Recipe Review: Chocolate-Hazelnut Galette des Rois

Introduction

This is quite a recipe. It’s a fair amount of work, especially if you are making the puff pastry yourself. Nonetheless, the final product is incredibly rewarding given the difficulty and uncertainty that goes into the construction. It tastes great as well. Make sure to set aside plenty of time to make this though.

Recipe Outline

Recipe: Chocolate-Hazelnut Galette des Rois	Special Equipment: Food Processor
Source: Dessert Person	Time: 7 hours
Author: Claire Saffitz	Difficulty: 3/5
Type: Dessert (Baking)	Score: ★★★★☆

Making The Puff Pastry

Tip 1: Keeping things chilled by putting the bowl back in the freezer for a bit between each step. Consider putting the box grater and rolling pin in the freezer first as well.

Tip 2: If the dough isn’t forming and it’s too dry then consider adding up to an extra 1/4 cup of water.

Making The Frangipane

Tip: Blanch the hazelnuts as follows. Bring 3 cups of water to a boil in a medium or large pan. Once boiling, add 4 tbsp of baking soda (it will foam). Add the hazelnuts to the boiling water. Do not let the water boil over or boil too aggressively. Also have a medium bowl of ice/cold water ready. After three minutes carefully remove a single hazelnut and see if the skin is peeling off. If so, proceed. Otherwise, boil another minute and test again. Drain the hazelnuts into a colander. Place the hazelnuts in the cold water for 15 seconds and then drain into the colander again. Use paper towels to gently remove the skins from the hazelnuts.

Making And Baking The Galette

Tip: This video does a good job of illustrating the process. Note that their crimping is much more significant than the one Dessert Person recommends. In hindsight, a more elaborate crimping would have been better (this would have required a slightly more space around).

Final Product

Key Takeaways

• Feel free to score an intricate pattern on the top of the cake or use a more intricate crimping pattern.
• This recipe is rather difficult and takes a while to do.
• Final Score: 4/5 – This is quite an undertaking, but the end result is worth it. It’s delicious and great practice for working with puff pastry.