January in France is all about galette des rois! Enjoy this pear and dark chocolate galette des rois in January or any time. Made with rich dark chocolate, almond flour, sugar, butter, eggs, puff pastry, pear and milk, it is sure to satisfy your chocolate cravings! If you are planning to make two galettes des rois this year, make our caramelized apple galette des rois too!
The Galette des Rois tradition
Here in France, Christmas trees stay up until January 6th, Epiphany. The Christmas season comes to an end with Epiphany, when everyone shares a traditional Galette des Rois. It celebrates the arrival of the three wise men in Bethlehem and it is delicious! A classic galette des rois is made with puff pastry and filled with frangipane (a thick, sweet paste made from almonds), butter, eggs and sugar. We’ve added dark chocolate and pear to this one! A fève (or small porcelain trinket) is baked into the galette, and when the galette is divided up, the person who receives the fève is the king or queen of the day and wears a golden crown. A fève literally means a bean. Traditionally, a small bean was used before the introduction of porcelain fèves.
To make this pear and chocolate galette des rois, you will need :
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- 70% Dark chocolate (our favorite is Valrhona)
- Almond flour
- Sugar
- Butter
- Eggs
- Puff pastry
- Pear
- Milk
This pear and chocolate galette des rois is not only delicious, but the antioxidants in the black chocolate practically make it a health food. (Eating more French galette is definitely a New Year’s resolution we could get on board with!)
Tips to make this pear and chocolate galette des rois :
- Make sure to use a high quality dark chocolate, with at least 70% cocoa, for maximum flavor.
Make this pear and chocolate galette des rois your own :
- Skip the pears to make a simpler chocolate galette des rois.
- Replace the dark chocolate with milk chocolate to make a milk chocolate galette des rois.
- Replace the dark chocolate with white chocolate to make a white chocolate galette des rois.
- Add a little extra punch by mixing a tablespoon of cayenne pepper into the chocolate mixture.
You may need…
To prepare the top and bottom layers of your pear & chocolate galette des rois, you will need a 10 inch pastry circle.
No galette des rois would be complete without fèves! These sweet circus pastry fèves are available on Amazon.
Pear & Chocolate Galette des Rois
Bring this delicious French tradition into your home.
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Pear & Chocolate Galette des Rois
Description
Make this tasty French pear & chocolate galette des rois using dark chocolate, almond flour, sugar, butter, eggs, pastry dough, pear and milk.
Ingredients
1/2 cup chocolate chips
1.25 cup almond flour
1/2 cup sugar
1/2 cup butter
1 egg + 2 egg yolks
2 pastry doughs
2 tbsp of water
1 pear (peeled and finely chopped)
1 tbsp of milk
Instructions
Heat the chocolate chips in a double boiler until they melt.
Put aside.
Mix almond flour, sugar, butter and an egg and one egg yolk in the bowl of your stand mixer, using the paddle attachment, until smooth.
Pour the chocolate into the bowl and mix.
Make two 10 inch circles using the pastry circle.
Place one of the pastry dough circles on a piece of parchment paper.
Use a pastry brush to brush a 1 inch edge along the circle of the pastry dough with water.
Pour the almond and chocolate cream into the middle of the circle of pastry dough.
Top with pear slices.
Cover with the second pastry dough circle.
Press the edges together to seal.
Mix egg yolk and milk.
Brush the top of the galette with the egg yolk and milk mixture.
Refrigerate for 30 minutes.
Preheat oven to 460°F (240°C).
Remove the galette from the fridge.
Brush the egg yolk and milk mixture over the top of the galette.
Use a knife to create the design on the top of the galette.
Bake in the oven for 5 minutes then decrease the temperature to 350°F (180°C).
Bake for 15-20 minutes until the galette turns golden brown.
Serve warm or cold.
More tasty French desserts & tips
25 Tools for French Baking Success
Caramelized Apple Galette des Rois
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Bryan says
I can’t wait to try this!! I’m going to adapt the recipe. Thanks for the inspiration!!
A Hedgehog in the Kitchen says
We hope you enjoy it!