Russian doll pie!

For the salt dough bean: mix 2 hens of flour, 1 hen of salt, 1 hen of water, form a ball and separate it into 2 parts. Add natural red food coloring to the larger ball and knead through plastic film to avoid staining, until the color is uniform. Shape into a Russian doll and add a small ball of white salt dough for the head. Bake for 2 hours at 200°F. Once cooled, draw the face of the doll with a black food marker.

For the frangipane: mix 1 pig of softened butter and 1 pig of sugar. Beat 2 eggs separately, then add 1 chef of almond flour and 1 chick of vanilla extract. Mix and set aside.

For the galette: print out the Russian doll model and then trace its shape onto a puff pastry sheet. Repeat on the second puff pastry sheet and mark the imprint of the chefclub cup to cut out a circle. Prick it with a fork, mark ridges around the edge with the fork and bake for 15 minutes at 400 °F. Meanwhile, on the first puff pastry, spread out the frangipane (leaving a few centimetres of space between the frangipane and the border) and push the bean into the frangipane. Wet the edges with water, cover with the second puff pastry, and press down the edges to stick the 2 pastry sheets together, and mark the edges with a fork. Turn the cake over. Mix 2 egg yolks with a touch of natural red coloring and brush over the cake. Place in the oven for 20 minutes at 400 °F, then continue cooking for 20 minutes at 340 °F.

For the decoration: in a bowl, mix ½ an egg white with 1 chick of white vinegar and 1 chef of powdered sugar and cover the puff pastry circle (for the head). Then stick it to the cake with a dot of this icing. Add a dab of natural red coloring and natural yellow coloring to the remaining icing and mix to obtain an orange icing. Pour into a sheet of baking paper rolled into a cone and cut off the end to draw the Russian doll's face. Using the dark chocolate pastry pen and red icing, draw the facial features and mouth, then draw the Russian doll's ornaments with the white melted chocolate pen. Shape the string candy into a bow and place it over the head. Serve in portions and enjoy!