Cream together butter and sugar until light and fluffy
Add egg and cream, and whisk
Fold in almond flour, then add custard
Add rum and vanilla for more flavor
Mix until creamy and uniform
Cover and refrigerate overnight
Place first puff pastry disc on work surface
Spread frangipane evenly, leaving 2.5cm border clear
Press fève into frangipane
Brush border with water to help fuse the 2 disks
Carefully place second disc on top
Flip onto baking sheet
Gently press from center outward to remove air bubbles
Finish by the border to seal the edges
Press outer edge with back of knife to help the dough fuse
Brush with egg wash, refrigerate 30 minutes
Apply second coat of egg wash
Score decorative design on top without cutting through
Preheat oven to 190°C/375°F
Bake at 170°C/340°F for 40-50 minutes until deep golden brown
Optional: brush with simple syrup while hot for extra shine
