All-Chocolate Galette des Rois
Indulge in a rich twist on the classic French Galette des Rois with this all-chocolate delight! Featuring a luscious blend of velvety dark chocolate and buttery puff pastry, each bite is a decadent treat that celebrates tradition in the most scrumptious way. Perfect for any occasion, this galette is sure to impress chocolate lovers everywhere!
Prep
15
min
Cook
40
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 250 g water (8.82 oz)
🥛Dairy & Eggs(6)
- 185 g butter (13 tbsp)
- 30 g butter (2.1 tbsp)
- 120 g butter (8.4 tbsp)
- 1 egg
- 2 eggs
- 250 g milk (8.82 oz)
🫙Pantry Staples(7)
- 120 g almond flour (0.96 cup)
- 100 g chocolate (3.53 oz)
- 40 g cocoa powder (1.41 oz)
- 20 g cornstarch (0.71 oz)
- 500 g flour (4 cup)
- 70 g powdered sugar (0.35 cup)
- 50 g sugar (0.25 cup)
🧂Spices & Seasonings(1)
- 9 g fine salt (0.32 oz)
👨🍳 Instructions
- 1
In a saucepan, whisk together the egg, sugar, and cornstarch.
- 2
Cook over medium heat until thickened, then add the chocolate and butter. Mix until smooth and let cool completely.
- 3
Mix all the ingredients for the almond cream together, then fold in the pastry cream.
- 4
Pour the frangipane into a ring mold and freeze to make assembly easier.
- 5
Bake at 200°C (390°F) for about 40 minutes.
💡 Pro Tips
- ✓Cook your pastry cream to exactly 82-85°C (180-185°F) to fully activate the cornstarch's thickening power without breaking the emulsion that holds the chocolate and butter.technique82-85°C
- ✓Freeze the frangipane filling for at least 2 hours until completely solid - this prevents it from leaking through puff pastry layers during baking and maintains clean layers.timing2+ hours
- ✓Use chocolate with 60-70% cacao content for the pastry cream because higher percentages can seize when combined with the egg mixture due to insufficient fat content.ingredient60-70% cacao
- ✓Dock your bottom puff pastry layer every 2cm with a fork to prevent excessive puffing that would create air pockets under the filling.technique2cm intervals
- ✓Brush the galette with egg wash containing 1 tablespoon cream per egg - the fat creates deeper browning through Maillard reactions at the high baking temperature.technique1 tbsp cream per egg
Share this recipe
Prep
15
min
Cook
40
min
Serves
8
people
Level
intermediate
Share this recipe
All-Chocolate Galette des Rois
Indulge in a rich twist on the classic French Galette des Rois with this all-chocolate delight! Featuring a luscious blend of velvety dark chocolate and buttery puff pastry, each bite is a decadent treat that celebrates tradition in the most scrumptious way. Perfect for any occasion, this galette is sure to impress chocolate lovers everywhere!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 250 g water (8.82 oz)
🥛Dairy & Eggs(6)
- 185 g butter (13 tbsp)
- 30 g butter (2.1 tbsp)
- 120 g butter (8.4 tbsp)
- 1 egg
- 2 eggs
- 250 g milk (8.82 oz)
🫙Pantry Staples(7)
- 120 g almond flour (0.96 cup)
- 100 g chocolate (3.53 oz)
- 40 g cocoa powder (1.41 oz)
- 20 g cornstarch (0.71 oz)
- 500 g flour (4 cup)
- 70 g powdered sugar (0.35 cup)
- 50 g sugar (0.25 cup)
🧂Spices & Seasonings(1)
- 9 g fine salt (0.32 oz)
👨🍳 Instructions
- 1
In a saucepan, whisk together the egg, sugar, and cornstarch.
- 2
Cook over medium heat until thickened, then add the chocolate and butter. Mix until smooth and let cool completely.
- 3
Mix all the ingredients for the almond cream together, then fold in the pastry cream.
- 4
Pour the frangipane into a ring mold and freeze to make assembly easier.
- 5
Bake at 200°C (390°F) for about 40 minutes.
💡 Pro Tips
- ✓Cook your pastry cream to exactly 82-85°C (180-185°F) to fully activate the cornstarch's thickening power without breaking the emulsion that holds the chocolate and butter.technique82-85°C
- ✓Freeze the frangipane filling for at least 2 hours until completely solid - this prevents it from leaking through puff pastry layers during baking and maintains clean layers.timing2+ hours
- ✓Use chocolate with 60-70% cacao content for the pastry cream because higher percentages can seize when combined with the egg mixture due to insufficient fat content.ingredient60-70% cacao
- ✓Dock your bottom puff pastry layer every 2cm with a fork to prevent excessive puffing that would create air pockets under the filling.technique2cm intervals
- ✓Brush the galette with egg wash containing 1 tablespoon cream per egg - the fat creates deeper browning through Maillard reactions at the high baking temperature.technique1 tbsp cream per egg