This is it this is the feast of the epiphany, even if not so many of us have already fallen for a share of cake this weekend, it is now the “real” day (and as the cake is good I am sure that we can still eat for the whole month of January !). In short, this year I have created a galette des rois chocolate – almonds-perfect for foodies who have not had enough chocolate over the holidays ! This recipe is free of milk (based margarine vegetable) but you will also find versions pure butter in the almond cream and the Grand Marnier in previous years. And then if you are looking for a cake vegan, I have seen great achievements on VG-Zone, which I’m sure will inspire you ! Like every year, I have not made my puff pastry because I’m a little too lazy and two it is a bit the kind of dough that scares me, but a day will come…

So this year we take a good bath of chocolate, and it does not hurt ! So who will be the queen this year ?!

Galette des rois chocolate – almond {milk free}

For 1 cake Save Print Ingredients

  • 150 g of dark chocolate
  • 12 cl of cream of coconut
  • 155 g of powder of almonds
  • 155 g of margarine plant
  • 80 g of cane sugar
  • 3 eggs + 1 egg (foil)
  • The aroma of almond bitter
  • 2 pasta puff plant
  • 1 or 2 beans

 

Preparation

  • Start by preparing the ganache by heating the coconut cream and then pour over the chocolate pieces. Emulsify well, then put in a piping bag and refrigerate.
  • For the almond cream, mix together the almond powder, the sugar and the margarine to form a mixture smooth and homogeneous. Add the eggs and then mix again and add a few drops of almond bitter. Put the preparation in a pocket socket.
  • Preheat the oven to 180°.
  • Spread the first puff pastry on a plate.
  • Add the chocolate ganache forming a snail and stop at 3 cm from the edge of the dough.
  • Do the same with the almond cream on top of the ganache and add the beans.
  • Wet with water the 3 cm edge and just place the second roll of dough over top. Perform pressure to weld the edges of the dough.
  • Bask the galette with the beaten whole egg and then decorate the edges and the top with the back of a knife.
  • Bake for about 30 min so that the galette is golden brown.

 

Written by Doc

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