Cyril Lignac King Cake (Print Version)

# Ingredients:

01 - 500 g puff pastry (2 sheets).
02 - 500 ml of milk.
03 - 4 egg yolks.
04 - 100 g sugar.
05 - 50 g corn starch.
06 - 1 vanilla pod.
07 - 100 g soft butter.
08 - 100 g powdered sugar.
09 - 100 g almond flour.
10 - 2 whole eggs.
11 - 1 egg yolk for brushing.
12 - 1 hidden charm or trinket.

# Instructions:

01 - Heat milk with vanilla. Whisk together yolks, sugar, and starch. Slowly pour in warm milk, thicken gently on low heat, cover and cool down.
02 - Combine soft butter and powdered sugar. Mix in eggs, then fold in the almond flour.
03 - Blend the chilled custard with the almond cream until smooth and creamy.
04 - Roll out the pastry, spread frangipane leaving 2 cm at edges. Add the charm, then cover with the second sheet.
05 - Seal the edges, add patterns, brush with the egg yolk. Chill for 30 minutes.
06 - Bake at 200°C for 10 minutes, then at 180°C for 30 minutes until golden brown.

# Notes:

01 - This king’s tart is a treat for Epiphany celebrations.
02 - The almond filling should be smooth, and the pastry layers crispy.

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