This is the famous king’s cake, popular in France during Epiphany. Traditionally, it is made in circular form. Also traditionally,
there is a small figurine (often a dried bean) hidden inside, with the person who finds it being the king for the day! I made mine
in a rectangle – mainly because that was how the ready-made puff pastry came!
First, make the filling. Beat together 2 eggs, 110g butter, 100g caster sugar, 100g ground almonds and a tsp vanilla extract.
Gently stir in 60ml double cream, cover with cling film and chill for half an hour. Unroll a sheet of all-butter puff pastry and
place on a baking tray lined with baking parchment. Spread the filling onto this, leaving a 2cm border around the edges. Brush this
border with a little beaten egg and place a second sheet of puff pastry on top. Seal the edges by crimping them together with the edge
of a knife and lightly score a pattern on the top. Brush the top with the remaining beaten egg and bake in a 180°C oven until the pastry
is puffed up, golden brown and crispy, about 25 - 30 minutes. Let cool for a few minutes and serve while still warm.