The season of the galette des rois begins on Twelfth Night, the 6th of January, to mark the feast of the Epiphany, which is when the three kings turned up to give gifts to Baby Jesus (allegedly).

Traditionally in France, this dessert is only served once a year, so every kid in France is waiting for the 6th of January to roll around! One of the most popular galette is filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar. It is said to have been invented by a Florentine nobleman, the Marquis of Frangipani, several centuries ago.

In the past, the pastry would be cut into as many portions as there were guests, plus one. The last one, called the “part du pauvre” or poor man’s share, was for the first poor person who stopped by the house.

It is a fantastic dessert with a cool tradition to hide two little figurines in the almond cream. The ones who find them will become the King and Queen for the day and of course have all of their wishes realised. And who doesn’t want to be a King or Queen for a day!

I have mixed thing up a little by making a hazelnut frangipane cream and mixing that with a chocolate crème pâtissière. Giving this galette de rois a deeper, richer flavour that is fit for royalty!

So don your crowns! It’s time to take on pastry royalty and make our Hazelnut & Chocolate Galette Des Rois!

— Al Brady

Galette De Rois.png


For the caramel sauce;
100g sugar
20g liquid glucose
100ml water
100g unsalted butter
300ml double cream
60g hazelnuts, toasted and chopped
2tbsp frangelico

1 qty puff pastry 
1 egg, for glazing
For the chocolate crème pâtissière:
150ml milk
1 vanilla pod
1 egg
25g sugar
50g dark chocolate
15g flour
10g cocoa

For the hazelnut frangipane: 
50g butter
50g sugar
1 egg
50g ground hazelnuts
15g flour
2tbsp frangelico


Roll the pastry to a rectangle 55cm by 25cm, and put into the fridge for 10 minutes to rest.

For the chocolate crème pâtissière:
Heat the milk with the vanilla pod and leave to infuse for 30 minutes. Place the egg, sugar and flour in a mixing bowl. Mix well. Remove the vanilla pod from the milk and stir the milk into the egg mixture. Return to the saucepan, which has been rinsed out, and cook over a low heat stirring all the time. At this stage, it will appear lumpy. Simmer for 3-4 minutes stirring continuously. Once cooked remove from the heat and stir in the chocolate. Pour into a bowl and cover the surface with clingfilm to prevent a skin forming and leave to cool.

To make the hazelnut frangipane:
Cream the butter and sugar until light and fluffy, add the eggs, a little at a time, beating well between each addition. Fold in the sifted flour alternately with the ground hazelnuts and stir in the frangelico.

To assemble the galette:
Take the pastry out of the fridge and using a 22cm plate as a guide, cut out a circle and put to one side. Put the remaining, untrimmed, pastry onto a baking sheet. Mix the chocolate crème pâtissière and the hazelnut frangipane together and place into a piping bag. Pipe the mixture onto the pastry base to form a 15cm circle and brush the outside edge with beaten egg. Carefully lift the disc of pastry over the top of the filling, pressing down the edges firmly to seal the pastry together.

Using the tip of a small sharp knife, carefully trim the base to match the lid. Knock up the galette using the back of a knife and flute the edges.  Care must be taken not to spoil the circular shape. Make a small hole in the centre and insert a small greaseproof paper funnel to allow the steam to escape.

 Glaze the top carefully with the beaten egg (care must be taken not to allow the egg to run down the cut edges of the pastry) and decorate the top with semi circular lines from the centre to the outside edge. Place in the refrigerator to chill for approximately 20 minutes.

Preheat the oven to 200ºC, gas mark 6. Bake for 35 minutes then reduce the oven temperature to 180ºC, gas mark 4 and cook for a further 25 minutes. If the galette should become too brown before the end of the cooking time, cover it with a piece of greaseproof paper.

For the sauce:
Place the sugar in a saucepan with the water and glucose. Dissolve over a gentle heat and boil to a pale amber colour. Stir in the butter and the cream, pass through a fine sieve and add the chopped, toasted hazelnuts and the frangelico to taste. Serve the galette des rois with a generous amount of the caramel sauce and tuck in!