French King Cake with Hammam Tea Black Leaf

Preparation

The Pastry Cream
1| In a large mixing bowl, whisk together the 3 egg yolks and the granulated sugar.
2| Add the cornstarch to the mixture and stir until smooth.
3| Heat the milk to 195°F (90°C) and steep 2 tbsp of the tea in a filter for 5 minutes.
4| Remove the tea, then bring the milk and the split vanilla bean to a boil.
4| Pour the hot milk over the egg mixture while whisking vigorously.
5| Return the preparation to the saucepan, cook over low heat, and slowly bring to a boil.
6| Stir constantly until the cream thickens. Pour it into a bowl to cool.
7| Cover the surface with plastic wrap "on contact" (meaning the plastic wrap should touch the surface of the cream) before using it.

The Frangipane
1| In a mixing bowl, cream together the softened butter and powdered sugar
2| Add the 2 eggs, the all-purpose flour and the almond flour. Stir until you get a smooth, uniform paste.
3| Add 7 oz (200 g) of your cooled pastry cream, the 2 tbsp of tea (loose leaves or from the steeping), and mix.

Assembling the King Cake
1| Preheat the oven to 350°F (180°C).
2| Place one round of puff pastry on a baking sheet, and prick the bottom with a fork.
3| Spread the frangipane in the center, leaving a 1 inch (2 cm) border around the edge.
4| Place the ceramic charm in your filling. Lightly dampen the border of the pastry with water using a pastry brush.
5| Lay the second puff pastry round on top and press gently so that it adheres to the frangipane.
6| Seal the edges by pressing with your fingertips or by using a fork.
7| For the egg wash: Beat the final egg with the pinch of salt. Brush the top of the galette generously with this mixture to glaze it.
8| Use a knife to score decorative shapes onto the top without cutting through the pastry into the filling.
9| Bake for 40 minutes.