Chocolate Pear Galette Des Rois

Melt the chocolate using a double boiler.

In a mixing bowl, combine the softened butter and sugar, stirring until they are evenly combined.

Add the almond flour and stir.

Add one egg, stirring well, then add the second egg and continue to stir until the mixture becomes smooth.

Pour in the melted chocolate mixture and stir until everything is well combined.

Roll out one sheet of puff pastry onto a parchment-lined baking sheet. Prick the center of the pastry with a fork. Evenly spread the chocolate mixture over the pastry, making sure to leave a 1 1/2-inch (4 cm) border clear around the edges.

Thinly slice the pear and arrange the slices over the chocolate layer. If you have a fève (a small charm), tuck it inside the filling; otherwise, a walnut makes a good substitute.

Carefully place the second sheet of puff pastry over the top. Fold the edges of both pastry sheets inward to seal them together, then use a fork to press down firmly, ensuring a tight seal. Brush the top of the galette with the egg yolk.

Using a knife, gently score decorative patterns onto the top surface of the galette, being careful not to cut all the way through the pastry. Create a small hole in the center to allow steam to escape during baking. Bake for 30 minutes at 350°F (180°C).