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Galette des Rois / King Cake, a traditional French pastry for the New Year. It is a simple French delicacy made with flaky pastry dough and filled with almond cream. This recipe features a chocolate twist, where both the pastry dough and almond cream are flavored with chocolate, creating a Galette des Rois Chocolate.
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Galette des Rois, a French New Year pastry!
Galette des Rois is a traditional French pastry eaten to celebrate Epiphany on January 6th. However, it is not limited to just that day and can be found in bakeries and supermarkets throughout the month, offering plenty of opportunities to indulge.
In the past, I shared a recipe for Galette des Rois made with a classic and authentic pie crust. This time, I present to you the recipe for its chocolate version.
What type of pie crust should I use to make Galette des Rois Chocolate?
The previous galette de roi was made with a reverse folded pie crust, a pie crust in which the flour dough is wrapped in butter. This pie crust is a pie crust that melts in the mouth.
However, for the chocolate pie crust this time, I was unsure about which method to use and wanted to simplify the process, considering the addition of cocoa would require an extra step. So, I opted for a quicker method using a simplified folded pie crust.
In a traditional pie crust, called "détrempe," a mixture of flour, water, and salt is combined, and pieces of butter are placed on top and folded in. However, with this simplified pie crust, you mix diced butter directly into the flour mixture, and then fold it as usual.
With this method, you just need to add cocoa powder to the flour, and the rest of the process follows the same steps as a regular folded pie crust.
Galette de Roi pattern
The pattern on a Galette des Rois can vary, but the most common design is a decorative pattern on the surface of the pastry. And each pattern has a name and meaning. It is traditionally created by scoring or cutting lines on the dough.
The classic pattern for Galette des Rois is called "the crosshatch pattern" or "diamond pattern." It involves making diagonal lines with a sharp knife on the top of the pastry, creating a diamond-shaped grid. This pattern not only adds visual appeal but also helps the pastry to rise evenly during baking.
Until now, I have often made them in a spiral pattern called "sun," but this time I tried to draw them in a pattern called "wheat".
Regardless of the pattern you choose, it's essential to be gentle while scoring or tracing the design, ensuring not to cut too deeply into the dough. The pattern will become more pronounced as the pastry bakes and expands in the oven.
Ingredients
Cocoa Pastry Dough (Quick Puff Pastry Dough)
- Bread flour - You can make Galette des Rois with either Bread flour or cake flour alone. However, by combining the light and fluffy texture of cake flour with the gluten strength of strong flour, you can create a well-balanced pastry dough.
- Cake Flour - Sift the cocoa powder before adding it to the flour mixture. Mix it well with the flour before combining it with cold water. If you add the cocoa powder without mixing it with the flour, small lumps of cocoa may remain until the end.
- Unsalted Butter - Use chilled and firm butter. You can even place it in the freezer for about 10 minutes. When combining it with the flour, lightly coat the butter with flour. If the butter melts or blends too much with the flour, the layers in the pastry won't form properly.
- Cold Water
- Salt
Chocolate Almond Cream
- Unsalted butter - Use softened butter at room temperature.
- Eggs
- Chocolate - I use* Callebaut 811 (54.5% cocoa).
- Granulated sugar
- Almond flour
- Cornstarch
- Rum (optional)
*Caution! Callebaut's chocolate is in the form of chocolate chips for easy melting, but not chocolate chips for baking! ( chocolate chips for baking is highly resistant to heat and does not melt easily.)
Egg wash ＆ Syrup
Egg wash
To add shine, brush the Galette des Rois before baking.
- Egg (beaten and strained)
Syrup
To add shine, brush the Galette des Rois after baking.
- Granulated sugar
- Water
- Corn syrup or honey - A small amount is added to prevent the formation of white crystals on the surface after applying the syrup.
Instructions
Cocoa Pastry Dough (Quick Puff Pastry Dough)
The procedure for making cocoa quick puff pastry dough is the same as regular quick puff pastry dough, as you only need to add cocoa to the flour in the dough.
- Sift together the cake flour and bread flour.
- Cut the butter into 2-3 cm / 0.8-1.2 inches cubes and chill in the freezer until firm.
- Dissolve salt in cold water.
Place the cake flour and bread flour in a bowl, then sift in the cocoa powder. Add the butter and quickly mix it with the flour, as if dusting the butter with flour.
*Be careful not to knead or crush the butter at this stage; you want to keep the shape of the butter intact.
