Galette des Rois: The Cake of Kings

Pre-heat the oven at 400°F/200°C/Gas 6.
Mix the sugar with the melted butter, then mix in the ground almonds.
Add the beaten egg yolk and the kirsch.
As you mix, if the cream becomes too thick, add a little crème fraîche.
Place in the fridge for 30 minutes.
Roll out the puff pastry and make two identical circles (a tea plate can be used as a guide)
Place the bottom circle on a parchment-lined baking sheet.
Spread the cream on the first pastry round leaving an inch bare around the edge and place your charm in the mixture to hide it.
Spread a little beaten egg around the bare edge.
Cover with the second pastry round and seal the edges with the beaten egg, making sure none of the filling is close to the edge to leak out while baking.
Spread a mixture of egg yolk and water on the top with a brush, staying away from the edge because if the glaze leaks down the sides the pastry will not rise as well.
You can now take the back of a knife and by pressing into the sides every ½ inch make a scalloped edge. Then with a sharp knife point make a design on the top.
Make a few holes on the top of the pastry to allow the steam to escape.
Bake for about 30-40 minutes or until it has risen and is golden brown. Check after 20 minutes and if it is browning too much, place a tent of tin foil over the galette to prevent further browning. It is done when it is golden brown all over. Remove and cool. If the galette deflates, no worries, it won't be the first time, it will still be delicious!