Softened butter – 150 grams Sugar – 3/4 cup (150 grmas) Mix 3 eggs – add one at each time and mix until incorporated Vanilla extract – 1 teaspoon Orange zest from one orange Ground almonds – 150 grams Mix until combined Transfer the filling into a piping bag Puff pastry Cut 2-23cm circles Pipe the filling on the pastry, leaving about 2.5cm of space around the edges Fève Brush the edges with egg or water Place the second pastry on top Seal the edges Brush with beaten egg Refrigerate for at least one hour Sugar – 1/4 cup (50 grams) Water – 1/4 cup (60ml) Heat over medium heat until sugar dissolves Take the galette out of the fridge Brush with beaten egg Using the back of a knife, decorate as desired Bake at 180C (350F) for 35-50 minutes, until golden brown Brush with syrup