Ingredients

• 2 (store-bought, about 10-12 inches/25-30 cm diameter each) Puff pastry sheets
• 150 grams Almond flour
• 120 grams Granulated sugar
• 100 grams (softened) Unsalted butter
• 2 (large, for frangipane) Eggs
• 1 (large, for egg wash) Egg yolk
• 1 teaspoon Vanilla extract
• 1 tablespoon (optional) Dark rum
• 1 pinch Salt
• 1 (small ceramic charm or whole almond, optional) Fève

Instructions

1. 1

   **Prepare the Frangipane**: In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

2. 2

   **Add Wet Ingredients**: Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, dark rum (if using), and a pinch of salt.

3. 3

   **Incorporate Almond Flour**: Gradually fold in the almond flour until a smooth, uniform paste forms. Cover the frangipane and refrigerate for at least 15 minutes to firm up slightly.

4. 4

   **Assemble the Galette**: Lay one puff pastry sheet on a parchment-lined baking sheet. Evenly spread the chilled frangipane over the pastry, leaving a 1-inch (2.5 cm) border around the edge. If using, hide the fève somewhere in the frangipane, ensuring it's not too close to the edge.

5. 5

   **Seal the Pastry**: Lightly moisten the exposed pastry border with water. Place the second puff pastry sheet directly on top, aligning the edges. Press firmly around the frangipane filling to seal the two sheets together, then crimp the edges with a fork or by hand.

6. 6

   **Decorate and Glaze**: In a small bowl, whisk the remaining egg yolk with 1 teaspoon of water for the egg wash. Brush the entire top surface of the galette with the egg wash, avoiding the crimped edges. Use a sharp knife to score a decorative pattern on top (e.g., a spiral, criss-cross, or sunburst), being careful not to cut through the pastry. Pierce the top in a few places with a knife tip to allow steam to escape.

7. 7

   **Chill and Bake**: Refrigerate the assembled galette for at least 30 minutes to firm up the pastry and prevent excessive spreading. Preheat your oven to 375°F (190°C).

8. 8

   **Bake**: Bake for 30-35 minutes, or until the galette is puffed, deeply golden brown, and cooked through. If it browns too quickly, cover loosely with foil.

9. 9

   **Cool and Serve**: Let the Galette des Rois cool on a wire rack for at least 30 minutes before slicing and serving. This allows the frangipane to set properly.