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For the seed cream
2½ cups (240 g) ground almonds
1 cup plus 3 tablespoons packed (260 g) brown sugar
1 cup plus 2 tablespoons (2¼ sticks/260 g) unsalted butter
1½ teaspoons (5 g) potato starch
5 large (250 g) eggs (1 cup)
1 cup plus 2 tablespoons (250 g) seed paste
For the filling
Softened butter brown sugar
Toasted seeds
For the puff pastry brioche dough
Make a puff pastry brioche dough following the directions on this
page.
For the seed paste
Preheat the oven to 320°F (160°C). Put the flaxseeds, pumpkin
seeds, shredded coconut, pine nuts, black and white sesame seeds,
and chia seeds onto a baking sheet and toast for 10 minutes. Set
aside a few whole seeds to decorate the galette. Add the
confectioners’ sugar and olive oil. Blend this mixture with the
almonds in a food processor until smooth.
For the seed cream
In an electric stand mixer, whisk together the ground almonds, brown
sugar, butter, and starch for at least 10 minutes. Add the eggs and
whip for 2 to 3 minutes. Add the seed paste and mix. Transfer to a
pastry bag.
For assembly and baking
Preheat the oven to 330°F (165°C). Roll out the dough to a thickness
of ⅛ inch (3 mm). Place a 9½-inch (24-cm)-diameter cake ring on
top and, using a knife, cut around the edge. Repeat with an 8½-inch
(22-cm)-diameter cake ring. Pipe the seed cream in the center of this