Preheat the oven to 200°C (390°F).
Mix the almond powder, sugar, softened butter and eggs in a salad bowl. Add the crème fraîche and bitter almond extract (optional). Mix until you obtain a smooth cream.
Unroll puff pastry on a baking sheet covered with parchment paper. Spread the frangipane in the center, leaving a 2 cm edge. Insert the bean into the cream.
Cover with the second puff pastry. Press the edges with a fork to seal.
Mix the egg yolk with a tablespoon of water and brush the surface of the pancake. Draw patterns with a knife without piercing the dough.
Bake for 20 to 25 minutes, until the pancake is golden and well puffed.
Leave to cool before serving, ideally accompanied by a glass of cider.
Preparation and cooking time
Preparation time: 15 minutes
Cooking time: 25 minutes
Total: 40 minutes
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