the hungry expats

  This is a French classic traditionally made and eaten in January to celebrate the Wise Men (or Three Kings). Buttery puff pastry filled with an almond cream filling, it contains a hidden fève (usually a small ceramic figurine, but it can also be a coin or a bean). Whoever finds it get to be crowned king or queen. Of course, you can make it with store-bought puff pastry if you can your hands on good quality puff pastry dough. This recipe yields about 600 grams of puff pastry, which is enough for both top and bottom rounds. It's a bit time consuming but so rewarding! Puff pastry 5 g salt 125 ml water 250 g white bread flour (2 cups) 25 g unsalted butter, melted and cooled (2 Tbsp) 200 g unsalted butter The frangipane (almond cream filling)   Pastry cream 130 g milk 15 g sugar 10 g cornstarch 1 egg yolk 1/2 vanilla pod (or extract)   Frangipane 90 g unsalted butter, softened 80 g icing sugar 110 g almond flour 1 egg 5 g cornflour 1 teaspoon rum (optional if you don't drink alcoh