Recipe: My almond cream king cake

The almond cream:

1 Mix together the almond powder, powdered sugar, egg yolks, melted butter and rum.
The pastry cream:

2 Mix the egg yolks, sugar and cornstarch.

3 Heat the milk with the vanilla. Add the hot milk to the egg yolk mixture.

4 Return everything to the saucepan and cook over low heat while stirring until the mixture thickens.

5 Mix together the pastry cream and almond cream and let cool.

6 Roll out the first pastry. Pour the almond mixture in the center and most importantly don't forget the bean (unlike me!).

7 Using a brush, wet the edges of the puff pastry with the egg yolk beaten with milk. Place the other puff pastry on top and seal the edges well. Using a knife, fold the edges by making grooves.

8 Brush the top of the cake with the egg yolk + milk.

9 Let the cake rest 30 minutes in the refrigerator and brush a second time with the remaining egg yolk + milk mixture.

10 Bake at 180° for 25 minutes.
Enjoy warm.