Make the beurre manié:

Quickly mix together the softened butter and the flour until evenly combined. Roll out to form a square 3 cm thick.

Make the détrempe:

Put the flour in a bowl. Add the softened butter. Once the mixture starts to become smooth, incorporate the liquid (previously combined with the salt). Roll out to form a square 1 cm thick.

Set aside in a cold room for 2 hours.

Roll out the beurre manié into a square, roughly 1 cm thick. It must fully enclose the détrempe;

Tap the détrempe with a rolling pin; the two mixtures should be of the same consistency.

Place the détrempe on the beurre manié, so that you can enclose it as in an envelope.

Leave to rest for 1 hour, then perform a double turn (rolling & folding), then a single turn. Then another double turn. Leave to rest for at least two hours. Perform a final single turn before using.

Preferably the next day, cut out two 25 cm discs. Set aside in a cool place.

Use a mixer to soften the butter to a cream; add the dry ingredients and then the eggs. Add the tempered crème pâtissière.

Mix until fully combined; set aside in a cold place for at least 4 hours.

Beat the eggs and yolks together. Add the sugar. Mix and strain before using the mixture.

Bring to the boil, then set aside in a cold place.

On a baking tray covered with baking parchment, place the first disc of pastry. Fill a piping bag with almond cream and cover the galette in a spiral, starting from the centre; leave a 3 cm gap around the edge of the disc.

Place a bean into it.

Lay the second disc on top of the almond cream so that the two discs of dough are overlapping. Expel any air by going round the almond cream disc with the palms of your hands.

The next day, trim the galette, then crimp round the edge.

Use a brush to apply the glaze, moving from the centre outwards. Avoid leaving excess glaze around the outer edges of the galette, which will prevent the pastry layers developing nicely.

Leave to rest in a cold place.

When the first layer of glaze is dry, glaze the galette a second time.

Using the back of a paring knife, score a decorative pattern of your choice into the galette.

Cook for about 45 mins at 160 °C.

When it comes out of the oven, brush the 30 ° syrup over the galette. Leave to cool.