Galette des Rois

To celebrate the Feast of the Epiphany on 6 January, after Christmas boulangeries sell galette des rois (translates to pastry of the king), flat round pastries that come with gold paper crowns. Inside the galette, bakers place a small object, usually a toy animal, so when cut one piece will contain it.  The person whose piece contains the object is crowned king (or queen) and gets to wear the gold crown which comes with various privileges and obligations. Apparently the French president is not allowed to participate so a galette without figurine or crown is served at the Elysée Palace.
The Fete des Rois (festival of the king) tradition relates to the Epiphany, or twelfth night (as in the Xmas song): the end of Christmas, when a king (or three kings) brought gifts of gold, frankincense and myrrh to the baby Jesus. 

Galette des Rois

Ingredients:

• 1/2 cup butter
• 1/4 cup sugar
• 3 eggs
• 1/2 cup finely ground, blanched almonds
• 2 rounds of puff pastry
• 1 ornament

Instructions:

• Preheat oven to 400°
• Beat the butter and sugar until creamy.
• Stir in two eggs, one at a time. Then add the almonds.
• Line a greased springform pan with one of the pastry rounds.
• Fill with the almond mixture and place the ornament in the mixture.
• Beat the remaining egg and brush it over the edges of the pastry.
• Place the other pastry round on top and seal well.
• Use a knife to make patterns in the pastry. Brush the rest of the beaten egg on the top.
• Bake for 30 minutes.
• Decorate the cake with a golden paper crown then whoever finds the ornament wears the crown as "king for the day".