“Hazelnut-Praline King’s Cake with Chocolate Puff Pastry” is a yummy cake with hazelnut and praline inside and a chocolate outside layer. It’s a special cake often made for a holiday called Epiphany.
If you like trying different sweet treats, you should also check out our Caramel Apple Eclair Cake. It’s a mix of sweet caramel and apple.
And if you like rich and sweet cakes, our Southern Butter Pecan Pound Cake with Praline Glaze is a must-try. It’s creamy, nutty, and very tasty!
Ingredients For 6 Servings:
1- For the chocolate puff pastry:
- 250g flour T55
- 125g water
- 5g salt
- 185g extra dry butter
- 40g cocoa powder
2- For the hazelnut and praline cream:
- 62g ground hazelnuts
- 62g unsalted butter
- 1 pinch of fleur de sel
- 50g soft brown sugar (cassonade)
- 1/2 to 1 tablespoon dark rum
- 1 whole egg (room temperature)
- 90g Pralin Feuilletine paste
3. For the egg wash:
- 1 egg yolk
- 1 tablespoon water
4. For the finish:
- 5cl sugar cane syrup
5. Other:
- 1 trinket
- 1 paper crown
How to Make Hazelnut-Praline King’s Cake:
1. Preparation for Chocolate Puff Pastry:
- Start by organizing the necessary ingredients for the chocolate puff pastry. Shape the flour into a fountain on a clean surface.
- Add the salt and water at room temperature.
- Work the dough with your fingertips, gradually incorporating the flour until you get a homogeneous dough ball.
- Score the top of the ball with a cross. Wrap the dough in cling film and refrigerate for at least 30 minutes.
2. Butter and Cocoa Mixture:
- While the dough is resting, prepare the butter mixture. Place butter cubes in a mixer, add cocoa powder, and knead until you achieve a homogeneous mixture.
- Reserve this chocolate butter in the fridge.
3. Layering the Pastry:
- On a floured surface, roll out the dough, maintaining a ‘cross’ shape.
- Place the chocolate butter in the center.
- Fold the dough over the butter, ensuring it’s entirely covered.
- Roll out and fold the dough multiple times, refrigerating in between each fold. This process is crucial for creating the layers in the puff pastry.
4. Preparing the Hazelnut and Praline Cream:
- In a bowl, melt the butter.
- Add fleur de sel, soft brown sugar, and ground hazelnuts. Combine using a spatula.
- Introduce the egg and pralin feuilletine paste to the mixture. Once combined, refrigerate the cream for one hour.
5. Assembling the Galette:
- Roll out the rested puff pastry on a floured surface and cut two discs using a 20cm mousse ring.
- Place one disc on a baking sheet. Brush the rim with the prepared egg wash.
- Pipe the hazelnut and praline cream in a spiral on the disc, leaving a small border. Don’t forget to insert a trinket for the traditional surprise!
- Cover with the second pastry disc, pressing the edges to seal. Crimp the edges with a knife for decoration.
- Refrigerate the assembled galette overnight.
6. Baking:
- The next day, preheat your oven to 180°C.
- Take the galette out of the fridge and flip it gently.
- Brush the surface with the remaining egg wash for a golden finish.
- Score the surface with a knife in a decorative pattern and prick a few holes to allow steam to escape.
- Bake in the preheated oven for about 40 minutes or until golden brown.
7. Finishing Touch:
- Once baked, remove the galette from the oven and immediately brush with a thin layer of cane sugar syrup. This will give your galette a beautiful shine.
- Return the galette to the oven for about 30 seconds to set the syrup.
- Remove and let it cool on a rack.
Other Delicious Recipes You May Also Enjoy!!
- No-Bake Chocolate Coconut Cookies
- Caramel Apple Eclair Cake
- Salted Caramel Chocolate Cake
- Pear Galette: Simple, Perfect Dessert!
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