Chesnut and Chocolate Kings cake

It’s my birthday and though I am back on le Regime, I am going to treat myself today and bake a chestnut and chocolate galette. I have had too many cupcakes in December and the sight of one gives me stomach pains so let’s try an old French staple. Though I am inspired by the traditional French “Galette des Rois” I
am going to make it a little original by adding chestnut and chocolate chips. Yummy!

We eat la Galette for the Epiphany holiday and usually hide a surprise inside. The one who finds it is crowned king or queen of the day.


Pepperidge Farm Frozen Puff pastry sheets (2) – defreeze day before
some white flour to roll the dough
1 egg
Butter cooking spray

Bob’s Red Mill Almond Meal flour (1 cup)
Almost extract
1 cup salted butter (a little soft)
3/4 cup of confectionery sugar
2 eggs
2 tbs chocolate chips
crumbs of chestnuts (about 6 roasted/boiled)
a splash of rhum
a splash of almond extract

Mixing in everything for the filling is easy. I start by the eggs with the sugar than butter than almond. Save the chestnuts and chocolate chips to place them on top of the basic filling when it is dressed on the dough.

Dealing with the crust in a small NY kitchen without many utensils is a little bit more tricky so here are my tips. Use a pizza pan and a smooth yet strong glass.

Turn the pan upside down put some flour all over it and on the glass then spread the first sheet of dough so that you can cut around the top in a circle shape. Do the same thing with the second sheet put then cut at the base of the pan so this circle is larger. Keep the left over for a small quiche or cinnamon rolls.

Clean it up , dry, spray with Pam butter or just butter! Lay the larger sheet , spread the filling leaving 1 each all around in diameter.

Dip a piece of cotton or a brush in the remaining egg that you have whipped for an egg wash and put some in the empty space it will work as glue for the second piece of dough you can lay on top. Turn the sides in and press so there is no wholes. Continue patting the top of the cake all over with the egg wash.

Put in pre-heated oven 350 degrees. Make sure you turn the cake clockwise untill all the sides are heavenly golden. Then turn the pie upside down and gold the bottom or it might not be cooked inside . Do the same clockwise thing . Turn it around one more for 5 minutes and it is cooked. So depending on the over 30 to 40 minutes. But really just follow your instincts and the gold…. wait 20 minutes and eat. You can also eat cold or re-heat .

PS: you can draw motifs on top and on the edges with a spoon or something smooth but for your first time be careful because you can’t cut into the dough or the filling would spread.

Voila and it is delicious!!!

Published in: on January 9, 2010 at 4:40 pm  Leave a Comment  
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