Galette des Rois

Prepare the Frangipane Filling:

1. In a mixing bowl, cream the butter and sugar together until light and fluffy.
2. Add the eggs one at a time, mixing well after each addition.
3. Fold in the almond flour, all-purpose flour, almond extract, vanilla extract, and orange zest (if using). Mix until smooth. Set aside.
4. Roll Out the Puff Pastry:
5. Roll out one sheet of puff pastry and cut it into a large circle (about 10 inches/25 cm in diameter). Use a plate or cake pan as a guide.
6. Repeat with the second sheet of puff pastry to create another circle of the same size.

Assemble the Galette:

1. Place one puff pastry circle on a baking sheet lined with parchment paper.
2. Spread the frangipane filling evenly over the pastry, leaving a 1-inch (2.5 cm) border around the edges.
3. If you’re using a fève, insert it into the filling.
4. Brush the border with water, then place the second puff pastry circle on top. Press the edges to seal.

Decorate the Galette:

1. Use the back of a knife to create decorative patterns on the top layer of the pastry (e.g., spirals, diamonds). Be careful not to cut through the dough.
2. Brush the top with the egg wash. Chill the galette in the refrigerator for 20 minutes.

Bake the Galette:

1. Preheat the oven to 200°C (400°F).
2. Bake the galette for 30-40 minutes, or until golden brown and puffed. Rotate the baking sheet halfway through for even baking.

Cool and Serve:

1. Let the galette cool slightly before serving. Traditionally, the youngest person at the table sits under the table and decides who gets each slice.
2. Dust with powdered sugar or garnish with slivered almonds, if desired.