King Cake Recipe for Epiphany

First, prepare the almond cream. Mix the softened butter and sugar, then add the eggs. Whisk with a mixer. Add the rum, then the almond flour. Mix, then pipe and set aside in the fridge.

Separate the puff pastry into 2 pieces. Roll out the pastry and cut out the first circle. In the second piece, cut out another circle, making sure to include the ears.

On the first circle without the ears, place the almond cream using a piping bag, leaving a 2 cm edge free to assemble the pastry. Insert the bean around the outer edge. Moisten the edges with water using a brush, then place the second circle of puff pastry on top.

Make sure it adheres well. Using a knife, draw the face and tail of the fox. Also, crimp the edges so that the cream cannot escape while baking.

In a bowl, mix the egg yolk with a bit of red powder coloring. Brush the surface of the pastry with it. Let it dry for an hour in the fridge.

To finish, preheat the oven to 200° C. Place the galette in the oven and let it bake for about 35 minutes. Lower the temperature to 180° C and let it bake for another 20 minutes. The galette should be well risen and dry. Remove the galette from the oven and let it cool on a wire rack.