Galette des rois

In a food processor, combine the room-temperature butter and the sugar until well combined and creamy, scraping down the sides.

Add the toasted almonds and process until very fine; add the salt.

Add the whole egg, the extra yolk, the almond extract and a little vanilla; process until super smooth.

Process in 2 tablespoons of flour as a stabilizer.

Scrape into a pastry bag and chill while rolling the pastry so it firms.

Roll the cold puff pastry with bench flour, turning it often so it does not stick, into a slab large enough for two 10-inch rounds.

Make sure the pastry is unstuck from the surface, then trace one round around the plate and a second with about an extra quarter inch for the top.

Move to the lined sheet and chill, about 5 minutes in the freezer.

Make the egg wash from a couple tablespoons of heavy cream and one yolk.

Snip about an inch off the bag and pipe a spiral of frangipane from the centre, leaving a half to three quarter inch border; even it with a knife.

Egg wash the border, lay the top round over without trapping air, press firmly to seal, and trim with the wheel cutter.

Press the edge thin, then crimp all round at an angle toward the centre with the dull edge of a knife.

Brush egg wash over the top only, not the crimped sides, so the layers rise evenly.

While the wash is wet, drag the dull edge of a knife in curved lines radiating from the centre, lightly scoring the surface.

Freeze about 5 minutes to firm, then cut a small vent in the centre.

Bake at 400F for 10 minutes, then 350F, about 40 minutes in all, until deep golden brown and very done on the bottom.

Cool before cutting so steam does not compress the layers.