French Galette Des Rois King Cake, Chocolate and Almond Filling
Course: Cake or tart
Prep Time: 30minutes
Cook Time: 30minutes
The typical French galette des rois made with a mix of puff pastry and almond cream filling called frangipane is here flavored with dark chocolate, actuallly cocoa powder. Prepare pastry cream and almond cream. Mix them together to get a frangipane cream. Assemble the two pastry puff disks with the frangipane filling carefully following the instructions.
eventually piping bag and pastry brusk (but you can dou without)
Chocolate almond cream
100grunsalted butterat room temperature
45grcocoa powdersugar free
25grflourmay be replaced by cornflour
1egg beaten to glaze
For a perfect French épiphany galette des rois
1lucky charmor 2
Preheat oven to 180°C (375°F).
First prepare the pastry cream
Bring the milk to the boil.
At the first broth, remove from the heat. Blanch egg yolks with sugar. Add flour and stir. Pour in the hot milk into the egg-sugar-flour mixture constantly whisking. Pour back into the saucepan and heat rapidly while whisking energetically.
When the mixture thickens, continue to whisk, for about 1 minute from the time it starts to boil.
When the pastry cream is ready, remove it from the heat and pour it in a bowl so that it will stop cooking. Cover with plastic wrap, with the plastic touching the surface of the cream so that the cream will stay evenly, without an harder part on the top.
Let it cool down.
Then prepare the almond cream
Mix together butter and sugar (it’s called cream) using a spatula until light and fluffy. Add the eggs and mix. Then add the dry ingredients (almond flour and cocoa powder) and fold until all ingredients are well combined. That’s all.
Make the frangipane. Fold the pastry cream and the almond cream together to get what’s called a frangipane, here flavored with chocolate.
Then assemble the cake
Place a first disc of puff pastry on a baking tray covered with a sheet of parchment paper.
Using a piping bag (or not, you can spread evenly with a spatula as well) cover the puff pastry with a thick layer of frangipane making sure to leave a margin on the outside (about 2 to 3 centimeter – 1 inch).
Don’t forget to place the lucky charm somewhere in the frangipane filling.
Glaze the marging with water or a beaten egg using a pastry brush (if not your fingers!).
Cover with the second disk of puff pastry, then press all around so that the two pastries are well sealed together.
Using the back of a knife, pinch the edges of the two pastry discs, making a small incision every 1 centimeter, all around. This is to make sure the filling don’t run away while baking.
Glaze with beaten egg and refrigerate for about 15 mn.
The decorate making strips, rounds, flowers… the top of the cake still with the back of a knife or with a fork. Glaze once more.
If needed, refrigerate once more. It’s important that the cake is not too warm when placed in the oven to get nice layes of puff pastry just as on the picture below.