The recipe uses store-bought pâtes feuilletées, two round ones, filled with a mixture of crème patissière and crème d'amandes, with a dash of rum. This mixture should be piped on, but I just dumped it on the bottom and used the back of a spoon to spread it around.
The laid out pâtes feuilletées are quite large and hung over the edge of the quarter sheet. Because our oven, in spite of being part of a big stove, is a bit shallow, the back edge was a bit burnt. Usually I use one of these to line a pie plate, which then doesn't have such a large surface area.
The result was quite edible, but it took the two of us quite some days to finish it off. What I forgot is that I usually buy a small galette for the two of us, which lasts two or maybe three days. This was fun to make, but don't think I need to do it again. Buying a small galette from a good boulangerie is fine.
