Also known as the king cake, this sweet pie of almond cream sandwiched in a warm butter puff pastry is traditionally enjoyed during Epiphany in France. The ritual is to hide a fève (little figurine) inside the frangipane cream and serve the cake cut into slices covered with a clean tea towel. The lucky person who draws the slice with the fève is crowned king or queen and gets to wear a cardboard crown for the night. This is my no-fuss recipe that uses premade puff pastry and an almond filling. You can also add pastry cream to the almond paste for a true crème frangipane.