French Galette des Rois (Almond Cream Puff Pastry)

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the two large eggs one at a time, mixing well after each addition. Stir in the ground almonds, rum (or almond extract), and a pinch of salt. Mix until smooth, then set aside.

Unroll one sheet of puff pastry onto a baking sheet lined with parchment paper. Spread the almond cream evenly over the pastry, leaving a 2-3 cm (1 inch) border around the edge. If using a fève, hide it within the cream, away from the center. Brush the exposed pastry border with the egg yolk and milk mixture.

Place the second sheet of puff pastry over the filling and gently press down the edges to seal them. Use a fork to crimp the edges all around, creating a decorative pattern and ensuring a tight seal. Brush the top of the galette with the remaining egg wash. Using a sharp knife, carefully score a pattern onto the top of the pastry (e.g., a spiral or leaf design), being careful not to cut all the way through. Pierce a few small holes in the top to allow steam to escape during baking.

Preheat your oven to 180°C (350°F, 160°C fan). Bake the galette for 35-45 minutes, or until golden brown and puffed. For an extra shine, mix 2 tbsp powdered sugar with 2 tbsp water and bring to a boil to create a simple syrup. Brush this syrup over the hot galette immediately after removing it from the oven. Let it cool slightly before serving.