THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Chocolate frangipane galette des rois (traditional method & Thermomix)
Description
On Epiphany, the galette des rois is a moment of sharing.
This chocolate frangipane version is delicately finished after baking with a chocolate topping and a touch of apricot, then sprinkled with flaked almonds.
A delicious and balanced galette, where the sweetness of frangipane meets chocolate notes, while retaining the spirit of tradition.
Perfect for winter celebrations, it can be enjoyed as a snack or dessert.
Ingredients
Instructions
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Preparation – traditional method
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1. Custard cream
- Heat the milk with the vanilla.
- In a bowl, mix together the egg yolk, sugar and cornflour.
- Pour the hot milk over the mixture, return to a low heat and cook, stirring until thickened.
- Film while in contact and leave to cool completely.
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2. Almond cream
- Cream the softened butter and sugar together until smooth.
- Add the eggs one at a time, then the ground almonds and rum, if using.
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3. Frangipane
- Fold the cooled pastry cream into the almond cream.
- Mix gently until you obtain a smooth cream.
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4. Assembly
- Cut the puff pastry discs to a diameter of 20–22 cm to obtain a more generous filling.
- Save the leftover dough in the freezer for another use (e.g. puff pastry appetisers).
- Place a disc of puff pastry on a baking tray lined with baking paper.
- Spread the frangipane, leaving a border of about 2 cm.
- Sprinkle the chocolate chips over the frangipane, then insert the bean.
- Lightly moisten the edge, cover with the second disc of pastry and seal carefully.
- Then turn the cake over so that the location of the bean is not visible.
- Brush with egg yolk, decorate delicately and place in the refrigerator for at least 1 hour.
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5. Cooking
- Preheat the oven to 180°C static heat.
- Bake the cake for 35 to 40 minutes, until it is golden brown.
- Remove from the oven.
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6. Chocolate & apricot finish
- Melt the chocolate with the butter in a bain-marie or gently in the microwave.
- Gently heat the apricot jam and stir until smooth if necessary.
- Spread the chocolate and apricot jam over the cake while it is still warm or completely cooled, according to preference.
- Sprinkle with flaked almonds.
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Preparation - Thermomix version
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Custard cream
- Place the milk, egg yolk, sugar, cornflour and vanilla in the bowl.
- Cook for 7 minutes at 90°C on speed 3.
- Transfer to another container, cover with cling film and leave to cool.
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Almond cream
- Put the butter and sugar in the bowl.
- Mix for 30 seconds / speed 3.
- Add the eggs and mix for 30 seconds / speed 3.
- Add the ground almonds (and rum, if using) and mix for 20 seconds/speed 3.
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Frangipane
- Add the cooled custard to the bowl.
- Mix for 20 seconds / speed 3.
- Transfer to a container.
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Assembly, cooking and finishing
- Cut the puff pastry discs to a diameter of 20–22 cm for a more generous filling.
- Store leftover dough in the freezer to make puff pastry appetisers later.
- Then proceed as for the conventional method:
- Assemble with chocolate chips and the bean, leave to rest, bake in the oven, then finish with chocolate and apricot, applied to a warm or cooled galette.
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Council
- Puff pastry scraps can be used to make stars or other small pastries, which can be stored in the freezer for an impromptu aperitif.
Many thanks for that... and a happy new year 2026...
Thank you very much, Marianne. I wish the same for you.