Mix the butter through the flour, then add the water and salt to
form a dough.
Place the dough onto the butter, like a letter in an envelope.
Give one simple turn (folding into three) and allow to rest for
one hour in the refrigerator.
Give one double turn (book turn) and allow to rest for one hour
in the refrigerator.
Give on simple turn (folding into three) and allow to rest for
one hour in the refrigerator.
Stock the finished puff pastry in the refrigerator well filmed.
Before using give one last double (book) turn and rest for
15 minutes before rolling out.

Mix butter and icing sugar. Add hazelnut powder, eggs and
Mount Gay® Rum gradually until a light and homogeneously
consistency is obtained. Set aside.

For each galette, roll out the puff pastry to give 2 circles of
16 cm ø. Pipe on to the first square approximately 100 g of
Mount Gay® hazelnut cream.
Egg wash the edges of the paste and cover with the second
piece of puff pastry. Egg wash twice the exterior and using a
blade cut decoratively the surface.
Cook in an oven at 180°C for 30-40 minutes.