Steps

• Prepare the pastry cream: Split the vanilla bean in half and collect the seeds. In a saucepan, heat 120 mL of soy milk with the coconut oil, vanilla seeds, and split vanilla bean. In a mixing bowl, combine the sugar, cornstarch, and the remaining 40 mL of soy milk together. Pour the boiling vanilla mixture over it and whisk. Place the mixture back into the saucepan and bring to a boil while whisking constantly. When the cream is cooked and very thick, stop cooking and transfer it to a dish. Refrigerate until needed.
• Prepare the almond cream: In a bowl, mix the almond powder, sugar, and starch. Melt the margarine. Pour it over the powder mixture. Add the soy milk and whisk to combine.
• Finish the frangipane: when the pastry cream is cold, remove the vanilla bean and whisk the cream to loosen the texture. Add it to the almond cream and mix.
• Preheat the oven to 200°C (395°F).
• On a baking sheet lined with parchment paper, place one puff pastry sheet. Spread the frangipane in a uniform layer, stopping about 1.5 cm from the edge. Place the trinket (not too close to the center, otherwise it will be found more easily when cutting ;) ). Using your finger or a brush, moisten the edges of the pastry with water. Cover with the second puff pastry sheet and gently press the edges to seal the two sheets together.
• With the tip of a knife, make a small hole in the center so that air can escape during cooking. You can also create decorations on the top of the dough.
• Preheat the oven for 40 minutes of baking.
• Optional but super cool for shine: during this time, prepare the caramel powder. In a saucepan, melt the 2 tablespoons of sugar (without water) to make a deep dark caramel. Pour it onto parchment paper and let it cool. When it's cold, blend the caramel in a mixer.
• Remove the galette from the oven and sprinkle it with caramel powder. Place it back in the oven for 5 minutes and it's ready! Allow it to cool before indulging yourself.

NotesDiameter: 24 cm