Using a stand mixer or by hand, combine the flour, 50g of softened butter, salt, and 130ml of water until a smooth ball of dough forms. I used the Cook Expert, mixing for one minute and thirty seconds on the "Dough" setting. Wrap the dough ball in plastic wrap, flatten it slightly, and refrigerate for 1 hour.

Remove the dough from the refrigerator, flour it, and roll it out into a cross shape. You can roll out the dough on cling film or parchment paper. 

Place the 150g of butter between two sheets of cling film and flatten it into a square approximately 1.5cm thick. Place the flattened butter in the center of the cross and fold the four sides of the cling film towards the center to enclose the butter. Roll out the dough to form a long rectangle. Fold the dough three times, like a letter. Turn the dough a quarter turn and repeat. Wrap the dough in cling film and refrigerate for 30 minutes. 

• In a saucepan, bring the milk to a boil with the split vanilla pod (or vanilla extract).
• In a bowl, whisk the egg yolks with the sugar until the mixture turns white.
• Add the cornstarch and mix well.
• Pour the hot milk in a thin stream over the mixture while whisking, then pour everything back into the saucepan.
• Thicken over low heat, stirring constantly, until it reaches a creamy consistency.
• You can also make pastry cream in the Cook expert, with hot milk, in expert mode, 10 minutes, speed 7, 95 degrees.
• Allow to cool completely.

• In a bowl, mix the softened butter and sugar until you obtain a creamy texture.
• Add the eggs one at a time while mixing.
• Incorporate the almond flour and bitter almond extract. Mix well to obtain a smooth cream.

Once cooled, mix the two creams together and set aside.

Repeat step 3 twice, and you will have 6 folds (this is the maximum). Remember to rotate the dough a quarter turn between each fold and refrigerate for 30 minutes between the fourth and fifth folds. The dough is now ready to use. 

Preheat the oven to 200°C (400°F). Cut the puff pastry in half. Roll out each piece on parchment paper into a 25-30 cm (10-12 inch) circle. Be careful not to roll it too thin or it will break. Place the first circle of pastry in a tart tin, keeping the parchment paper underneath. Fill with the frangipane cream, leaving a 1.5 cm (½ inch) border around the edge. Place the fève (bean) inside the cream. Cover with the second circle of pastry, remove the parchment paper, and seal the edges. Score the pastry with the tip of a knife to decorate and allow it to puff up, then brush with egg yolk mixed with a tablespoon of milk. Bake for 25-30 minutes, until the galette is golden brown.