Galette des rois

Method

1. 1 Cream the softened butter with the sugar, then mix in the almond flour, one egg, cornstarch, rum, and vanilla to make frangipane cream.
2. 2 Let the ice cream sit in the refrigerator for 2 hours to thicken sufficiently; the soft ice cream will melt around the edges when baked.
3. 3 Pipe the cream in a spiral shape through the bottom layer of batter, leaving a 2cm border, then place a pea as a reward.
4. 4 Brush water onto the edges, place the dough on top, then press the edges together and score the edges with the back of a knife.
5. 5 Brush with egg wash, create a leaf pattern, and poke two vent holes, then bake at 200 degrees for 30 minutes.

With an appliance

• Air fryer 50 min

  Instead of step 5: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 20 minutes, rotating the tray at minute 10. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.