Galette des Rois au chocolat

Galette des Rois au chocolat
 
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This recipe was uploaded
by Kye

 
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Ingredients

Ingredients
Method
 
  • 2 rolls of flaky pastry
  • 180-200 g chocolate dessert
  • 125 g ground almonds
  • 125 g caster sugar
  • 125 g soft butter
  • 2 eggs + 1 yellow
  • cinnamon
  • 1 dried bean

Préchauffer oven to 220 ° C (thermostat 7).

The chocolate frangipane:
Break the chocolate into pieces and melt in a bain marie. Work the softened butter with sugar until mixture is well blended and fluffy. Add almonds, chocolate, 2 eggs and cinnamon (1-2 teaspoons to taste).

Unroll the dough on a baking sheet keeping it on its paper, prick a few holes. Garnish the center with chocolate mixture and spread up to 2 cm from the edge. At this time we add a little figurine or a dried bean.

Cover with second pastry. sticking the two parties by pressing all around with your fingers, and return the board as a hem by dampening with water if necessary. Mark the edges with a fork.

With a brush, glaze the surface of the cake with egg yolk, then use a knife blade to make a design. Finally, prick the dough in several places to prevent it from swelling.

Bake the cake 30 minutes, if not cooked enough give it another10-15 minutes in oven.

Galette des Rois au chocolat

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alt

This recipe was uploaded by Kye

 
 
The person to fall upon the dried bean wins a crown. (We have to be very careful of our teeth.) Even in offices its not unusual to see someone walking around with a paper crown on their head.

Method



Préchauffer oven to 220 ° C (thermostat 7).

The chocolate frangipane:
Break the chocolate into pieces and melt in a bain marie. Work the softened butter with sugar until mixture is well blended and fluffy. Add almonds, chocolate, 2 eggs and cinnamon (1-2 teaspoons to taste).

Unroll the dough on a baking sheet keeping it on its paper, prick a few holes. Garnish the center with chocolate mixture and spread up to 2 cm from the edge. At this time we add a little figurine or a dried bean.

Cover with second pastry. sticking the two parties by pressing all around with your fingers, and return the board as a hem by dampening with water if necessary. Mark the edges with a fork.

With a brush, glaze the surface of the cake with egg yolk, then use a knife blade to make a design. Finally, prick the dough in several places to prevent it from swelling.

Bake the cake 30 minutes, if not cooked enough give it another10-15 minutes in oven.
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