• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Medium Bonmat placed on the top of a medium perforated baking sheet. Set Aside.

VANILLA / ORANGE CUSTARD PREPARATION

• In a medium sauce pan, on medium low, bring the milk, the orange zest and the vanilla bean paste to a boil. Set aside and let it infuse for 30 minutes minimum.
  2.65 oz milk, 1/2 orange zest, 1 tsp Vanilla bean paste
  
• In a mixing bowl, whisk the egg yolk and sugar together. Add the corn starch and all-purpose flour. Then, slowly incorporate your vanilla/orange/milk mixture.
  1 egg yolk, 1 Tbsp granulated sugar, 1 Tbsp corn starch, 1 Tbsp all-purpose flour
  
• Return the preparation to your sauce pan and continue stirring until the custard begins to thicken.
  
• Remove from the heat and whisk in the diced butter. Transfert to a clean plate and film to contact. Set aside to cool down while preparing the almond cream.
  0.35 oz butter
  

ALMOND CREAM PREPARATION

• In a mixing bowl, whisk the egg, almond flour, sugar, softened butter, Grand Marnier, orange juice and almond extract together. Set aside.
  1 egg, 2.20 oz almond flour, 1.77 oz granulated sugar, 1.77 oz butter, 1 Tbsp Grand Marnier, 1 Tbsp orange juice, 1 Tbsp almond extract
  

FRANGIPANE PREPARATION

• To make your frangipane, simply incorporate the vanilla / orange custard to the almond cream. Place it in a piping bag. Set aside.
  

ASSEMBLY

• Roll the puff pastry and slice it in the middle. NOTE: For this Recipe, I used scraps I had put together from my Galette des Rois.
  1 Puff pastry sheet
  
• Pipe the Frangipane in length to cover the surface of the puff pastry. You can use your offset spatula to flatten it down.

  Arrange the second half of the puff pastry so it fits on top nicely. Refrigerate for 30 minutes.
  
• Take your puff pastry out of the refrigerator and using a pizza cutter, cut about 5 strips. NOTE: The larger they are the better the twists will look. My were about 2-inch | 6 cm wide.
  
• Twist and roll each segment into a knot. Brush the egg yolk and add the sliced almond on top. Refrigerate for an additional 30 minutes.
  1 egg yolk, 1 oz sliced almonds
  

BAKE!

• Preheat oven to 350F/180C.

  Take your twists out of the refrigerator.
• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your twists from 18 minutes).  It is ready when the pastry has puffed and is golden. NOTE: Time may differ depending on the size of your twists.
  
• Once your Almond Croissant Frangipane Twists | "Galette des Rois" are out of the oven, let them completely cool down. Then, slide it onto your service plate to serve and dust a little bit of powdered sugar on top. Enjoy & Bon Appétit!