Galette des rois Evocao
Medium
Makes: 5 galettes 16 cm diameter
  • Good to go
  • High profit
  • E-Commerce Friendly
I crafted this galette by pre-baking the puff pastry, allowing me to layer a velvety chocolate ganache on the freshly baked almond-chocolate cream. The result? An extra touch of delicacy that elevates the indulgence to a whole new level.
I crafted this galette by pre-baking the puff pastry, allowing me to layer a velvety chocolate ganache on the freshly baked almond-chocolate cream. The result? An extra touch of delicacy that elevates the indulgence to a whole new level.
Shelf life:
2 days
Conservation:
room temperature
Containing: 4 Components

Inverted Puff Pastry

Ingredients: Inverted Puff Pastry

  • 800 g
    Butter (1)
  • 300 g
    Flour All purpose (1)
  • 500 g
    All purpose flour
  • 200 g
    strong flour
  • 300 g
    cold water
  • 25 g
    salt
  • 200 g
    melted butter

Preparation: Inverted Puff Pastry

1. Blend the butter (1) with the flour (1) and stretch out between two sheets of plastic to approximately 60x40 cm in size.
2. Store in the fridge for approximately an hour.
3. Make an elastic dough with the rest of the ingredients in a separate bowl.
4. Roll out to a size of 30x40 cm and store in the fridge for approximately an hour.
5. Place the dough on one side of the layer of fat and cover it as if it were a book.
6. Make a first fold and let the dough rest between each fold. Make a total of six folds.
7. Roll out to the correct thickness ( 5 mm ) and 16 cm diameter
8. Bake in the oven at 200°C.

Evocao Chocolate Almond Cream

Ingredients: Evocao Chocolate Almond Cream

Preparation: Evocao Chocolate Almond Cream

  1. Sift the icing sugar
  2. Using a mixer with the paddle and mix the butter and the icing sugar
  3. Add the other powder and little by little poor the whole eggs
  4. Melt the chocolat at 40 C and poor into the cream .
  5. Spread into a frame on 1cm
  6. Cook at 170 C
  7. Cool down and cut 14 cm disc

Assembly

  1. Slice the galette on two parts
  2. Pipe the Evocao ganache (220 G ) between 2 almonds cream disc
  3. Add some hazelnuts caramelize
  4. Put into the galette des rois
  5. Décorate with the ganache a half hazelnuts caramelize

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges