• On a floured working surface, roll out your puff pastry to a height of about 2 mm, and shape 2 rectangles of the same size (or another shape of your choice). Set aside in the refrigerator until the moment of preparing the galette.

For the frangipane

• Pour the milk into a saucepan, heat it.
• In a bowl, mix the sugar, the cornstarch and the cocoa previously sifted. Add the cold cream and mix well to get a paste.
• When the milk is heated, pour it over the previous mixture. Mix and return it to the saucepan. Cook over medium heat, non-stop stirring, until the mixture thickens and takes on a custard like consistency.
• Add the butter. Melt down the chocolate in a microwave oven (or bain-marie) and also add it to the mix.
• Finish the frangipane by adding the rum, the almond powder and the candied orange dices. Let it cool down.

Assembling

• Take out the dough from the refrigerator. Roll out again any pasta that has somehow shrunk.
• Place the first dough on a baking sheet covered with parchment paper. Spread the filling evenly over the dough surface, leaving a free border of about 2 cm.
• Put the bean in the filling, at the edge limit (to take less risk of cutting it).
• Moisten the dough edges with a small amount of water, then, place the second dough on top. Seal well both doughs by pressing the edge with your fingers.
• Take the cake to the refrigerator during 30 minutes.
• Preheat the oven to 180°C (350°F).
• Take the cake out. Turn it over to make it more attractive (optional). Brush the cake surface with the egg yolk. Make a small hole in the center to allow the moisture to escape during cooking. With a sharp knife, make the decoration of your choice on the top of the cake (you need to cut but be careful to avoid cutting through the dough).
• Cook it for about 40 minutes.