This Galette des Rois (King Cake) swaps traditional almond frangipane for a rich, nutty hazelnut cream with melty chocolate chips tucked between golden, flaky puff pastry. Itβs decadent, fun to share, and perfect for celebrating Epiphanyβ¦ or just because you want something insanely good. πβ¨
(Makes 1 galette β 6 to 8 servings)
2 sheets puff pastry, thawed
1 egg + 1 tbsp milk, for egg wash
Optional: 1 fève (small ceramic charm or almond) & paper crown
100g (1/2 cup) unsalted butter, softened
100g (1/2 cup) sugar
100g (1 cup) ground hazelnuts (or blitz whole hazelnuts)
2 eggs
1 tbsp flour
1/2 tsp vanilla extract
50g (1/4 cup) chocolate chips or chopped dark chocolate
Optional: a splash of rum or hazelnut liqueur
Cream together the butter and sugar until fluffy.
Add the eggs, one at a time, then stir in the hazelnuts, flour, vanilla, and optional liqueur.
Fold in the chocolate chips.
Preheat oven to 375Β°F (190Β°C).
Roll out your puff pastry sheets (if needed) into two equal circles (about 9β10 inches).
Place one round on a baking sheet lined with parchment paper.
Spread the hazelnut filling in the center, leaving a 1-inch border.
(Optional) Hide the fève somewhere in the filling!
Brush the edges with a bit of egg wash.
Lay the second pastry round on top and press the edges to seal.
Crimp the edges with a fork or twist for a decorative seal.
Brush the top with egg wash.
Use a sharp knife to lightly score patterns on the surface (spirals, diamonds, rays β get creative!).
Chill for 10 minutes (helps puff pastry rise better).
Bake for 30β35 minutes, or until beautifully golden and puffed.
Let cool slightly, then serve warm or at room temp. The one who finds the fΓ¨ve is king or queen for the day! π
βοΈ No hazelnuts? Use almonds or pistachios.
βοΈ Add orange zest or instant espresso to elevate the flavor.
βοΈ Want a mini version? Make personal galettes with a cookie cutter and reduce baking time.