King's Galettes with Chocolate Almond Cream
King's Galette is traditionally eaten during Epiphany but in France we enjoy it January long. Here is a lighter version made with Chocolate!
Equipment
Ingredients
- 2 Puff pastry sheets
CHOCOLATE ALMOND CREAM
- 3 1/2 oz (100 g) dark chocolate chunks
- 7 tbsp (100 g) butter
- 3 1/2 oz (100 g) almond flour
- 1/3 cup (70 g) sugar
- 2 eggs (Beaten)
EGG WASH
- 2 egg yolks (1 for the First Layer | 1 for the Second Layer)
Instructions
CHOCOLATE ALMOND CREAM
- Place the dark chocolate chunks with the softened butter into the Mini Round Mold. Heat in the microwave for 30 seconds. Then stir until combined. Set aside.
- In your mixing bowl, whisk the almond flour together with the sugar. Make a well. Mix in the eggs, then add your cooled chocolate preparation. Mix until all is combined. Refrigerate for 30 minutes minimum.
ASSEMBLY
- Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.
- Roll the puff pastry directly onto your bonMAT™, into a large rectangle. Cut your circles using your pastry knife. Refrigerate.
- Roll your second puff pastry onto the Roul'Pat® into a large rectangle. Cut your circles using your pastry knife. Refrigerate while taking your first pastry tray out.
- Gently spread your chocolate almond cream on the top of your first puff pastry leaving 1"/2cm on the sides. Now, it's time to add your Trinket (1, 2 or more). For this recipe I added none.
- Brush the sides of your galettes with a bit of water.
- Take your second puff pastry tray out of the fridge and flip each circles on top. Press all around to seal it. Return to the refrigerator for 30 minutes.
- VERY IMPORTANT: When it is time to take your Galette out of the refrigerator, flip it onto another Silpain® / perforated baking sheet. This will allow your King's galette to rise straight-up.
- Brush the egg yolk on the top of your King's galette. Let it set in the fridge for another 30 minutes, then brush a second layer to get a golden effect.
BAKE!
- Preheat oven to 350F/180C.
- Take your Galettes out of the refrigerator. With a sharp knife, design the top Pastry as you wish. And with a tooth pick make 5 to 10 holes around your King's Cake so it rises evenly.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your galettes from 22min)
- Once your Mini King's Galette with Chocolate Almond Cream are out of the oven, let them completely cool down. Then, slide them onto your service plate. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
King's Galettes with Chocolate Almond Cream
Amount Per Serving
Calories 499
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 13g81%
Trans Fat 0.3g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 93mg31%
Sodium 200mg9%
Potassium 48mg1%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 11g12%
Protein 8g16%
Vitamin A 345IU7%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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