Classic French Galette Des Rois With Almond Cream

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In a bowl mix the softened butter and powdered sugar until creamy
Add the ground almonds and salt mix well
Beat in 2 eggs one at a time then add the rum or vanilla extract
Roll out both sheets of puff pastry and cut two 24cm circles
Place one circle on a baking sheet lined with parchment paper
Spread the almond cream mixture leaving a 2cm border around the edge
Place the charm or bean in the filling
Brush the border with beaten egg
Cover with the second circle of pastry and press edges to seal well
Create a decorative pattern on top with a knife being careful not to cut through the pastry
Brush the entire surface with beaten egg
Refrigerate for 1 hour
Preheat oven to 200C
Bake for 30 to 35 minutes until golden brown
Allow to cool for at least 15 minutes before serving