Sobacha Pecan Galette

Make brown butter using unsalted butter (be sure to weigh 20% more to compensate for evaporation). Then reweigh to the correct weight.
Leave the butter out at room temperature for at least 1 hour.
Cut it into small pieces. When it is soft, mix it with the first weighing of flour in the food processor with the paddle attachment. Do not overmix. The mixture should be smooth and without any visible pieces of butter.
Wrap in a rectangle of parchment paper for the rest of the recipe. The kneaded butter should be about 5mm thick. Place in the refrigerator.
In the same bowl, pour in the second batch of flour, along with the Sobacha flour and salt, then begin mixing with the paddle attachment. Add the water, vinegar, and brown butter at room temperature.
Mix quickly, without overworking the dough, then spread it out on a rectangle of parchment paper half the size of the kneaded butter. Refrigerate for 10 minutes.
When the kneaded butter and the dough are roughly the same texture (be careful not to leave them in the refrigerator for too long before starting the reverse layering process), place the dough inside the kneaded butter. Perform the first double turn. Then refrigerate for at least 1 hour.
Perform the second double turn and place in the refrigerator, well covered with plastic wrap, for at least 1 hour.
Perform a single turn and place back in the refrigerator, well covered with plastic wrap.
Roll out to a thickness of 3-4 mm, relax and cut out a 20 cm disc and a 22 cm disc per galette with a cutter.
Be careful not to turn the discs when placing them on the baking sheet once they have been cut.
Leave the dough discs to rest in the refrigerator for at least 2 hours to reduce the elasticity of the dough.

Mix the brown sugar and starch, then pour into the egg yolks while stirring.
Boil the milk and cream and pour over the previous mixture.
Pour back into the saucepan and bring back to a boil while whisking.
Transfer to a container, cover with plastic wrap and refrigerate.

Blend the Sobacha and set aside in an airtight container.
Roast the pecans at 150°C for 10 minutes.
Meanwhile, make the dry caramel with the sugar.
When all the sugar has melted and caramelized, add the pecans to the pan and stir to coat.
Immediately pour onto a silicone mat and add the sobacha.
Leave to cool completely, then grind to obtain a praline paste.
Store in an airtight container.

Mix the softened butter and heather honey in the food processor bowl.
Blend the pecans into a powder, then mix with the Sobacha and crushed fleur de sel in the food processor bowl with the previous mixture.
Add the eggs and cream.
Finish by adding the whipped frangipane cream.
Refrigerate for at least 1 hour.
Pipe 250 g of frangipane into lightly greased 16 cm diameter rings, remembering to add the bean.
Chill in the freezer before assembly.

Make a dry caramel, pour onto a silicone mat, and sprinkle with sobacha.
When completely cooled, blend to make a fine powder.

Pour the OvoFree gilding over the water and blend with an immersion blender.
Use immediately or refrigerate.