Chocolate Hazelnut Galette des Rois

Name: Chocolate Hazelnut Galette des Rois
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: France
Ingredients: 2 puff pastry (all-butter); 100 g of hazelnut flour; 80 g of dark chocolate (baking); 100 g of butter (soft, unsalted); 90 g of sugar; 2 eggs; 15 g of flour; 5 ml of vanilla extract; 10 ml of rum (or hazelnut liqueur); 1 egg yolks; fava bean

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Puff pastry galette filled with a chocolate hazelnut cream made from ground hazelnuts and melted chocolate, baked until the pastry is crisp and the center is soft and melting.

Total time: 1 h 05
Prep: 30 min
Cook: 35 min
Rest: 30 min
Difficulty: Medium
Per person: €7.00

By the CookinBreak team

Goes well with

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As a starter

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As a main

5.0

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To drink

Cranberry Orange Cocktail

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Nutrition facts

per serving · estimate

520kcal

Protein9 g7%
Carbs42 g33%
Fat34 g60%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

👉 Cool the chocolate before folding it in: if it is too hot, it will melt the butter and make the cream too runny, which keeps it from holding its shape during baking 🍫❄️

Freezing : Can you freeze this recipe?

Yes

Very good. Raw, up to 2 months, wrapped in plastic wrap. Baked, up to 1 month after cooling completely, wrapped in plastic wrap and then placed in a freezer bag.

Storage : How long does it keep?

Keeps 2 to 3 days at most in an airtight container at room temperature.

Making ahead : Can you make it the day before?

Yes

The frangipane filling can be prepared the day before and kept in the refrigerator. The assembled raw galette can also be kept for 12 hours in the refrigerator, wrapped in plastic wrap.

Reheating : How do you reheat it?

Ideally in the oven: 10 to 15 minutes at 150°C to regain the crispness. Microwave not recommended (softens the pastry).

Variations

Replace the rum with hazelnut liqueur.
Place the fève (charm) in the cream.
Lightly score the top without piercing the pastry.

Mistakes to avoid

Filling all the way to the edge: leave a 2 cm border.
Sealing the galette poorly: moisten the edges and seal carefully.
Skipping the rest: chill the galette 30 minutes in the refrigerator after glazing.

Frequently asked questions

How do you make a chocolate hazelnut galette des rois?

Mix butter, sugar, eggs, ground hazelnuts, flour, vanilla, rum and melted chocolate, spread over a sheet of pastry, place the fève, cover with the second sheet of pastry, glaze, chill 30 minutes and bake 35 minutes.

How do you seal the galette?

Moisten the edges of the pastry, cover with the second sheet of puff pastry and seal carefully. Then brush with egg yolk and lightly score the top.

Why chill before baking?

After glazing, chill the galette 30 minutes in the refrigerator before baking at 180 °C for 35 minutes, until golden, to keep the pastry crisp.

What filling goes in the galette?

A cream made with 100 g of ground hazelnuts, 80 g of melted dark chocolate, 100 g of butter, 90 g of sugar, 2 eggs, flour, vanilla and rum.