• 1. Frangipane:
• 2. Using the whisk attachment in a mixer, cream the sugar and butter together.
• 3. Add almond meal and continue whisking at medium speed.
• 4. Add eggs one at a time.
• 5. Gradually incorporate flour. Add rum and vanilla to finished batter.
• 6. Fill pastry bag with finished frangipane.
• 7. Cut a 14"" round into each puff sheet.
• 8. Pipe frangipane evenly on one round, leaving a 1"" border
• 9. Place the ceramic figuring on the frangipane.
• 10. Egg wash border. Place other puff pastry round on top of frangipane layer.
• 11. Press egg washed, 1"" borders together firmly.
• 12. Flip the galette over and egg wash. Score the top and edges as desired.
• 13. Store frozen until baking.
• 14. Bake from frozen in a convection oven at 350ºF for 45 minutes or until golden brown..

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