GALLETTE DES ROIS
If you don't like frangipane (almond) flavor, you can swap in vanilla. Hint: seal the pastry really well, otherwise the filling will leak out.
1 or 2 packages (17.3-ounce) store bought puff pastry sheets, if frozen thaw in refrigerator
Frangipane cream for the filling, enough for 2 galettes:
1 cup soft butter
1 cup ground blanched almonds
4 tablespoons flour
3/4 cup sugar
1 teaspoon almond extract
1 pinch salt
Powdered sugar, for dusting
Egg yolk mixed with 1 tablespoon water
Preheat oven to 450 degrees. With an electric beater, mix all the ingredients for the frangipane cream just until blended.On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. Put one of them on a baking sheet lined with parchment paper. Brush one inch around the edge of the circle with egg wash (beaten egg yolk). Spread half of the frangipane cream on the center and place the second circle on top matching the edges of the circles. Press all around the edges to glue them together. Press softly in the center to evenly spread the filling. If making 2 galettes use remaining cream and follow the same method for preparation.
Decorate the galette with a fork, press edges together all around-no pricking. With the point of a knife, make any kind of design being careful not to go all the way through the puff pastry. Brush the surface with egg wash being careful no to get any on the sides.
Bake the galette in the center of a preheated 450 degree oven for 15 minutes then 350 degrees for 30 minutes. For the last 5 minutes, sprinkle with powdered sugar and bake until golden brown. Serve warm with gold paper crown on top.
***If you insert or bake a feve inside - remember to worn your guest, especially if they are new to the tradition!