Galette des Rois à la Frangipane

Steps

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1. 1
   Prepare the almond filling by creaming softened butter with sugar until pale and fluffy.
   ▶ ≈1:33
2. 2
   Add eggs one at a time, beating well after each addition.
   ▶ ≈1:45
3. 3
   Fold in the almond powder and rum, mixing until combined.
   ▶ ≈2:03
4. 4
   If desired, incorporate prepared pastry cream to add richness and silkiness; whisk together thoroughly.
   ▶ ≈2:11
5. 5
   Refrigerate the almond filling until firm and well-set.
   ▶ ≈3:22
6. 6
   Remove puff pastry from the fridge and lightly dust the work surface with flour. Gently tap the pastry on both sides to soften it slightly.
   ▶ ≈3:37
7. 7
   Roll out the pastry gently and evenly in both directions using steady pressure, dusting with flour as needed to prevent sticking.
   ▶ ≈4:00
8. 8
   Rest the rolled pastry in the refrigerator for about 30 minutes to prevent shrinkage.
   ▶ ≈4:45
9. 9
   Preheat the oven to 220°C. Mark a guide circle on the pastry to indicate where the filling will go.
   ▶ ≈5:07
10. 10
    Transfer the chilled almond filling to a piping bag with a plain tip and pipe it in a spiral within the marked circle, covering the entire filling area.
    ▶ ≈5:37
11. 11
    Place the porcelain bean or fava bean in the center of the filling. Brush water around the edge to help seal the second pastry layer.
    ▶ ≈5:52
12. 12
    Place the second piece of puff pastry on top and press the edges firmly to seal both layers together.
    ▶ ≈6:31
13. 13
    Cut the galette into its final round shape with at least 2 cm border beyond the filling. Save the trimmings to re-work or use as bases for other pastries.
    ▶ ≈7:15
14. 14
    Prepare an egg wash by diluting egg yolks with a little water and brush a first coat over the surface, avoiding the inner edges to allow proper puffing.
    ▶ ≈7:40
15. 15
    Refrigerate briefly, then apply a second coat of egg wash.
    ▶ ≈8:24
16. 16
    Using a knife tip, make a small hole in the center and draw radiating lines outward from that point to create a decorative pattern. Make four small vents around the edge to allow steam to escape.
    ▶ ≈8:50
17. 17
    Bake at 220°C for 15–16 minutes until it begins to brown, then reduce heat to 180–190°C and bake for about 40 minutes more until the pastry is deep golden and crispy.
    ▶ ≈9:35
18. 18
    Remove from the oven and let cool briefly. Serve while still warm to best enjoy the butter, almond cream, and crispy pastry together.
    ▶ ≈10:19