Richard Bertinet’s galette des rois au chocolat

Method

1. First, make the almond cream. Beat the butter in a large bowl with an electric mixer until very soft. Keep the mixer beating and add the sugar and ground almonds. Beat
2. in the flour until just combined, then beat in the egg and the rum. Transfer the almond cream to a small bowl and chill for 15 minutes.
3. To make the chocolate custard, break up the dark chocolate and put it in a medium saucepan with the milk. Set the pan over a medium heat and bring to a simmer, then heat until the chocolate has melted. Meanwhile, use a balloon whisk to beat together the egg yolks and sugar in a heatproof mixing bowl. Whisk in the flour, then pour in the hot chocolate mixture and stir well.
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4. Pour the contents of the bowl back into the pan and return to the heat. Bring to the boil, whisking all the time, then continue to cook, whisking, for 30-60 seconds until the mixture reaches a thick, spreadable consistency. Remove the pan from the heat and pour the chocolate custard into a cold shallow dish to cool completely. Cover with cling film touching the surface to prevent a skin forming.
5. Combine the cold almond cream and chocolate custard in a mixing bowl, then chill for at least 2 hours or overnight until firm.
6. To assemble the galette, lay the pastry on a work surface and cut out 2 circles, each about 22-24cm in diameter (you may need to roll out the pastry a little). Make one of the circles slightly larger than the other – this will form the top layer. Put the smaller circle on a lightly greased baking sheet (see tip) and prick all over with a fork. Spoon the chilled chocolate-almond filling onto the centre of the circle and spread out, leaving a 4cm clear pastry edge all the way round. Add your charms now if you wish (see Know-how).
7. Beat the egg in a bowl with a pinch of salt, then brush it all the way round the pastry edge. Place the larger circle on top of the filling, ensuring there are no big air pockets. Press the pastry edges together with your fingers to seal – crimp them, if you like, to make the galette look like a crown.
8. Brush the galette pastry with the remaining egg wash, then lightly score the top with the tip of a sharp knife in a diamond pattern. Make a small hole in the centre of the galette, then chill in the fridge for 1 hour (see tip). Meanwhile, heat the oven to 200°C/180°C fan/gas 6.
9. Brush the galette again with beaten egg, then transfer to the middle shelf of the oven and bake for 15 minutes. Turn down the oven temperature to 180°C/160°C fan/gas 4 and continue to bake for 25 minutes or until the galette is golden brown.
10. While the galette is baking, make a syrup by dissolving the 100g caster sugar in 100ml boiling water in a small pan. When the galette is baked and hot from the oven, lightly brush the syrup over the top, then leave to cool for around 20-30 minutes before serving, or eat at room temperature.