King Cake Recipe in the Shape of a Hat

Candied cranberries. In a saucepan, bring water and maple sugar to a boil. Add the cranberries. Remove from heat and let them cool in the saucepan for about 20 minutes. Cook again over low heat for 5 minutes. Remove from heat. Allow to cool completely, for about 1 hour.

Almond cream. Mix the almond flour with the eggs, add the sugar and softened butter, and the bitter almond extract. Mix well. Combine the almond cream with the pastry cream until the mixture is smooth and refrigerate for at least 4 hours.

Assembly of the galette: Preheat the oven to 180°C. Roll out the first sheet of puff pastry. Use the template to cut out two circles from the dough, the second slightly larger, as it will cover the first layer filled. (I found the template online.)

Place a pastry on a baking sheet or on a silicone mat or parchment paper. Fill with the frangipane cream, taking care to leave 2 cm around the edges. Pour the candied cranberries on top. Brush the edges with a little water, definitely not egg yolk. Don't forget the hidden bean! Place the second layer of pastry on top. Seal the edges gently. Reserve for 20 minutes in the refrigerator.

To finish, brush a second time with egg. Create designs on the cap, being careful not to cut the dough. Brush with red-colored egg on the pom-pom and the edge of the cap. Bake for about 35 minutes. Brush with a sugar syrup as soon as it comes out of the oven for a shiny effect.