIE PREPARATION

• To make your frangipane, simply incorporate 1/4 of the cookie dough to the almond cream and add the vanilla custard.

  Place it in a piping bag. Set aside.
  

ASSEMBLY

• Roll the puff pastry and cut out 4 circles of 6 inch | 15 cm using a plate or a bowl.

  Brush the sides of your Galette with water.
  3 Puff pastry sheets
  
• Pipe the Frangipane into a snail starting from the center leaving about 1 inch | 2 cm on each sides.

  Add your Trinkets (1, 2 or more).
  
• Roll the other puff pastry and cut out 4 circles of 6 inch | 15 cm using a plate or a bowl. Flip it on top of the galette. Pressing all around to seal it. Refrigerate for 30 minutes.
  
• Take your Galettes out of the refrigerator.

  Brush the egg yolks on the top of your galettes.

  Refrigerate for an additional 30 minutes.
  2 egg yolks
  
• Preheat oven to 350℉/180℃.
• Take your Galette out of the refrigerator. Using a tooth pick make a holes on top of the galettes to allow the steam through while it is in the oven. Return to the refrigerator while your oven is preheating.
  

FIRST BAKE!

• Bake for 30 minutes at 350℉/180℃. (Every oven heats differently, monitor your galette from 25 minutes). It is ready when the pastry has puffed and is golden. NOTE: Time may differ depending on the size of your galette.
  
• Once your Cookie Dough "Galette des Rois" | Frangipane is out of the oven, let it completely cool down.

  In the mean time divide the remaining cookie dough in 4 and form a disc so it is 1/2 inch wide and large enough so it can cover the top of your galette 1 inch | 2 cm away from the outer border of the galette.

  NOTE: Depending on the size of your galette, you might have a little bit of cookie dough left. Simply save it to bake some cookies. The dough can stay refrigerated up to 2 days.
  

SECOND BAKE!

• Take the cookie dough (disks) out of the refrigerator and preheat oven to 350℉/180℃.
  
• Gently place one cookie disk at the center of each galettes, making sure they are 1 inch | 2 cm away from the outer border of the galette.

  NOTE: This is important as the cookie will expend when it is being baked.

  IMPORTANT: I highly recommend baking one test galette first to see how it works with your oven.
  
• Bake for 10-15 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying white but not shinny. If it is shinny it means your cookie is still raw, so monitor closely.
  
• Once Cookie Dough "Galette des Rois" is out of the oven add some chocolate chips on top for decoration. Continue baking the other galettes.

  Let them cool down a bit so you can enjoy your epiphany treat at slighly warm or a room temperature. Enjoy & Bon Appétit!