Twelfth Night Cake Or King Cake(Galette Des Rois) - cooking recipe

Ingredients

Dough
250 -350 g frozen puff pastry, thawed (two blocks)
Filling
150 ml milk
1/2 tablespoon vanilla
1 tablespoon cornstarch
50 g butter
2 large eggs, lightly beaten
100 g granulated sugar
150 g blanched almonds (ground)
1 tablespoon rum
1 lemon (grated lemon zest of)
Extra and glaze (including a trinket or dried bean and a gold paper crown)
1 egg, lightly beaten (for the glaze)

Preparation

On a lightly floured surface, roll out 1 block of puff pastry to form a 10-inch square. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide.
Repeat this step with the second block of puff pastry.
To make the filling, combine milk, butter, sugar, vanilla and cornstarch. Add the three lightly beaten eggs and mix until well blended.
Cook in a pot at low heat stirring continually until it thickens or prepare this in the microwave stopping from time to time to stir it (I prefer to prepare this in the microwave).
Now take from the heat away, add grated lemon zest, rum and ground almonds.
Stir all together well.
To assemble, place the undecorated round of pastry on a cookie sheet lined with parchment paper.
Spread almond filling over the circle, leaving a 1-inch border. Using a pastry brush, glaze the border with lightly beaten egg.
Place a trinket or dried bean in the filling.
Place the second round of pastry over the filling, pressing the edges to seal.
Using a sharp paring knife, decorate one round with \"s\" cuts, like swirly spokes going from the centre to the edge of the round or make some cuts \"v\" shaped cuts with scissors.
Glaze the top with lightly beaten egg.
Chill in the refrigerator for 1 hour.
Preheat oven to 375\u00b0F.
Remove and bake for 30 minutes, or until the pastry has puffed up and is golden brown. Transfer to a wire rack to cool.
Decorate with the gold paper crown.
Note: if it is your first time observing this tradition, don't forget to warn everyone about the hidden charm or bean!