1 teaspoon vanilla extract + 4 teaspoons sugar, or 2 bags of vanilla sugar, or replace this and the rum with 2 teaspoons of rum with macerated vanilla
Instructions
Frangipane filling: in a bowl, whisk the sugar with two of the eggs until the mixture has whitened. Add the almond flour, the softened butter, the vanilla extract+sugar and the rum. Mix until well combined.
Roll one of the puff pastry sheets to a large circle, roughly 32cm (the ones you buy in shops in France come pre-rolled). Stab it with the tines of a fork a few times. Pour the frangipane filling in the centre and spread it while leaving a 2cm-border free. Add the feve if using.
In a bowl, beat the third egg until yolk and white are combined. With a pastry brush, brush the 2cm-border you just left with the egg.
Roll the second puff pastry sheet somewhere separate. Here's where it gets tricky: lift the sheet carefully with your hand, keeping it as flat as possible, and drop it on the first pastry sheet + frangipane. The first pastry sheet should be "sticking out" from underneath at all points, so that the egg causes both sheets to adhere to one another. Don't put any frangipane on the border otherwise the egg seal won't work (if this happens, wipe out the frangipane with paper and put more egg). Put more egg on the border area (the bit of the first sheet that's sticking out and the top of the second sheet). Then fold the sticking-out bit of the first sheet over the second one, creating a large border of dough sealed with egg. Press so that it sticks.
Brush the top of the galette with the remaining egg. With the knife, draw a grid pattern on the top. Stab the top with a fork around ten times.
Cook at 225°C, for 30 minutes, or until golden and risen.
Enjoy!
Recipe by Aliette de Bodard at https://www.aliettedebodard.com/recipes/galette-des-rois/