Sprinkle the salted cold water over the mixture and mix it briefly. Make sure the moisture is evenly distributed throughout the flour. The butter should still be in chunks at this stage. If there are any dry patches, add a little more water. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 1 hour.
Transfer the dough onto a lightly floured surface and roll it out into a rectangle about 3 times its length (approximately 18x45cm / 7x18 inches).
Fold the top third of the rectangle towards the center, then fold the bottom third on top of the folded portion (this is the first fold).
You'll rotate the dough 90 degrees and roll it out into a rectangle again, repeating the process of folding it into thirds (second set of folds).
Let the dough rest in the refrigerator for 30 minutes to 1 hour. Repeat the folding process for a total of 6 sets of folds, allowing the dough to rest in between (rest the dough after the second set of folds). Once you've completed the folding process, wrap the dough in plastic wrap and let it rest in the refrigerator for at least 2 hours, preferably overnight, before using.
Chocolate Almond Cream
Melt the chocolate in the microwave or using a double boiler.
Place the butter in a bowl and cream it with a rubber spatula until soft. Sift in the powdered sugar and cornstarch, then continue to cream until well combined and soft.
Add almond powder and mix until combined.
Gradually add the beaten egg, mixing thoroughly after each addition.
Add the melted chocolate to the mixture and mix well. If desired, add rum and mix it in.
Assembly
Prepare the syrup by combining all the ingredients in a small saucepan and bringing them to a boil. Let it simmer until the sugar is completely dissolved, then let it cool.
Divide the pastry dough in half and roll each portion with a rolling pin into a circular shape of 18cm / 7.1 inches in diameter. Chill the dough in the refrigerator until ready to use.
Place a sheet of parchment paper on a baking sheet and place the first pastry dough on it.
Pipe the chocolate almond cream in a circular shape on the dough, leaving about a 3cm / 1.2 inches. border. Place the charm (or almond) and lightly press it to embed it.
Using a pastry brush, brush water along the edge and place the second piece of pastry dough on top. When placing it, you can rotate it at a 45-degree angle to prevent excessive shrinking during baking and ensure better shape retention.
Make sure to align the edges tightly without trapping air, and press them firmly together to ensure a secure seal.
Press the edge using two fingers, leaving imprints of your fingers, and make incisions between the imprints using a knife or pastry cutter.
Brush the surface with the beaten egg wash, being careful not to brush over the cut sides where the pastry layers overlap. This can affect the puffiness of the pastry.
Place the galette in the refrigerator to allow the egg wash to dry.
To create the pattern resembling "wheat," start by making a strip of dough about 2cm / 0.8 inches wide.
Then, using the tip of a knife, make vertical lines along the dough, resembling wheat stalks. If you prefer, you can also draw the lines directly without using a strip of dough.
After that, make lines alternating with each vertical line. Finally, punch 4 or 5 holes with a toothpick along the incision.
Bake in a preheated oven at 180°C (356°F) for about 1 hour. If the top surface starts to brown too quickly, adjust the temperature as needed.
Once it's done baking, while it's still hot, brush the surface with syrup to give it a glossy finish.
The "féve" of Galette de Rois
The "féve" or figurine placed inside the Galette des Rois is a small ceramic miniature. If you cannot obtain a féve or have concerns about small children accidentally swallowing it, you can substitute it with an almond or another safe alternative.
Storage
Since this recipe includes almond cream inside the pastry, it is recommended to consume the Galette des Rois within 2-3 days.
While refrigeration is not necessary, it's important to store it in a cool place indoors.
Keep in mind that the almond cream can make the pastry slightly more prone to moisture. If you're enjoying the Galette des Rois after it has cooled down, it is recommended to warm it in the oven or toaster before eating for the best taste.
Equipment
When making the pastry dough, using a heavier rolling pin can help you roll out the dough more easily and evenly with less effort.
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Chocolate Galette des Rois / King Cake Recipe
- Total Time: 2 hours
- Yield: 8 servings (18cm / 7 inches round) 1x
Description
Galette des Rois is a traditional French pastry enjoyed during the New Year.This recipe is Galette des Rois of chocolate-flavored version!
Ingredients
Cocoa Pie Dough (Quick Puff Pastry)
- 100g bread flour
- 100g cake flour
- 20g cocoa powder
- 200g unsalted butter (firm and chilled)
- 100ml cold water
- ½ teaspoon (3g) salt
Chocolate Almond Cream
- 40g unsalted butter (room temperature)
- 1 egg
- 50g chocolate
- 30g granulated sugar
- 50g almond powder
- 1 tablespoon (6g) cornstarch
- 1 tablespoon (15ml) rum (optional)
Egg Wash
- 1 whole egg (beaten and strained)
Syrup
- 50g granulated sugar
- 20ml water
- 10g corn syrup or honey
Instructions
Cocoa Pastry Dough (Quick Puff Pastry Dough)
- Sift together the cake flour and bread flour.
