How to make the chocolate French galette des rois, a quick and easy recipe to enjoy on Epiphany day! A French dessert made of a quick rough puff pastry ready in 10 minutes and a simple chocolate almond cream (easy frangipane).
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This indulgent version of the traditional Galette des Rois is the perfect alternative to the classic frangipane-filled version, especially for celebrating Epiphany and throughout January.
With just two simple steps, this easy-to-make chocolate king cake uses a quick homemade puff pastry ready in just 10 minutes. All the ingredients are mixed together, then the dough is folded (no resting required), and voilà – it’s ready! Plus, it’s far better than any store-bought version, both in taste and freshness.
Why you'll love this recipe
Ingredient Notes
You need these ingredients to make this chocolate almond King cake:
- Puff pastry: Quick puff pastry or more flavor, try classic puff pastry , reverse puff pastry or take 2 commercial puff pastries.
- Chocolate almond cream: A mixture of butter, powdered sugar, eggs, almond powder and melted chocolate to flavor the filling.
How to make the Chocolate French King Cake
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
- Mix together all the ingredients, cold butter, flour, salt and ice water, until you obtain a ball of dough with visible pieces of butter.
- Immediately turn the dough over, making 4 simple turns (folding in 3).
- Cover and refrigerate until ready to assemble.
- Melt the dark chocolate in a double boiler or in the microwave.
- Place all the ingredients in a bowl: softened butter, powdered sugar, almond powder, eggs and melted dark chocolate.
- Using an electric mixer, blend for about 2 minutes until smooth and homogeneous.
Assembly
- Roll out the puff pastry to 3 mm with a rolling pin and cut out 2 large disks using a pastry ring or large plate.
- Place the first disk of dough on a baking sheet lined with parchment paper and fill the inside with the chocolate almond cream, leaving a 5 cm border (don't forget the bean).
- Moisten the edges with a pastry brush and water.
- Cover with the second disk of puff pastry and seal the edges with your hands.
- Apply a layer of egg wash to the top of the galette des rois with a pastry brush, and score with a small knife or pastry cutter.
Baking
- Preheat oven to 350°F/180°C.
- Bake the galette des rois at half-height for about 45 minutes, until it has a nice golden color on top.
- Let the galette des rois cool slightly before serving.
Tips for this recipe
Storage and Freeze
Room temperature: The galette des rois can be stored at room temperature under a tea towel or plastic wrap for around 2 days.
Freezing: You can also store the chocolate galette des rois in the freezer for up to 3 months, well wrapped in plastic wrap or in a storage box.
Let it thaw gently at room temperature before reheating a little in the oven or microwave.
Variations & Substitutions
More Kings Cake Recipes
I hope you love this Chocolate king cake. If you make it, be sure to leave a comment and a rating so
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Chocolate galette des rois "King Cake"
- Total Time: 1 hour 15 minutes
- Yield: 10 parts
Description
Recipe for chocolate galette des rois, a quick puff pastry and a chocolate almond cream (for a 10 inch/ 25 cm galette, 10 - 12 servings).
Ingredients
Chocolate almond cream
- 100 g (3.5 oz) Chocolate - semi-sweet
- 100 g (½ cup) of Unsalted Butter - softened
- 60 g (¼ cup) of granulated sugar
- 2 Eggs - room temperature
- 100 g (1 cup) of Almond flour
- 1 teaspoon of vanilla extract
Instructions
Chocolate almond cream
- Melt the dark chocolate in the microwave or in a bain marie.
- Place the chopped butter and sugar in a bowl and beat with an electric mixer for a few moments.
- Then incorporate the almond meal and mix again.
- Then add the eggs and the melted chocolate and mix until a smooth homogeneous cream is obtained.
Assembly
- Take the quick puff pastry out of the fridge and cut it in half.
- On a floured work surface, roll out the dough to a thickness of about 3 mm.
- Cut out 2 large disks with a pastry ring or a large plate.
- Place the puff pastry on a baking sheet covered with baking paper.
- Fill the center of the dough with the chocolate almond cream. (use a pastry bag)
- Then using a pastry brush and water, moisten the edges.
- Then cover with the second square of puff pastry and seal the edges by pressing with your fingers.
- Cut out your cake with a 10 inch/ 25 cm diameter pastry ring.
- Gently turn the galette des rois over and apply a layer of egg yolk gilding with a pastry brush.
- Then score the top of the galette with a baker's blade or a knife.
- Bake in a preheated oven at 356°F/ 180°C for about 45 minutes.
Notes
Storage: Approx. 3 days at room temperature, covered with a cloth or in an airtight container, and 3 months in the freezer.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: french
Nutrition
- Calories: 377
- Sugar: 11
- Sodium: 353
- Fat: 28
- Saturated Fat: 15
- Carbohydrates: 29
- Fiber: 2
- Protein: 5
- Cholesterol: 81
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