Instructions For the Frangipane filling:In a medium bowl (or the bowl of a stand mixer), combine the almond meal, sugar, salt, and orange zest. Add the butter and cream together all the ingredients, with a spatula or in the stand mixer, until the butter is fully incorporated. Stir in the eggs, one at a time, followed by the almond extract. Cover the bowl with plastic wrap and chill for at least 15 minutes (for the filling to firm up slightly) or up to 3 days before using. To build the Galette des Rois: Line a baking sheet with parchment paper.Step 1 - Thaw the puff pastry sheets according to package instructions. On a lightly floured surface, roll out the sheets into circles 9 1/2 inches in diameter; if using square sheets, use a plate or a cake pan to cut out circles of dough. Place circles on the plate and chill for at least 30 minutes.Preheat your oven to 375 degrees F.Step 2 - Remove the puff pastry circles and frangipane filling from the fridge at the same time. Lay the first pastry circle on the parchment paper-lined baking sheet. Spread the almond filling in the middle, leaving a 1 inch border. Step 3 - Stick the fève (or a whole almond) somewhere in the filling. Brush the border generously with water and quickly cover the galette with the other circle of puff pastry. Press down all around the border to seal the edges—make sure they are sealed well, or the filling will escape during baking. Step 3 - Flute the sides of the galette, using a knife and your fingers. Step 4 -In a small bowl, mix together the egg yolk and the milk, and brush the whole galette generously with the glaze. Step 5 - Use a small knife to score a design on top of the galette. This can be the same traditional design as pictured below, or any design of your choosing. Poke a small hole in the middle of the top layer, to let steam escape while baking. Step 6 -Bake for 30 minutes, until the galette is golden. Right out of the oven, the galette will be puffy, but will deflate when cooling down. Transfer to a cooling rack.Serve warm or at room temperature.