"Galette des Rois" | Candied Chestnut, Chestnut Cream

This Galette des Rois with candied chestnut and chestnut cream is a luxurious twist on the classic French Epiphany cake. Flaky, buttery puff pastry is filled with smooth almond cream and sweet marrons glacés, creating a rich, festive dessert that’s perfect for celebrating Kings’ Day with a cozy, gourmet touch.

Prep Time 20

Bake / Cook Time 30

REFRIGERATE 1

Total Time 1 50

Ingredients

▢ 2 Puff pastry sheets (For 1 Galette 8 1/2 inch | 22 cm)

CHESTNUT ALMOND CREAM

▢ 2 eggs (Large)
▢ 1 egg yolk
▢ 2.82 oz (80 g) granulated sugar
▢ 1 tsp (5 g) vanilla bean paste
▢ 4.23 oz (120 g) almond flour
▢ 0.70 oz (20 g) all-purpose flour
▢ 2.45 oz (70 g) butter (Melted)
▢ 4.23 oz (120 g) chestnut cream (@clementfaugier_fr)
▢ 3.53 oz (100 g) candied chestnut (crumbled | @leroyreneofficiel)

EGG WASH

▢ 1 egg yolk
▢ food coloring (brown)

Instructions

Line / prepare a baking sheet with parchment paper like you would usually do and set aside. NOTE: For this recipe, I used my Large bonMat from bon COOK placed on top of a large perforated baking sheet. Set aside.

CHESTNUT ALMOND CREAM PREPARATION

In a mixing bowl, beat the eggs and egg yolk together with the granulated sugar and vanilla bean paste.
2 eggs, 1 egg yolk, 2.82 oz granulated sugar, 1 tsp vanilla bean paste
Add the almond flour and all-purpose flour.
Mix in the cooled melted butter together with the chestnut cream. Place it in a piping bag. Set aside.
4.23 oz almond flour, 0.70 oz all-purpose flour, 2.45 oz butter, 4.23 oz chestnut cream

ASSEMBLY

Roll the puff pastry and cut out a circle of 8 1/2 inch | 22 cm using a plate.
2 Puff pastry sheets
Pipe the chestnut almond cream into a snail starting from the center leaving about 1 inch | 2 cm on each sides.
Add your Trinkets (1, 2 or more). Brush the sides of your Galette with water.
Add the crumbled candied chestnuts on top.
3.53 oz candied chestnut
Roll the second puff pastry and cut out a circle of 8 1/2 inch | 22 cm using a plate. Flip it on top of the galette. Pressing all around to seal it. Refrigerate for 30 minutes.
Take your Galette out of the refrigerator, flip it onto your prepared baking sheet. NOTE: This will allow your "Galette des Rois" to rise straight-up.
Brush the egg yolk (previously mixed with a few drop of brown food coloring) on top of the galette. Refrigerate for an additional 30 minutes.
1 egg yolk, food coloring
Take the Galette out of the refrigerator. With a sharp knife, design the top Pastry to your liking. And with a tooth pick make a hole at the center to allow the steam through while it is in the oven. Return to the refrigerator while your oven is preheating.

BAKE!

Preheat oven to 400℉/200℃.
Bake for 10 minutes at 400℉/200℃, then drop the oven temperature to 350℉/180℃ and continue baking for an additional 15 minutes. (Every oven heats differently, monitor your galette from 25 minutes). It is ready when the pastry has puffed and is golden.
NOTE: Time may differ depending on the size of your galette.
Once your "Galette des Rois" | Candied Chestnut, Chestnut Cream is out of the oven, let it completely cool down. Then, slide it onto your service plate to serve. Enjoy & Bon Appétit!