For the dough

1. Dissolve the salt and the vinegar in the water.

2. Add the flour and the soft butter and mix until just combined. It’s fine if it looks rough and undone. Then you’re doing it right.

3. Roll out into a 16×28 cm rectangle and put in the fridge.

For the  butter block

1. Mix the butter with the flour until homogenous.

2. Roll out to a 16×56 cm rectangle and refrigerate.

To make the inverted puff pastry

1. Place the butter-flour block onto a lightly floured surface.

2. Place the dough on top and cover it with the butter block.

3. Roll out, do a double fold, followed by a single fold.

4. Let the dough rest in the fridge for one hour.

5. Do another double fold, followed by a single fold.

6. Leave in the fridge for 12 hours.

For the Frangipane cream

1. Make the pastry cream first.

2. For that, heat the milk.

3. In the meantime, combine egg yolks and sugar until pale. Add the flour and stir.

4. Pour some of the hot milk over the egg mix and stir.

5. Put everything into the pot with the remaining milk and gently heat up. The cream will thicken quickly, make sure to stir throughout.

6. Once cooked, transfer to cling wrap and keep in the fridge.

7. For the almond cream, combine soft butter and sugar.

8. Adding a bit at the time, incorporate the egg.

9. Finish by gently folding in the almond flour.

10. Combine both pastry cream and almond cream to make frangipane cream.

11. For that, give the cooled pastry cream a good stir: it should be come supple and glossy.

12. In three steps, fold in the almond cream.

13. Use immediately.

To assemble

1. Roll the dough out to a 27x54cm block. Cut in half to get two 27x27cm squares.

Refrigerate or put in the freezer in between whenever the dough starts to pull back.

2. Fill the frangipane cream in a piping bag with a 10mm nozzle (or similar size).

3. Pipe a 18cm spiral on top of one dough square. Place a figurine or nut somewhere.

4. With a brush, apply some water on the outside of the spiral.

5. Place the second square on top. Lightly press around the cream so that both doughs stick together.

6. Then, place a 22-24cm ring on top. Centre well. Depending on the ring, either press down to cut through the dough or use a knife to cut around it.

7. Refrigerate for at least an hour.

To carve and bake

1. Mix the egg yolk and milk for the egg wash.

2. Take the galette out of the fridge, turn it onto the other side and apply egg wash twice.

3. Carve your desired pattern on top. See tips above to see how I did it.

4. Make a couple of holes so that air can leave the galette while baking.

4. Put back in the fridge while the oven preheats to 170°C.

5. Bake for 40-45 minutes until golden.