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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Top 9 best French chestnut desserts. Ode a la chataigne.

Well I do love chocolate and coffee too but I have a soft spot for chestnuts dating back from my childhood. Chestnut translates to chata^igne or marron. I spent all my summers with my grandmother Paulette in Brive la Gaillarde in Correze. Basically in the South center of France where winters can be very cold and nutritious food such as nuts are a staple in local recipes. I like plain roasted chestnuts but it is the sugary version that has become comfort food for me. It can add up in calories so I am making low calories version with Splenda but here are my favorite French desserts with chestnut.

1. Chesnut spread

Chestnut, vanilla and sugar mashed together. Some people use it as jam, I think it works straight from the spoon (like Nutella) or mixed in with plain yogurt.

chestnut spread

2. The legendary marron glace

Very expensive because the cooking process is very long and difficult. It is presented in individual gold wrappers as they are very fragile. They have always been a little too sweet for me.

marrons glaces

3- Macaron a la chataigne

A rare and seasonal offer from Laduree. Chestnuts with almond paste! Waowwww!

macarons a la chataigne

4- Mont Blanc

The white part can be yogurt or at Angelina salon de the in Paris a mix of meringue and whipped cream.

mont blanc Angelina

5- Chestnut Ice Cream

Also rare and hard to find but sooo tasty

chestnut ice cream

6/ Maron Suis’

A chestnut mousse dessert that can be found in most supermarkets in France. Amazing and cheap 🙂

maron sui's

7/ La buche a la chataigne

The traditional French Xmas dessert (the Xmas log) can be made with chestnuts . Either in a frozen version with vanilla and pear. Or with chocolate in the more traditional way (with biscuit and butter). Lenotre has announced the release for this Xmas of a Buche designed with Kenzo with chestnut and green tea!!! Hope I will be in Paris to taste it.

Buche Lenotre Kenzo

8/ La barquette aux marrons

In the shape of a boat this almond, chestnut and chocolate dessert can be found in some patisseries.It is very dense and full of flavors.

barquette aux marrons

9/ La charlotte aux marrons

A chestnut mousse surrounded by wafers with a chocolate frosting. Lenotre made one that I was praying to get as my birthday cake.I think it was called la Chataigneraie.


What can I say? I am a BIG fan.