Pop it back in the refrigerator and take out the almond filling. It wil be firmer, but still sticky. Place it between two pieces of plastic wrap and roll or pat it into a 23cm / 9in circle.
Slide it onto a baking sheet and pop it back in the refrigerator. Now find une fève or dried bean. As you can see, if you click the link, you can use almost anything, I use a dried kidney bean, you need something with contrasting colour to the filling, and look for the biggest bean you have, so that it isn't swallowed by accident, yes it has happened to me, and then you're left without a king or queen!
Line a baking sheet with parchment paper. Cut your puff pastry in half and roll into two squares, about 28cm / 11in, then cut out two circles, one 25cm / 10in, and the other 26cm / 101/2in in diameter. (If you find the pastry elastic, springing back on itself, then simply return it to the refrigerator and let it rest). Now, you are probably saying I don't have the fancy metal discs for measuring the circle, I think this is the only time I use them. Be creative, the top of a cake tin, the bottom of a springform pan, or if you can't find anything cut a cardboard circle. Keep the trimmings, you can freeze them, to make palmiers p 60.
Turn the 25cm pastry circle over and place on the prepared baking sheet. (Turning the cut pastry over helps it to rise more evenly).
Remove the plastic wrap from the top of the almond circle and centre it on the pastry. (In the book, I place a layer of drained, cooked rhubarb, which adds colour and tartness, but this year I am staying very traditional). The almond mixture will still be soft, by keeping the plastic on it you can move it more easily. You can also smooth and adjust it with a spatula. Remove the plastic wrap, insert the bean, and brush the edges of the pastry circle with egg wash, remember you set it aside yesterday.
Now flip the larger pastry circle and place on top. Press to seal very well, trimming the top circle if necessary. Scallop the edges with the back of a knife and cut a steam vent in the top. Using a sharp knife, gently score the top of the pastry by cutting curving lines form the center steam vent to the edge.
Brush with egg wash and refrigerate for at least 30 minutes and preferably one hour. (Be careful not to get the egg wash on the cut edges of the pastry, as it will stop it from rising).
Heat the oven to 220C /425F.
Brush the galette with egg wash again and bake until the pastry is puffed and dark golden brown, 30 to 40 minutes. Cool on a rack and serve at room temperature. And you should have something that looks like this and even if it doesn't it will taste good. Now all you need is a crown for your king or queen.