Traditional Galette Des Rois French Kings Cake

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Preheat your oven to 200C 400F
Make the frangipane filling by mixing the softened butter and sugar until creamy
Add the ground almonds vanilla extract and 2 eggs to the butter mixture beat until smooth
Roll out both sheets of puff pastry and cut two circles about 24cm in diameter
Place one circle on a baking sheet lined with parchment paper
Spread the frangipane mixture evenly in the center leaving a 2cm border
Place the charm or bean somewhere in the filling
Brush the border with egg wash
Cover with the second pastry circle and press edges firmly to seal
Score decorative patterns on top with a knife without cutting through the pastry
Brush the entire top with egg wash
Bake for 30 to 35 minutes until golden brown and puffed
Allow to cool for 10 minutes before serving
Place the paper crown on top for traditional presentation