King cake (galette des rois) with quick puff pastry and almond cream

Roll the puff pastry into two identical 3 mm sheets, dusting the counter and dough with flour so it never sticks; refrigerate (or freeze for later).

Smooth the almond paste with the alcohol, add powdered sugar and a little flour and mix.

Add the egg and vanilla, pulse, scraping down the bowl, then add room-temperature butter and mix until smooth; taste and add almond extract if needed.

Spread the almond filling in a 9-inch (23 cm) tart ring, place a trinket (la feve) or a whole almond, cover with plastic and freeze until completely hard; remove the ring and keep frozen. Or pipe the filling straight onto the pastry.

Set the frozen almond disc on the first pastry sheet, brush water around the edge, cover with the second sheet, chase out the air and seal; freeze about 20 minutes.

Make an egg wash with yolk only. Cut the cake into a 10-inch (25 cm) round, prick a few tiny holes and press the edges with the back of a paring knife.

Freeze again, flip onto a baking tray lined with parchment or a silicone mat, prick lightly, egg wash and chill 20 minutes; mix the rest of the wash with a drizzle of heavy cream and egg wash again.

Score a pattern with the tip of a paring knife or craft knife without cutting through: straight lines, finished with chevrons.

Freeze to bake later, or rest in the refrigerator about 2 hours before baking.

Bake at 375F (190C) about an hour in a conventional oven, or 50 minutes in a convection oven; after 25 minutes cover with parchment, a baking tray and some weight so it puffs evenly.

Brush with simple syrup, agave syrup or maple syrup for a glossy finish.