Frangipane King Cake

For the pastry cream :

1. Bring the milk to a simmer and infuse the split and scraped vanilla pod in it for at least 15 minutes.

2. Remove the pod, return the milk to the heat and bring it to a boil.

3. Whisk the egg yolks with the sugar, add the cornstarch, then gradually pour in the boiling milk.

4. Pour everything back into the saucepan and cook the pastry cream for about 2 minutes once boiling.

5. Spread onto a tray, cover with cling film directly on the surface and refrigerate until cooled. (If using vanilla extract, add it later to the frangipane cream).

For the frangipane :

6. Using a mixer, combine the softened butter with the icing sugar, add the almond powder, egg, cornstarch and rum, then incorporate the pastry cream.

For assembly and baking :

7. Roll out the puff pastry to a thickness of 3 mm.

8. Using a 22 cm ring, cut out two discs (cutting on the outside of the ring) and place them on baking paper.

9. Pipe the frangipane onto the first disc, leaving a 1.5 cm border.

10. Brush a little water around the edge of the pastry, without letting it drip, then place the second pastry disc on top.

11. Press lightly to seal the two discs together (without crushing the puff pastry) and gently flip the galette using baking trays (to hide the sealing marks).

12. Beat two egg yolks and brush the glaze over the galette, without applying too much and especially without letting it drip over the edges, otherwise the puff pastry will not rise properly.

13. Refrigerate the galette for 30 minutes and apply a second layer of glaze.

14. Score the galette as desired.

15. Make a small hole in the center using a toothpick.

16. Bake in a preheated fan-assisted oven at 210°C and immediately reduce the temperature to 175°C.

17. Bake for approximately 1h10 to 1h20.

18. In a small saucepan, bring 30 g of sugar and 30 g of water to a boil. Set aside in a small bowl.

19. When removed from the oven, brush a little syrup over the entire surface.

20. Allow the galette to cool on a wire rack.

Photo credit: MARIE SOEHNLEN