Traditional French Kings' Cake

Cream softened butter and powdered sugar.

Add egg, ground almonds, and vanilla; mix well.

Add pastry cream and mix.

Roll out puff pastry and cut 6 discs from each using a mini pie mold.

Use half the mold to create a lattice pattern on half of the discs.

Place a full disc in the mold, add filling, moisten edges with water, and seal with a lattice-patterned disc.

Transfer assembled pies to a baking sheet.

Brush with egg wash.

Bake at 190°C for 30-45 minutes until golden brown.

Cool on a rack after removing from the oven.

Hide a small charm in the filling before baking to add tradition.

Serve warm and crown the finder of the charm as king or queen for the day.