Galette des rois au chocolat
- November 2015
- Serves 8
- Hands-on time 40 min, oven time 40 min, plus chilling and cooling
Richard Bertinet’s chocolatey tart is steeped in French history. Traditionally there would be a King and Queen figurine baked inside- a French version of our Christmas pudding and sixpence.
- 34.8g (15.8g saturated)
- 56.3g (27.8g sugars)
Before you put the assembled galette on a baking sheet for chilling (step 5), make sure the tray is small enough to fit in your fridge. Sounds obvious, but we’ve all been there.
Prepare both the almond cream and chocolate custard to the end of step 4 up to 72 hours ahead and store, covered, in the fridge.
Traditionally, the hidden figurines or charms (fèves) were made from porcelain and were highly decorative, but dried beans were sometimes used for simplicity (fève also translates as bean in French). If you’re going to follow this custom, warn people so they can mind their teeth when eating the galette.
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