Galette des rois

Method

Make the détrempe by rubbing 250g cold cubed butter into 250g flour and 5g salt until breadcrumbs form, then bind with 125ml ice-cold water until just combined; wrap and chill 30 minutes. Roll the détrempe to 5mm, envelope 250g cold butter, then perform six single turns (rolling to 3mm, folding in thirds) with 30-minute chills between turns two and three, and after turn six. Meanwhile, cream 125g softened butter with 125g caster sugar until pale, fold in 125g ground almonds, two eggs, 15ml rum and 5ml vanilla. Chill the frangipane 30 minutes. Roll chilled laminated dough to 3mm thickness and cut two discs of 28cm diameter; place one on a baking tray lined with baking paper. Spread frangipane leaving 2cm border, press in the dried bean, top with second disc, seal edges with a fork, chill 45 minutes. Brush with egg wash (1 egg yolk mixed with 15ml water), score a decorative pattern, scatter 30g flaked almonds on top, bake at 200°C fan for 25-30 minutes until deep golden. Cool on a wire rack, dust lightly with 15g icing sugar before serving.