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Lay one sheet of puff pastry on a baking tray and poke some holes with a fork.
In a medium bowl, whisk together soft butter, sugar, ground almonds and eggs.
Spread the filling on top of your puff pastry dough to about 1 cm thick. (You may need to cut off excess dough; you want to keep a 1cm border around your filling.)
Add an almond in the frangipane - this will later determine the king or queen of the night!
Lay the second dough on top and trim it to the same size (if needed).
Give the border and top of your galette your desired pattern, then brush it with egg yolk. (Note: do not brush the edges as it may prevent it from puffing up.)
Bake your galette des rois for 40 minutes on 180C (350F). Cover it with aluminium foil halfway through.
Syrup (optional): For extra shine and sweetness, we recommend making a simple syrup with icing sugar and water. Briefly heat it up over a stove or in the microwave and spread it over the galette when it comes out of the oven.