• Roll the first puff pastry directly onto your work station. Cut out 6 hexagons, refrigerate and save the scraps for another recipe.
  

HONEY ALMOND CREAM

• In a mixing bowl, beat the almond flour together with the honey, softened butter and eggs. Refrigerate for 30 minutes minimum.
  

ASSEMBLY

• Take the puff pastry out of the refrigerator and place each hexagon onto your Medium Bonmat on the top of the Medium Perforated Baking Sheet.
• Scoop about 2 tablespoons of the honey almond cream onto each center of the puff pastry. You may use a pastry bag as well. Add your favorite trinket. Then, brush the sides of your galettes with a bit of egg yolk or water.
  
• Roll the second puff pastry directly onto your work station. Cut out 6 rectangles and place each one on top of the ones which are prepared. Press all around to seal it. Then, cut the sides and brush your galettes with a bit of egg yolk. Return to the refrigerator for 30 minutes.
  

BAKE!

• Preheat oven to 350F/180C.
• Take your Galettes out of the refrigerator. With a sharp knife, design the top Pastry into a honey comb. And with a tooth pick make a hole at the center to allow the steam through while it is in the oven.
  
• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your galettes from 22min). It is ready when the pastry has puffed and is golden. NOTE: Time may differ depending on the size of your galette.
  
• Once your Honey King's Galettes with Almond Cream are out of the oven, let them completely cool down. Then, slide them onto your service plate. Enjoy & Bon Appétit!