Or French galette of the kings
2 packages of puff pastry, pure butter
150 g ground almonds
150 g sugar
50 g soft butter
1 teaspoon natural vanilla extract
½ grated tonka bean
1 egg yolk
Cut 2 large identical circles from the puff pastry rolls, about 24-26 cm in diameter. Place one of the circles in a suitable pie baking dish, lined with parchment paper. Prick it with a fork.
In a bowl, combine the almonds, butter, eggs, sugar, vanilla and shredded tonka bean. Spread this paste over the pastry into a thick and even layer. Insert a ceramic santon in the stuffing (as people do in France on Epiphany day). Place over the second puff pastry circle and seal the edges with a little water.
Decorate the cake to taste with the tip of a knife. Also drill a few small holes so that the dough does not swell too much. Brush the top with egg yolk diluted with a touch of milk. Refrigerate the almond pithivier for 30 minutes, then bake at 180°C. The thermal shock will contribute the dough to inflate evenly and be more airy.
Bake the galette for about 40 minutes, watching the cooking from the 25th minute. Serve dusted with icing sugar (which can also be done before cooking for a nice mat effect of the crust).