Preheat your oven to 200c.
Blend the butter with the sugar then add the almonds and cocoa/chocolate powder. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.
If using a block: divide the puff pastry into two and roll out to 5mm thick. Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. Paint the border with the egg yolk.Then lay the other circle on top, sealing the edges with a fork. You could then carve designs into the top, taking care not to pierce the pastry. Make a little slit in the middle to let steam escape then brush the top with the egg yolk.
If using the ready made rolls, unfurl them. Place a plate on top and cut out two circles. You can use a tart tin or place them flat on parchment paper.
To differentiate the galettes, I carved different shapes in the pastry on top.
Brush the top with the egg yolk.
Chill for half an hour or so in the fridge.
Bake in the oven at 200C/400F until golden brown. You can serve warm or cold.