Recipe detail

Pastry Chocolate galette des rois

4. 2. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Pastry

Cuisine: French

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Program steps

  • Preheating:
  • 200 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:40 hh:mm
probe icon 180 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
puff pastry 2 pcs
Egg (for egg wash) 1 pcs

Chocolate cream

Name Value Unit
dark chocolate 70% 90 g
chocolate 35-40% 80 g
Whole milk lukewarm 300 ml
powdered sugar 25 g
cornstarch 20 g

Nutrition and allergens

Allergens: 1, A
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 132.6 kJ
Carbohydrate 14.7 g
Fat 7.3 g
Protein 1.4 g
Water 0 g

Directions

Mix starch and sugar in a bowl.

Bring the milk to a boil. Pour the starch/sugar mixture in 2 times, stirring. Allow to boil for 2 minutes.

Off the heat, add the chocolates. Mix until smooth. Set aside to cool.

Cut the dough into a circle of 19 cm in diameter, do it a second time for the lid of 23 cm in diameter.

Roll out the puff pastry (23 cm) on a parchment-lined baking sheet.

Spread the cream in a spiral (leave a 2 cm border). Add the fève.

Moisten the edges with water. Place the 2nd circle (19 cm), seal the edges. 

Brush with egg yolk. Decorate.