Kings Pie with Hazelnut Frangipane

Hazelnut Cream:
Incorporate icing sugar, hazelnut powder and corn in the butter.
Add the egg and mix but do not whisk so that you do not get too much air in the cream, which would cause it to inflate too much when cooking.
Book at the cost.
Pastry Cream:
Heat milk with vanilla.
Mix the egg yolk with sugar and beat until mixture is white.
Add flour and mix well. Add a little milk if necessary to loosen the mixture.
When the milk is warm add the previously made mixture.
Mix in whip until boiling. The cream should be thick enough, then remove from fire and allow to cool.
Hazelnut frangipane cream:
Mix cold hazelnut cream with cold pastry cream.
Editing:
Place a disk of puff pastry on sulfurized paper on an oven plate. Place the frangipane in the center (leave at least 2 cm free on the edges).
Put water to the brush on the edge of the batter.
Put the other dough disc on top and weld the 2 discs between them (you can also roll the edges to make sure it’s airtight but less aesthetic).
Make delicate drawings using the tip of a knife, making sure the dough doesn’t break through.
Making a small hole in the center of the top dough to make a chimney through which the steam will be drained.
Keep at least 30 min in the refrigerator for the welding to take place.
Preheat the oven to 180°C (thermostat 6).
Take the patty out of the refrigerator and brush it with the egg yolk mixed with a tablespoon of milk.
35 mins in If you want to caramelize the top of the pie, you can sprinkle icing sugar and put it in the oven for 5 min.