Frangipane galette des rois (king cake)

Preparation

For the crème pâtissière

1. In a bowl, beat the egg yolk together with the sugar.

2. Gradually add the flour to the egg and sugar mixture. Mix until a smooth mixture is formed.

3. Pour the milk into a saucepan with the split ¼ vanilla pod.

4. Bring to a simmer, remove the vanilla pod, then gradually pour the liquid into the egg yolk, sugar and flour mixture while stirring.

5. Pour the mixture back into the saucepan and heat for a few moments, just long enough for it to thicken. Leave to cool.

For the frangipane

1. Cut the butter into small cubes and set aside to soften.

2. In a bowl, mix together the sugar and softened butter cubes, then add the ground almonds. Rub together by hand.

3. Add the eggs and the rum. Mix again.

For the galette des rois

1. Preheat the oven to 180°C.

2. Mix the crème pâtissière into the frangipane.

3. Place one sheet of puff pastry in a pie tin or directly onto a baking sheet.

4. Spread the frangipane cream onto the puff pastry, leaving 2 cm around the edges. Place your fève (charm) into the cream.

5. Brush the edges with a little water. Cover with the other puff pastry sheet, making sure the edges are firmly stuck together.

6. Using the edge of a knife, make a small hole in the centre of the galette des rois and make patterns on the top by pressing lightly but not going all the way through. Brush with egg yolk.

7. Bake for around 35 minutes.

For the icing :

1. Once baked, you can brush your galette des rois with syrup to give an extra shine. To do this, heat the icing sugar and water in a saucepan until they form a syrup.

2. Then brush the syrup onto the top of the galette des rois.