In your robot using the hook, put all your products, mix between 3 and 5 minutes, it is important to keep large pieces of butter in your dough

Then work your dough by hand to be able to spread it into a rectangle

Cut 5 simple rounds, then place your dough in the fridge

When the dough is very cold, cut your dough in half and spread it out to make the puff pastry discs

Make an almond cream by mixing the butter and the icing sugar using the flexible mixer

Add the egg then finish with the almond powder, set aside

Prepare the chocolate ganache

Melt the chocolate and heat the cream, when the cream is hot, pour a first part, when the mixture is combined, pour the second part

Add the chocolate ganache, in the almond cream, make a combined mixture and place it in a piping bag

Make a caramel with the water and sugar, when it has the colour you want, lighter blond caramel, sweeter or darker brown caramel more bitter

Pour the sugar into a silicone plate

Roast the hazelnuts at 160° for 15 minutes

Wait for them to cool and mix everything to have a smooth praline, add the salt at the end

On a disc of puff pastry, place the chocolate almond cream, then a drizzle of praline on top

Add the hazelnuts

Close with a second disc of puff pastry, leave to rest in the freezer

When the galette is very cold, return there

Wash over with an egg yolk mixed with a little water, place in a cool place for the eggwash to cool and make your striping with the help of a cutter, without pressing too much to avoid cooking the stripes do not open too much

Cook at 180° for 1h30

Serve when cooled