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Chocolate Galette Des Rois

CHOCOLATE GALETTE DES ROIS

 An original recipe by l’École Gourmet Valrhona
Category: Cakes and Tarts
Difficulty: Medium
 

INGREDIENTS

Makes two 16cm galettes

Puff Pastry
250 g All-purpose flour
5 g Salt
15 g Butter
130 g Water
125 g European-style butter

Basic Crème Pâtissière
90 g Whole milk
10 g Whipping cream 36%
10 g Cornstarch
1 g Egg Yolk
30 g Sugar
1/4 bean NOROHY Vanilla Bean

Vanilla-flavoured Almond Cream
85 g Butter
170 g Almond Paste
20 g Finely ground almonds
10 g Cornstarch
1 bean NOROHY Vanilla Bean
85 g Eggs
85 g Basic Crème Pâtissière

Chocolate-flavored Almond Cream
410 g Vanilla-flavoured Almond Cream
90 g CARAIBE 66% Dark Chocolate

 

INSTRUCTIONS

Puff Pastry
  • Make the detrempe dough (a mixture of flour, water and salt, the starting point for making certain types of pastry): mix together the flour, salt and the 15g butter in a food processor. As soon as the mix has a crumbly texture, add the water.
  • Spread the dough into an approximately 40 x 25cm rectangle between two sheets of greaseproof paper.
  • Leave it to rest in the refrigerator for 1 to 2 hours.
  • Spread the butter into an approx. 18 x 25cm rectangle between two sheets of greaseproof paper.
  • Trap the butter in the dough to disperse it thoroughly.
  • Fold once and let it rest for at least 45 minutes in the refrigerator.
  • Then repeat the fold 5 more times with 45 minutes of rest between each book turn. Roll out the puff pastry to a thickness of 2mm and cut out discs of dough 16cm in diameter.
  • Store in the refrigerator.

 

Basic Crème Pâtissière
  • Bring the milk and cream to the boil along with¼ vanilla bean.
  • Whisk together the starch and sugar, then add the egg yolk.
  • Pour the boiling milk and cream over this mixture and cook over a low heat until the mix comes back to the boil.

 

Vanilla-flavoured Almond Cream
  • Soften the almond paste with the 85g of egg.
  • Gently whip up the mix, then add the cornflour.
  • Finally, incorporate the tempered creme patissiere.

 

Chocolate-flavored Almond Cream
  • Melt the CARAIBE 66% Dark Chocolate at 95-105° F (35-40°C) and add it to the vanilla-flavored almond cream.
  • Store in the refrigerator.
 

ASSEMBLY & FINISHING

  • Roll out the pastry to a thickness of 2mm. Leave to rest for 5 minutes before cutting to avoid the dough retracting.
  • Cut out the 16cm discs and place them on a tray covered with greaseproof paper. Glaze around the edges.
  • Pipe 225g of chocolate-flavoured almond cream.
  • Place down the top and seal the edges tightly.
  • Glaze once and leave to rest for 5 minutes in the refrigerator.
  • Glaze a second time and carve out diamonds with the tip of a knife.
  • Pierce around the outside and at the centre to allow steam to escape. Crimp the edges of the dough with your fingers.
  • Leave to rest for 15-20 minutes in the refrigerator before cooking.
  • Bake in a fan-assisted oven at 355° F (180°C) for 35-40 minutes.