• 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 cut out a circle of 8 1/2 inch | 22 cm using a plate.
  2 Puff pastry sheets
  
• Pipe the Frangipane into a snail starting from the center leaving about 1 inch | 2 cm on each sides.

  Add your Trinkets (1, 2 or more). Brush the sides of your Galette with water.
  
• Roll the second puff pastry and cut out a circle of 8 1/2 inch | 22 cm using a plate. Flip it on top of the galette. Pressing all around to seal it. Refrigerate for 30 minutes.
  
• Take your Galette out of the refrigerator, flip it onto your prepared baking sheet. NOTE: This will allow your "Galette des Rois" to rise straight-up.

  Brush the egg yolk (previously mixed with a few drop of orange food coloring) on the top of your galette. Refrigerate for an additional 30 minutes.
  1 egg yolk, food coloring
  
• Take your Galette out of the refrigerator. With a sharp knife, design the top Pastry to your liking. And with a tooth pick make a hole at the center to allow the steam through while it is in the oven. Return to the refrigerator while your oven is preheating.
  

BAKE!

• Preheat oven to 350F/180C.
• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your galette from 25 minutes).  It is ready when the pastry has puffed and is golden. NOTE: Time may differ depending on the size of your galette.
  
• Once your «Galette des Rois» | Grand Marnier, Orange is out of the oven, let it completely cool down. Then, slide it onto your service plate to serve. Enjoy & Bon Appétit!