Cut one circle of 24 cm (9.45 inches) in diameter and the other a little larger 27 cm (10.5 inches)
On a parchment paper, place the smaller circle of dough (24cm). Brush 1 inch of the edge of the pastry dough with water or an egg yolk mixed with a little of water.
Spread the frangipane cream filling over the center or use a pastry bag and start to pipe in a spiral in the center until you are close to the inch that you just brushed with water or egg wash.
Put the "fêve" in the frangipane cream filling in a vertical position close to the edge and not in the middle or the galette.
Put the second bigger circle of puff pastry (27 cm) on the top of frangipane cream and gently try to remove all the air between the filling and the dough with your hand. Then press well with your fingers all around the circle to be sure that the edge is well sealed.
Carefully return the galette and put it on a baking sheet with parchment paper or silicone baking mat.
With a knife gently score all the galette's edges (do not use the sharp part of your knife, turn it down and use the opposite. In this way, you do not cut the dough but just score it).
If you did not use an egg to seal the dough, prepare the egg wash by mixing a yolk with a little water and evenly brush the entire galette with a cooking brush. Be careful to not put egg on the outer edge of your galette otherwise your puff pastry will not rise correctly!
Put your galette in your fridge for at least 40 minutes.
Preheat oven to 395 F.
Take your galette from the fridge and again put egg wash so the galette will be bright when cooked.
In the same way, you use the knife to score it, draw without pressing too hard a decorative design (crossed lines, curves lines, leaves, flowers...) on the top of your galette.
To allow the steam to escape, give few pokes with your knife in the top of your galette to avoid the cream filling to escape.
Put the galette in the oven for 30 to 35 min until golden.
During this time prepare the syrup: in a small sauce put sugar and water. Heat until lightly boiling set aside and let cool down. Add the same alcohol you used in the filling (optional)
Take out the galette from the oven and wash the surface with a syrup made and return for 3-5 minutes the galette in the oven so the galette will have a shiny finished.
Let it cool down for a few minutes to enjoy a part of Galette des Rois and maybe to be the king (or queen) of the day if you got the "fêve".