Richard Bertinet’s galette des rois au chocolat
- Published: 25 Nov 15
- Updated: 18 Mar 24
Richard Bertinet’s chocolate twist on this traditional French tart is an ‘ooh-la-la’ alternative to Christmas pudding. King and Queen figurines are hidden inside it – just like the sixpences in our Christmas pudding.
Or, for a chocolate alternative to Christmas pudding, try this Christmas hot chocolate pudding.
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Serves 8 -
Hands-on time 40 min, oven time 40 min, plus chilling and cooling
Nutrition
- Calories
- 589kcals
- Fat
- 34.8g (15.8g saturated)
- Protein
- 10.2g
- Carbohydrates
- 56.3g (27.8g sugars)
- Fibre
- 2.6g
- Salt
- 0.8g
delicious. tips
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.