Chocolate-Hazelnut Galette Des Rois

The Chocolate-Hazelnut Galette Des Rois is probaby one of the most enjoyable recipes I’ve completed in Dessert Person. It’s different from anything I’ve made before, but it has chocolate; that’s really all I’m ever looking for.

There are several ingredients you have to prepare before even beginning this recipe. I made the Rough Puff Pastry a day before, and the Frangipane Chocolate-Hazelnut variation right before I began. Frangipane is one of the best discoveries I’ve made from Dessert Person (it’s probably a good thing I’ve only learned about this sweet, decadent, creamy paste now). It could be added to pretty much any pastry and make it ten times better, and the chocolate-hazelnut version was no different.

Once I had all the components for the recipe, I rolled out half the pastry dough on my floured counter to a ten-inch round and placed it back in the fridge. I did the same with the other half, but placed it on a baking sheet.

I used my 9-inch pie pan and inverted it to form a dented circle on the dough. it’s important to do this right in the center of the dough so you have about half an inch around the edges. I spread chocolate-hazelnut spread (not the frangipane yet) around that inside circle. After that, I put the frangipane into a piping bag. I started piping from the center of the circle, and went around in a spiral until all the chocolate-hazelnut spread was covered. This was very fun to do!

I brushed egg wash on the pastry dough edges, then I took the other pastry round from the fridge and placed it over the one on the baking sheet. I pressed the edges down to get out all the air. I don’t have a fancy wheel cutter, so I just used a knife to cut off most of that edge, but still leaving enough so none of the filling would come out. I crimped the rest of the edges about half an inch around, then brushed the top with more egg wash and sprinkled demerara sugar and hazelnuts. To give the inside some breathing room, I made a few slits before putting it in the oven for about 37 minutes.

This chocolate-hazelnut dessert is basically what I imagine any rich dessert tasting like in France. The crispy dough is perfect with the frangipane and chocolate-hazelnut spread, and once you cut a slice, you don’t need to do anything else to make it a pretty dessert. This one would be a great option for a dinner party or ensuring you won’t bring the same dessert as everyone else to an event. My husband enjoyed this one as well, which means that it is a hit.