Thaw the ready-made puff pastry or make it at home. I prepared it the evening before, following the extra-quick puff pastry recipe on my website.

In a bowl, combine the softened butter, sugar, almond flour, 1 egg and vanilla extract.

Beat well, then set aside, this will be the frangipane for the galette des rois.

With a rolling pin, roll out the homemade puff pastry into a big rectangular sheet, of about 60x28cm and 4-5mm thick.

If you are using ready-made pastry, you just need to slightly adjust the size.

Use a lid or a large plate, about 28-30cm in diameter, to cut the sheet into 2 rounds.

Put one round on a baking sheet lined with parchment paper.

Spoon the almond mixture and spread over evenly with a spoon within 1cm from the edges.

Press a nut, an almond, a bean or a 'feve' down into the filling.

Cover with the other round of pastry, gently press the edges to seal.

Use a pen or the blunt side of a knife to make a fringe pattern in the margins.

Beat the other egg with a fork and brush the galette.

Refrigerate in the baking sheet for 30 minutes.

Remove from the fridge and brush again with eggwash.

Use the tip of the knife to trace some strips across the top of the pastry - usually 3 big horizontal lines crossed by several oblique lines.

Then, somewhere in the middle, make 3-4 holes to release the steam in the baking process.

Bake the cake in the preheated oven to 180 degrees C for 40-45 minutes, until nice golden brown.

Then let cool on the table.

I liked it best when it was warm or reheated the next day in theclassic  oven or the microwave.

The puff pastry goes so well with the frangipane and you will surely savour every bit.

Enjoy!