Take out the ready-made puff pastry from their box.
Roll out both puff pastry dough until it’s about 3mm thick
Chill in the refrigerator while you prepare the frangipane.
Start by making a pastry cream.
Heat the soy milk until bubbles begin to form around the edges.
Put the sugar, the cornstarch and the egg yolk into a mixing bowl.
Mix until homogeneous.
Pour hot soy milk and quickly mix in the bowl.
Heat the mixture gently while stirring. Let it thicken.
Pour into a bowl and set aside.
Now the almond cream.
Mix the coconut oil, the sugar and the almond powder.
Add the egg and continue mixing.
It should be frothy.
Mix your custard and almond cream together.
Now your frangipane is ready!
Take out your two puff pastry dough. Cut out in each a circle of 24 cm in diameter.
Spread the frangipane on the first puff pastry dough, leave a 3cm space from the edge. Add the bean in the frangipane. On the side if possible, it limits the chances of finding it too quickly later.
Mix the egg yolk with a tbsp of water for the egg wash.
Brush the 3 cm you left free on the edge of your cake with the egg wash.
Place the second puff pastry on top for it to cover everything. Press lightly on the side so that the two puff pastry are sticking to each other.
Brush the galette with the egg wash.
Chill in the refrigerator for 30 minutes.
Preheat the oven to 170C.
Draw the pattern of your choice with the back of a knife.
Brush a second layer of egg wash. By doing it twice make the egg wash and the color more homogeneous.
Poke 4 to 5 holes on top with a knife, you can include them into your pattern so that it is less noticeable. The holes will allow the steam to come out and prevent your cake from bursting through the sides, which could cause the frangipane to leak.
Bake for 35 minutes.
Your galette des rois is now ready to enjoy with your family. But if you don’t feel like sharing, you can also make little ones and be the king or queen !