1. Prepare the pastry cream

• Bring the milk to the boil.
• Beat 2 egg yolks + 1 whole egg with 20g sugar, vanilla sugar and cornstarch.
• Stir in the hot milk, then heat again until thickened.
• Add the thyme leaves, filter and leave to cool for 1 hour in a cool place.

2. Prepare the almond cream

• Beat the soft butter with the remaining sugar.
• Stir in the almond powder, the 4 eggs one by one, then the rum.

3. Assemble the frangipane

• Mix the cooled crème pâtissière with the almond cream.

4. Assemble the galette

• Unroll a puff pastry on a baking sheet.
• Place the frangipane in the center, 1.5 cm thick, leaving a 4 cm border.
• Place the fava bean, moisten the edges and cover with the second pastry.
• Seal the edges, brush with beaten egg and set aside in a cool place.

5. Cooking

• Preheat oven to 180°C.
• Decorate with the tip of a knife.
• Bake for 40-45 min.