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Cream butter and sugar until light and fluffy
Add egg and cream, whisk until smooth
Add the almond flour
Add custard, rum, and vanilla - mix until creamy
Cover and refrigerate overnight
Mix all ingredients except the folding butter until you get a smooth ball
Let rest for 2 hours
Roll out the dough in a rectangle twice as long as the butter
Enclose the butter in the dough
Do 4 to 5 folds, letting it rest 30 minutes between each in the fridge
Remove frangipane from fridge 15-20 minutes before assembly
Place first puff pastry disc on work surface
Spread frangipane evenly, leaving 2.5cm border clear
Press fève into frangipane
Brush border with water
Place second disc on top
Flip onto parchment-lined baking sheet
Gently press from center outward to remove air bubbles
Seal edges firmly
Press outer edge with back of knife to create pattern
Brush with egg wash, refrigerate 30 minutes
Apply second coat of egg wash
Score decorative design on top
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 shine
Let cool slightly, slice, and serve