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–+ servings

King's Galettes with Chocolate Almond Cream

bakingwithnessa
King's Galette is traditionally eaten during Epiphany but in France we enjoy it January long. Here is a lighter version made with Chocolate!
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Prep Time 20 minutes
Bake / Cook Time 40 minutes
REFRIGERATE 2 hours
Total Time 3 hours
Course Dessert
Cuisine France, North of France
Servings 8

Equipment

Silpain®
Medium Bonmat™
Baking Sheet (M)
Mini Round Flexipan®
Rectangular Roul Pat®
Beechwood Rolling Pin
Magnetic Measuring
Mixing Bowl
Mini Whisk
Whisk
Whisk Spatula
Spatula
Mini Ladle
Offset Mini Spatula
Pastry Brush
Pastry Bag and 4 Tips
Pastry Stand
King's Crown
Trinket (Fève)

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!

YouTube Video

Photos

Nutrition

Calories: 499kcal | Carbohydrates: 36g | Protein: 8g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 200mg | Potassium: 48mg | Fiber: 3g | Sugar: 11g | Vitamin A: 345IU | Calcium: 38mg | Iron: 2mg
Keyword Best King Cake, bon cook, bonmat, easy french recipe, Galette des Rois, galette des rois au chocolat et crème d'amande, guy demarle, king galette, king galette with chocolate almond cream, silicone bakeware, silicone molds, silpat, toile de cuisson
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/kings-galettes-with-chocolate-almond-cream/