Include in Print View:

Chocolate frangipane galette des rois (traditional method & Thermomix)

Prep Time 40 mins
Cook Time 35 mins
Rest Time 1 hour
Total Time 2 hrs 15 mins
Ratings 5 out of 1 votes
Racing: , ,
Difficulty: Intermediate
Cooking Temp: 180 C
Servings: 8
Best Season: Winter, Noel
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.

THE THERMOMIX VIDEO RECIPE STEP BY STEP.

Ingredients
  • For the galette
  • 2 pure butter puff pastry discs
  • For the pastry cream
  • 125 ml whole milk
  • 1 egg yolk
  • 25 g of sugar
  • 10 g cornstarch
  • ½ cc vanilla extract
  • For the almond cream
  • 100 g soft butter
  • 100 g of sugar
  • 100 g almond powder
  • 2 eggs
  • 1 cs of rum (optional)
  • For the frangipane
  • the cooled custard
  • almond cream
  • 80 g chocolate chips
  • For the finish
  • 60 g of dark chocolate
  • 15 g of butter
  • 3 cs apricot jam
  • 2 cs slivered almonds
  • 1 bean
  • 1 egg yolk (for gilding)
Instructions
  1. 1

    Preparation – traditional method

  2. 2
    1. Custard cream
  3. 3
    Heat the milk with the vanilla.
  4. 4
    In a bowl, mix together the egg yolk, sugar and cornflour.
  5. 5
    Pour the hot milk over the mixture, return to a low heat and cook, stirring until thickened.
  6. 6
    Film while in contact and leave to cool completely.
  7. 7
    2. Almond cream
  8. 8
    Cream the softened butter and sugar together until smooth.
  9. 9
    Add the eggs one at a time, then the ground almonds and rum, if using.
  10. 10
    3. Frangipane
  11. 11
    Fold the cooled pastry cream into the almond cream.
  12. 12
    Mix gently until you obtain a smooth cream.
  13. 13
    4. Assembly
  14. 14
    Cut the puff pastry discs to a diameter of 20–22 cm to obtain a more generous filling.
  15. 15
    Save the leftover dough in the freezer for another use (e.g. puff pastry appetisers).
  16. 16
    Place a disc of puff pastry on a baking tray lined with baking paper.
  17. 17
    Spread the frangipane, leaving a border of about 2 cm.
  18. 18
    Sprinkle the chocolate chips over the frangipane, then insert the bean.
  19. 19
    Lightly moisten the edge, cover with the second disc of pastry and seal carefully.
  20. 20
    Then turn the cake over so that the location of the bean is not visible.
  21. 21
    Brush with egg yolk, decorate delicately and place in the refrigerator for at least 1 hour.
  22. 22
    5. Cooking
  23. 23
    Preheat the oven to 180°C static heat.
  24. 24
    Bake the cake for 35 to 40 minutes, until it is golden brown.
  25. 25
    Remove from the oven.
  26. 26
    6. Chocolate & apricot finish
  27. 27
    Melt the chocolate with the butter in a bain-marie or gently in the microwave.
  28. 28
    Gently heat the apricot jam and stir until smooth if necessary.
  29. 29
    Spread the chocolate and apricot jam over the cake while it is still warm or completely cooled, according to preference.
  30. 30
    Sprinkle with flaked almonds.
  31. 31

    Preparation - Thermomix version

  32. 32
    Custard cream
  33. 33
    Place the milk, egg yolk, sugar, cornflour and vanilla in the bowl.
  34. 34
    Cook for 7 minutes at 90°C on speed 3.
  35. 35
    Transfer to another container, cover with cling film and leave to cool.
  36. 36
    Almond cream
  37. 37
    Put the butter and sugar in the bowl.
  38. 38
    Mix for 30 seconds / speed 3.
  39. 39
    Add the eggs and mix for 30 seconds / speed 3.
  40. 40
    Add the ground almonds (and rum, if using) and mix for 20 seconds/speed 3.
  41. 41
    Frangipane
  42. 42
    Add the cooled custard to the bowl.
  43. 43
    Mix for 20 seconds / speed 3.
  44. 44
    Transfer to a container.
  45. 45
    Assembly, cooking and finishing
  46. 46
    Cut the puff pastry discs to a diameter of 20–22 cm for a more generous filling.
  47. 47
    Store leftover dough in the freezer to make puff pastry appetisers later.
  48. 48
    Then proceed as for the conventional method:
  49. 49
    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.
  50. 50
    Council
  51. 51
    Puff pastry scraps can be used to make stars or other small pastries, which can be stored in the freezer for an impromptu aperitif.
Read it online: https://auxdelicesdecaroline.com/en/recipe/galette-des-rois-a-la-frangipane-chocolatee-methode-traditionnelle-thermomix/