Make a first soaked with the flour, salt, brown butter and water.
Spread into a square and let rest in the fridge for 1/2 hour.
Make a second tempera with the butter and flour, put in the fridge.
Then put the buttered tempera on the outside and make 3 double turns with 3/4 rest between each turn. Before using it, take a simple tour.

Make a softened butter and add the ingredients in the order indicated.

Spread the almond cream in 2 pieces of parchment paper over 1.5 cm. Refrigerate.
Cut out the size of the galette (– 2 cm). Then cut out the circles inside with a cookie cutter to insert rounds of the same size as SICOLY® pear insert.
Seal the patty and freeze it. Brown and scratch it.
Cooking time: 45 minutes at 180°C.
Polish with hot honey and put the cake back in the oven for 5 minutes.