Galette des Rois (Kings' cake)

Preheat the oven to 200°C.

Take the butter out of the fridge to soften.

Prepare the frangipane.

Whisk together the egg yolk, cornflour and caster sugar in a mixing bowl to make a pastry cream base.
Heat the milk in a saucepan over a low heat and add the mixture, stirring until thickened.

Add 25 g Alsace Lait highest-quality unsalted butter.

Mix until you have a smooth cream.

Prepare the almond cream.

In a mixing bowl, add the Alsace Lait highest-quality unsalted butter in pieces, the icing sugar, ground almonds and the two eggs. Mix with a spatula.
Gently fold in the pastry cream until the mixture is smooth.

Place the puff pastry on a baking tray.
Prick it with a fork.

Place the frangipane in the centre of the pastry, spreading it out gently in a circle with the back of a tablespoon, to 3 cm of the edge of the pastry.

Add the lucky charm.

Prepare a mix with one egg yolk and a tablespoon of whole milk. Whisk with a fork. Set aside.

Brush the milk and egg mix over the edges of the cake.

Place the second sheet of puff pastry over the cake, sealing the edges with your thumb.
Using the tip of a knife, create a pattern of your choice.
Then, using a pastry brush, brush the cake evenly with the milk and egg mix.

Bake in a fan-assisted oven at 200°C for 25 minutes.

Remove the cake from the oven when it is golden brown.