Classic French Almond Frangipane Galette

1. Pastry Cream

1. Heat the milk with the vanilla bean until just below boiling, allowing the vanilla to infuse gently.
2. In a bowl, whisk the egg yolk with the sugar and cornstarch until smooth and pale.
3. Pour the hot milk over the egg mixture while whisking continuously to avoid lumps.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
5. Transfer the pastry cream to a bowl, cover directly with plastic wrap, and allow it to cool completely.

2. Almond Cream

1. Cream the softened butter with the sugar until a smooth, pale paste forms.
2. Add the ground almonds, followed by the egg, mixing thoroughly after each addition.
3. Incorporate a few drops of bitter almond extract, ensuring the mixture is smooth and homogeneous.

3. Frangipane

1. Once the pastry cream is fully cooled, fold it into the almond cream.
2. Mix gently until fully combined, creating a smooth and rich frangipane.

4. Assembly