The Ultimate King Cake

• This recipe can also be achieved using quick puff pastry.
  

Puff Pastry Sheets

• Make the puff pastry ahead of time. Roll out two portions (about 325g each) into sheets approximately 3mm thick. Keep refrigerated until ready to use.
  

Frangipane Filling

• Frangipane is a rich and creamy filling made by combining almond cream and pastry cream, which results in a smooth, decadent texture. It is commonly used in desserts like the galette des rois (King's Cake). The ratio of pastry cream to almond cream varies by region and preference, typically ranging from 20% to 50%. Ensure your almond cream is at room temperature and your pastry cream is well-chilled and whipped until smooth.

  Place a 9-inch (23 cm) tart ring on a flat tray lined with parchment paper or a cut-open freezer bag. Spread the frangipane filling evenly inside the ring. Place the decorative trinket (or fève) into the filling. Freeze the tart to set the filling completely.
  

Assembly

• Begin by preparing your workspace with a silicone mat or parchment paper, ensuring your chilled pastry sheets are the correct width (approximately 11.5 inches or 29 cm). Place the first chilled pastry sheet on the mat. Center the frozen almond cream disk on top. Brush water around the edges of the pastry. Place the second pastry sheet on top. Gently press the sheets together to seal the edges and eliminate any air pockets. Freeze for 20 minutes to firm up. Using a sharp knife, trim the pastry into a 10-inch (25 cm) round. Create small steam vents all over the top with a bamboo skewer. Then, press and seal the edges with the back of a paring knife to create a decorative border. Freeze again for 20 minutes to set. Place the cake on a parchment-lined baking tray. Using a skewer, poke a few tiny holes through all the pastry layers.

  Apply two generous coats of egg wash for a deep golden finish. Refrigerate for a final 20 minutes before baking.
  

Scoring Galette

• Use the tip of a paring or craft knife to score your galette's pastry. Be careful not to cut all the way through, as shallow scoring helps the galette keep its shape while baking. For a simple, elegant design, score straight lines. For a more decorative look, try patterns like chevrons to resemble wheat stalks.
  

Storage

• After scoring, refrigerate the galette for up to 2 days. For longer storage, you can freeze it for up to two months.

Baking

• Preheat your fan oven to 330°F (160°C). For more even baking, you can elevate the galette by placing it on a greased cooling rack set over four 1.2-inch (3 cm) tall metal supports (like pastry weights or small cans). Bake for 50 minutes. For a glossy finish, brush the warm galette with simple syrup after baking.