Galette des rois, French almond frangipane king cake

Steps

1. 1

   Cream the softened butter with the sugar until light. Mix in the almond flour, 1 egg, the rum, and the vanilla to make the frangipane.

2. 2

   Place one round of puff pastry on a baking tray. Spread the frangipane over it, leaving a 2 cm border all around.

3. 3

   Whisk the egg yolk with the milk. Lightly brush the border, top with the second pastry round, and seal without crushing the layers. Chill for 20 minutes.

4. 4

   Brush the top with more glaze, then score a decorative pattern with the tip of a knife without cutting through. Make a small steam hole in the center.

5. 5

   Bake at 190°C for 30 to 35 minutes, until the galette is well puffed and evenly golden. Let it cool slightly before serving.