This Hazelnut Chocolate Galette des Rois features a hazelnut frangipane (instead of almond) and some grated dark chocolate, wrapped in between 2 sheets of puff pastry. A lovely twist to the classic galette des rois recipe!
A million years after everyone, I’m introducing my new galette des rois (or King Cake): with hazelnut and chocolate! This traditional French cake is usually served for the Epiphany, but truth is French people eat it throughout January and take whatever occasion to bake a new one. From the traditional recipe prepared with frangipane, there are endless possible variations and the French never miss an occasion to get more and more creative around the galette des rois, year after year.
Hazelnut chocolate galette des rois
This hazelnut chocolate galette des rois is just one more example. At first, I didn’t intend to share the recipe here to be honest. I just baked it on a whim to enjoy with my little family of three (even though baby L. is too young to taste) and even used ready-to-use puff pastry – yes, I admit.
But here’s the thing: the hazelnut chocolate filling is worth your best bakery style galette des rois. The frangipane features ground hazelnuts rather than almonds, with an addition of grated dark chocolate. So decadent it’s really impossible to resist!
How to puff pastry?
For this hazelnut chocolate galette des rois you have 2 options: using 2 sheets of puff pastry or following my step-by-step guide to homemade puff pastry for even better results.
But let’s be honest for a minute here. I see soooo much snobbism around homemade puff pastry I get a little bit tired. Truth is: except for the passionate food blogger or professional baker, very few actually make their own puff pastry. For making a puff pastry involves a lot of folding and steps, and it can feel slightly overwhelming.
Does it mean that you shouldn’t bake your own galette des rois? Not at all! I find it perfectly ok to purchase puff pastry and still make your own filling. It doesn’t make you a bad or cheat-baker. We all have our priorities in life and as a new mom I totally understand spending hours in the kitchen is not always a priority. Whatever yours are, do you and it’s going to be just fine!
Hazelnut frangipane recipe…
If you’re familiar with a frangipane, you know that it basically consists in the combination of a crème pâtissière and a crème d’amande (almond cream), prepared with almond flour. For this hazelnut chocolate galette des rois, I used the traditional frangipane recipe and I simply swapped the almond flour with ground hazelnut meal.
Where to find ground hazelnuts? If you live in Europe or even Canada, it’s pretty easy to find ground hazelnut meal in your near-by grocery store. For those who live in the US however, it can be challenging to find ground hazelnut meal. I recommend Bob’s Red Mill Hazelnut Meal. Alternatively, you can make your own hazelnut meal by simply grinding hazelnuts in a food processor until finely ground (but with still some texture in it).
… with dark chocolate!
To this hazelnut frangipane, I added some grated dark chocolate, cause hazelnut and chocolate always go hand in hand together. Because I did not want the chocolate to take over the hazelnut flavor however, I simply grated it finely before adding it to the frangipane. The result is rich in hazelnut flavor, with just some subtle hints of chocolate.
For more intense chocolate flavors, you can add one or two Tablespoon(s) of unsweetened cocoa powder. I wouldn’t go for melted chocolate however, especially if you are looking for this bakery-style frangipane flavor.
Last but not least, don’t forget to hide the fève in your galette des rois, because whoever gets this little figurine becomes the king or the queen. And because I know you’re wondering: I was the queen this year. Happy, happy me!
More French galette des rois:
For the hazelnut lovers, try also:
- Hazelnut Chocolate Lava Cookies
- Almond & Hazelnut Praline Paste
- Coffee Chocolate Hazelnut Granola
- Hazelnut Chocolate Chunk Cookies
- Homemade Chocolate Hazelnut Spread
Lastly, if you make this Hazelnut and Chocolate Galette des Rois, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
This Hazelnut Chocolate Galette des Rois features a hazelnut frangipane (instead of almond) and some grated dark chocolate, wrapped in between 2 sheets of puff pastry.
For the cake + brushing:
- 2 circles puff pastry dough* or 12.5 ounces (350g) homemade puff pastry
- 1 yolk
- 1 Tablespoon maple syrup
- A small dried fava bean or fève (optional)
For the hazelnut frangipane:
- ¾ cup (250 ml) milk
- 1 vanilla bean, cut in half lengthwise
- 2 yolks
- ¾ cup (140g) sugar, divided
- 2 Tablespoons (20g) flour + 1 Tablespoon (10g) cornstarch
- 1/3 cup + 1 Tablespoon (100g) unsalted butter, softened at room temperature
- 2 large eggs
- 1 Tablespoon rum
- 1 cup (100g) ground hazelnut meal
- 2 ounces (60g) dark baking chocolate, grated
For the hazelnut frangipane:
- Heat milk with vanilla in a medium saucepan, and stop when it starts bubbling.
- In a medium-size bowl, beat yolks with ¼ cup (40g) sugar until pale and fluffy. Whisk in the flour combined with the cornstarch, then pour in the hot milk, while whisking constantly.
- Put the vanilla milk mixture back in the saucepan and simmer for a few minutes until the mixture thickens, whisking constantly. Transfer this crème pâtissière into a medium-size bowl, and cover with cling film, creating contact with it to prevent from drying on top. Let chill in the refrigerator.
- Meanwhile, mix the softened butter and the remaining ½ cup (100g) sugar in a medium-sized bowl until creamy. Add in the eggs, one at a time, whisking between each addition. Pour the rum and the hazelnut meal, and stir well.
- Combine the crème pâtissière and hazelnut cream, creating a hazelnut frangipane.
- Add grated dark chocolate, combine, and transfer the frangipane into a piping bag. Place in the refrigerator until ready to use.
For assembling the galette des rois:
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Place the smaller disk of puff pastry* onto the prepared sheet, then pipe the hazelnut frangipane into circles, starting from the center, leaving about 0.5 inch (1,5 cm) margin all over. Gently brush a little water on the margin. Don’t forget to hide the fève.
- Cover with the second disk, press with your thumb to seal the edges, and make small cuts with a knife all around.
- Whisk the yolk with maple syrup. Brush the galette des rois, and draw some patterns of your choice on top, using a small knife (just draw, do not cut through!). Bake for about 30-40 minutes or until the galette is golden-brown. Serve warm or lukewarm, with a glass of French apple cider, and enjoy!
* The 2 circles of puff pastry should be respectively 8.5 inches (22m ) and 9.5 inches (24cm). Spread the filling onto the smaller one, then cover with the larger one.
Keywords: Hazelnut chocolate galette des rois