Galette des Rois

Ingredients9

• puff pastry sheets500 g
• ground almonds150 g
• unsalted butter100 g
• caster sugar100 g
• eggs2
• plain flour2 tbsp
• dark rum1 tbsp
• egg yolk1
• milk1 tbsp

Method

1. Beat the softened butter with the sugar until pale, then mix in the eggs, ground almonds, flour, and rum to make a smooth frangipane.
2. Roll or trim two puff pastry rounds to about 25 cm; place one on a lined baking sheet.
3. Spread the frangipane over the base, leaving a 2 cm border, and hide a fève in the filling if using.
4. Brush the border with water, cover with the second pastry round, and press the edges firmly to seal.
5. Score a light pattern on top without cutting through, and chill for 20 minutes.
6. Mix the egg yolk with the milk and brush it over the top.
7. Bake at 190°C for 30 to 35 minutes until deep golden, then cool slightly before serving.