Cut the butter into 2-3 cm / 0.8-1.2 inches cubes and chill in the freezer until firm.
Dissolve salt in cold water.
- Place the cake flour and bread flour in a bowl, then sift in the cocoa powder. Add the butter and quickly mix it with the flour, as if dusting the butter with flour. *Be careful not to knead or crush the butter at this stage; you want to keep the shape of the butter intact.
- Sprinkle the salted cold water over the mixture and mix it briefly. Make sure the moisture is evenly distributed throughout the flour. The butter should still be in chunks at this stage. If there are any dry patches, add a little more water. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 1 hour.
- Transfer the dough onto a lightly floured surface and roll it out into a rectangle about 3 times its length (approximately 18x45cm / 7x18 inches).
- Fold the top third of the rectangle towards the center, then fold the bottom third on top of the folded portion (this is the first fold).
- You'll rotate the dough 90 degrees and roll it out into a rectangle again, repeating the process of folding it into thirds (second set of folds).
- Let the dough rest in the refrigerator for 30 minutes to 1 hour. Repeat the folding process for a total of 6 sets of folds, allowing the dough to rest in between (rest the dough after the second set of folds). Once you've completed the folding process, wrap the dough in plastic wrap and let it rest in the refrigerator for at least 2 hours, preferably overnight, before using.
Chocolate Almond Cream
- Melt the chocolate in the microwave or using a double boiler.
- Place the butter in a bowl and cream it with a rubber spatula until soft. Sift in the powdered sugar and cornstarch, then continue to cream until well combined and soft.
- Add almond powder and mix until combined.
- Gradually add the beaten egg, mixing thoroughly after each addition.
- Add the melted chocolate to the mixture and mix well. If desired, add rum and mix it in.
Assembly
- Prepare the syrup by combining all the ingredients in a small saucepan and bringing them to a boil. Let it simmer until the sugar is completely dissolved, then let it cool.
- Divide the pastry dough in half and roll each portion with a rolling pin into a circular shape of 18cm / 7.1 inches in diameter. Chill the dough in the refrigerator until ready to use.
- Place a sheet of parchment paper on a baking sheet and place the first pastry dough on it.
- Pipe the chocolate almond cream in a circular shape on the dough, leaving about a 3cm / 1.2 inches. border. Place the charm (or almond) and lightly press it to embed it.
- Using a pastry brush, brush water along the edge and place the second piece of pastry dough on top. When placing it, you can rotate it at a 45-degree angle to prevent excessive shrinking during baking and ensure better shape retention. Make sure to align the edges tightly without trapping air, and press them firmly together to ensure a secure seal.
- Press the edge using two fingers, leaving imprints of your fingers, and make incisions between the imprints using a knife or pastry cutter.
- Brush the surface with the beaten egg wash, being careful not to brush over the cut sides where the pastry layers overlap. This can affect the puffiness of the pastry.
- Place the galette in the refrigerator to allow the egg wash to dry.
- To create the pattern resembling "wheat," start by making a strip of dough about 2cm / 0.8 inches wide.
- Then, using the tip of a knife, make vertical lines along the dough, resembling wheat stalks. If you prefer, you can also draw the lines directly without using a strip of dough.
- After that, make lines alternating with each vertical line. Finally, punch 4 or 5 holes with a toothpick along the incision.
- Bake in a preheated oven at 180°C (356°F) for about 1 hour. If the top surface starts to brown too quickly, adjust the temperature as needed.
- Once it's done baking, while it's still hot, brush the surface with syrup to give it a glossy finish.
Notes
The "fève" (charm) that is placed inside the Galette des Rois is a small ceramic figurine. If you cannot find a fève or if you are concerned about the risk of accidental ingestion, you can substitute it with an almond or any other small object.
- Prep Time: 1 hours
- Additional Time: 0 hours
- Cook Time: 1 hours
- Category: Cakes
- Cuisine: french
Nutrition
- Serving Size: 1
- Calories: 455
- Sugar: 17
- Sodium: 59
- Fat: 31
- Saturated Fat: 17
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 2
- Protein: 7
- Cholesterol: 112
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