Galette des Rois

Instructions

1. Prepare the puff pastry
   Unroll both sheets of puff pastry on a floured surface. Using a large plate or cake tin as a guide, cut out two 10-inch (25cm) circles. Place one circle on a baking sheet lined with parchment paper and refrigerate both circles while preparing the filling.
2. Make the frangipane filling
   In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the 2 eggs one at a time, beating well after each addition. Fold in the ground almonds, flour, vanilla extract, almond extract (if using), and rum or cognac (if using) until you have a smooth, thick almond cream.
3. Assemble the galette
   Remove the pastry circles from the refrigerator. Spread the frangipane filling evenly over the circle on the baking sheet, leaving a 1-inch (2.5cm) border around the edge. Hide the bean or figurine in the filling, pushing it in gently. Brush the border with water, then place the second pastry circle on top. Press the edges firmly to seal, then crimp with a fork or create a decorative edge by pinching with your fingers.
4. Create the design
   Use a small knife to score a decorative pattern on top of the galette, being careful not to cut all the way through the pastry. Traditional designs include curved lines radiating from the center. Make a small hole in the center to allow steam to escape. Beat the egg yolk with 1 tablespoon of water and brush this egg wash over the top of the galette for a golden finish.
5. Chill and bake
   Refrigerate the assembled galette for at least 30 minutes (or up to 24 hours). Preheat your oven to 375°F (190°C). Brush the galette once more with egg wash just before baking. Bake for 30-35 minutes until the pastry is puffed and golden brown.
6. Finish and serve
   Remove from the oven and dust with powdered sugar. Allow to cool for 10-15 minutes before serving warm. Traditionally, the galette is served with a paper crown, and whoever finds the bean or figurine in their slice is crowned king or queen for the day.