I recently made my first galette des rois, and I struggled with frangipane leaking out of the galette as it cooked. I refrigerated my galette for 30-45 minutes before baking, so I'm wondering if my vent holes were too big and/or I didn't seal the edges well enough. If you've successfully made this dessert before, do you have any tips on keeping the frangipane in the galette?
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