- 2 puff pastry crusts
- 1 + 1/2 cups almond powder
- scant 1/2 cup sugar
- 2 eggs
- 5 tablespoons soft butter
- 1 tablespoon Guénard Almond Oil
- 1 bean
- 1 egg yolk
Place a puff pastry crust into a pie pan and prick it with a fork.
In a bowl, mix the almond powder, sugar, 2 eggs, soft butter and almond oil until you get a consistent paste. This is the frangipane.
Place the frangipane into the puff pastry crust in the pie pan, leaving a in. border all the way around. Place the bean somewhere inside the frangipane.
Using a brush, moisten the edges of your first puff pastry crust and place the second puff pastry crust on top.
Press the edges of the 2 puff pastry crusts to join them and leave in the refrigerator for 30 minutes.
Preheat your oven to 390°F.
Glaze the Kings’ Cake with egg yolk and draw patterns using the tip of a knife, being careful to not pierce the dough.
Bake for 20 to 30 minutes, checking regularly.