Galette des rois – chocolate version

This chocolate version of the galette des rois works a wonder.  Kids and adults love it and it is so easy to make. Seriously! (as my 7 y. o says all the time).

 

The principle is the same than the traditional creme frangipane one: 2 layers of puff pastry with an almond base cream filling (creme frangipane) in the midle and a little “feve” (a piece of ceramic about 1 cm long) hidden in the filling.

I know, it looks I bought it at the bakery! No, I needed somewhere to store it safely and had some spare boxes.

Serves 8

Ingredients:

• 400 g of puff pastry (better if butter puff pastry, in Australia, Careme provides a ready-made one and can be found in deli shops, if you want a recipe, here is my puff pastry recipe, I make it all the time now!
• 100 g of caster sugar
• 150 g of good quality dark cooking chocolate
• 1 egg
• 100 g of almond meal
• 25 g of butter, melted
• 2 tablespoon of milk
• 1 egg yolk
• 1 feve (if you don’t have any, use a large ceramic button or a shell)

Method:

1. For the filling: melt the chocolate with 2 tablespoon of milk.  Once melted, add the egg, sugar, almond meal and melted butter. Mix well.
2. Preheat the oven to 170ºC
3. In a small bowl, mix the egg yolk with 2 tablespoon of milk or water to make an eggwash, you will use it to assemble the galette and brush it before baking.
4. Divide the pastry in the pieces and using a rolling pin and a little flour, prepare two disks of 25 cm diameter.
5. Cover a baking sheet with baking paper and place the first disk on it.  Pour the filling and spread evenly leaving a 1.5 cm border all around. Place the feve in the garnish but not right in the middle (or you will for sure cut right through it when serving)
6. Using a small sharp knife, score the exposed pastry and brush with eggwash. Place the second disk over the top.  With your thumb press the two disks edges together regularly moving your thumb around the edges.  Use the sharp knife to score the top with lines making diamond shape or square shape patterns.  Brush generously with eggwash and bake until golden brown for about 30 minutes. Remove from the oven and cool down.  It can be eaten slightly wam or at room temperature. Do not place in the fridge!

And by the way the one with the feve in its piece is the king/queen and has to choose a queen/king!