Prepare the dough following my recipe for homemade puff pastry.

Pastry cream

1. Place the milk and scraped half vanilla bean in a saucepan over medium heat, bring to a boil and let stand for 15 minutes.
2. In a bowl, whisk the egg yolks with the granulated sugar for about 2 -3 minutes, then add the flour (or cornstarch) and mix again.
3. Remove the vanilla bean and pour the milk into the bowl containing the yolks, flour, and sugar, then whisk and return to the saucepan.
4. Bring this mixture to a boil for 2 minutes, beating all the time until the cream thickens.
5. Pour the pastry cream into a dish, cover with plastic wrap on contact, and place in the fridge until completely cool.

Almond cream

1. In a bowl, beat the softened butter with the powdered sugar with an electric mixer for 2 minutes until creamy.
2. Add the eggs one by one and mix well between each addition
3. Then finish by adding the ground almond and mix until smooth
4. Cover and place in the refrigerator until ready to assemble the frangipane cream.

Frangipane cream

1. Mix the almond cream and the pastry cream with an electric whisk for 1 - 2 minutes until the mixture is smooth and creamy.

Assembly & decoration

1. Roll out the puff pastry to a thickness of 3 mm, using a 10-inch tart ring or a large plate, cut out 2 circles of puff pastry.
2. Place the first circle on a baking tray covered with parchment paper.
3. Place a layer of frangipane using a pastry bag, leaving a sufficient gap between the cream and the edge.
4. Using a pastry brush, apply a thin layer of water to the edges.
5. Cover with the second layer of puff pastry, and press the edges together.
6. Then use a thin knife to scratch the top of the galette.
7. Brush on a layer of egg yolk.
8. Place the galette des Rois in the freezer while the oven is preheating.

Baking

1. Brush on a second layer of egg yolk and bake at 350°F / 180°C for about 45-50 minutes,
2.  until it is a little puffy and golden brown on top.
3. Let it cool a little before serving it warm.