Chocolat Galette des Rois printable recipe

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Chocolat Galette des Rois - Chocolate King Cake for Mardi Gras

{serves 8}

1/2 recipe rough puff pastry (save the other half for another use, see below)

7 ounces almond paste

1/4 cup natural or Dutch-process cocoa powder

3 tablespoons powdered sugar

1 teaspoon vanilla

1/2 teaspoon almond extract

1/4 teaspoon espresso powder

1 egg

egg yolk + 2 teaspoons water

Beat the almond paste, cocoa, and powdered sugar together until combined. In a small bowl, stir the vanilla and almond extracts with the espresso powder until dissolved. Beat in the extract/espresso and egg until incorporated. Set aside.

Line a cookie sheet with parchment. Divide rough puff into two equal parts. (Remember, you're using only 1/2 of this recipe.) Roll one-half of the dough a little larger than a 9" circle. Use a cake pan as a guide to trim with a paring knife. Place on the prepared pan.

Spread chocolate filling on top, spreading evenly, leaving a 3/4" or so border. The mixture will be thick, so spread carefully not to stretch the dough. Brush edge with water.

Roll the other half of the rough puff into another 9" circle. Press the edge with your fingers to seal. Dip the end of a table knife into flour and press into the sides of the sealed cake to crimp. Refrigerate for 30 minutes.

Preheat oven to 425. Whisk egg yolk and water together. Remove the galette from the refrigerator and brush the top with the egg wash, taking care to avoid the edges and sides. Use the tip of a paring knife to score a decorative pattern on top. Make 6 small vents within the design.

Place in the oven and immediately reduce the heat to 400. Bake for 35-40 minutes, or until golden brown. If browning too quickly, tent with foil.

Remove from oven and cool completely before serving.

Rough Puff Pastry

3 cups bread flour
1 1/2 cups cold unsalted butter, cut into 1/2-inch pieces
1 cup cold water
2 teaspoons kosher salt
plus all-purpose or bread flour for rolling

Beat the flour and butter pieces on low speed until there are large chunks of butter throughout. Stir together the water and salt. With the mixer on low, pour over the flour/butter mixture and beat until the dough just comes together.

Dump the dough onto a floured surface and knead until it comes together. Pat the dough into a block. Wrap in plastic wrap and refrigerate for 30 minutes.

Remove from the refrigerator to a lightly floured surface. Use a floured rolling pin to roll to a rectangle, about 12x10". Starting with one short side, fold 1/3 of the dough toward the middle. Fold in the other 1/3. Flip the dough over, seam-side down, and repeat the rolling and letter-folding 3 more times. Wrap in plastic wrap and refrigerate at least 30 minutes before using.

Roll and cut as needed for the recipe.

*adapted from King Arthur Flour Blitz Puff Pastry, The Baker's Companion

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