Prepare the frangipane according to the instructions on the packet with 10 cl of milk. Add the chocolate chips and mix. Preheat your oven to 180°C.
Cut circles 6 cm in diameter out of the puff pastry. Using a small spoon, scoop out a small amount of frangipane and fill the center of half of the puff pastry circles. Place a wooden stick in the center. Don't forget to add the bean to one of the cakes!
Place a little egg yolk on the edge of the pastry and close the mini galettes with another circle of puff pastry. Press gently all around to seal. Brush with egg yolk and place on a baking sheet lined with parchment paper.
Bake for 15 to 20 minutes, allow to cool before serving.
