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.