Galette des Rois
There are two main cakes prepared for this occasion: a brioche type stuffed and decorated with gorgeous candied fruits, and a puff pastry with almond filling. This recipe is for the northern-style pastry and almond cake. One "tradition" always respected though: a "fève" -originally a real fava bean- is dropped inside the cake before baking and whoever gets it is "crowned" king of the party and buys the next cake!
Cream filling: mix together almonds and sugar. Add creamed butter, two eggs, and rum; mix well together.
Divide the puff pastry dough in half: roll out each half into a 12 inches (about) circle.
Lay one pastry round sheet on a (very slightly greased) baking pan.
Pour the filling in the middle and spread without reaching the edge.
Drop your "fève" in the filling, if you wish.
Top carefully with the second circle of dough.
Press firmly all around (with moist fingers) to seal the "cake".
Glaze the surface with the remaining beaten egg yolk. (For a little more control over the color, brush the yolk on roughly halfway through the baking — the glaze on our test cake was a little dark.)
With a knife or a fork draw some light curved lines for decoration.
Make a few tiny cuts on the top (to let out steam during cooking).
Cook for about 35 to 40 minutes in preheated 400 degree oven.
Oven temperatures can vary; keep an eye on the cake! Remove when golden.
Cool and serve while still warm if possible.