Galette des rois à la frangipane

Preparing the pastry cream:

1. 1Heat the milk with the vanilla extract.
2. 2Mix the egg yolks with the granulated sugar until the mixture turns pale.
3. 3Add the cornstarch and mix well.
4. 4Pour the hot milk in a thin stream over the mixture while whisking.
5. 5Pour everything back into the saucepan and let it thicken over low heat, stirring constantly.
6. 6Remove from the heat, add the butter, and mix until fully incorporated.
7. 7Let the pastry cream cool.

Preparing the frangipane cream:

1. 8Mix the soft butter with the powdered sugar until creamy.
2. 9Add the ground almonds, the whole egg, and the cornstarch.
3. 10Fold in 100 g of the pastry cream made earlier.
4. 11Add the dark rum and mix well.

Assembling the galette:

1. 12Divide the puff pastry into two equal parts.
2. 13Roll out half of the puff pastry to a thickness of about 3 to 4 mm.
3. 14Cut out a 32 cm diameter circle and place it on a baking sheet.
4. 15Fill a piping bag with frangipane.
5. 16Brush the edge of the pastry with egg wash (egg yolk + 1 tbsp water).
6. 17Pipe the cream in the center, leaving a 2 cm border free.
7. 18Roll out the second piece of puff pastry.
8. 19Gently place it over the first rolled-out piece.
9. 20Scallop the edge of the galette.
10. 21Flip the galette over so it lies flat and even.
11. 22Brush only the surface with egg wash (not the edges).
12. 23Refrigerate (1 to 2 hours).

Baking the galette:

1. 24Make 5 small holes and draw patterns using the tip of a knife without piercing the dough.
2. 25Bake at 180°C for 25 to 30 minutes, until nicely golden.
3. 26Let cool slightly before serving.