French King Cake (Galette des Rois)

Roll out each sheet of the rough puff pastry to ⅛" thick, then use an 8-9" round object and a sharp paring knife to cut out two circles.

Combine the butter, almond flour, flour, extracts and salt.

Pipe on the almond cream, adding a second layer to the center.

Brush the exposed pastry with water.

Add the second round of pastry evenly over top.

Remove any air and seal tightly.

Create indents around the pastry.

Brush with egg wash (#1)

Brush with egg wash (#2).

Score a design (template included) and pierce holes for steam to release. Bake until golden.