Chocolate and Praline King Cake

Ingredients

• 200 g White sugar (For the praline caramel)
• 30 ml Water (For the praline caramel)
• 100 g Shelled hazelnuts (To caramelize with the sugar)
• 100 g Sliced almonds (To caramelize with the sugar)
• 150 g Unsalted butter (To soften at room temperature)
• 3 Eggs (Add one at a time, at room temperature)
• 100 g 70% dark chocolate (Melt gently)
• 50 g Hazelnut powder or almond powder (To thicken the cream, choose according to preference)
• 80 g Homemade praline (Obtained after blending the caramel with the nuts)
• 2 discs Inverted puff pastry (Each disc about 24 cm in diameter, homemade or store‑bought)
• 1 Egg (for glaze) (Beat with a little water)
• 1 Fève (Place in the filling before sealing)

Instructions

1. Prepare the praline caramel

   In a saucepan, combine the sugar and water. Heat over medium heat, stirring lightly until the thermometer reads 118 °C.

   Time: PT5M

2. Caramelize the nuts

   Add the hazelnuts and almonds to the caramel. Stir constantly. A white film forms; continue cooking until it melts and the mixture turns a golden brown.

   Time: PT5M

3. Spread and cool the praline

   Pour the mixture onto a sheet of parchment paper and spread into an even layer. Let cool completely (about 30 min) until it hardens.

   Time: PT30M

4. Blend the praline

   Once hard, place the caramel in a hand‑blender and blend until you obtain an almost liquid paste.

   Time: PT5M

5. Prepare the chocolate‑praline cream

   In a bowl, cream the softened butter with the sugar until smooth. Add the eggs one at a time, beating between each addition. Fold in the hazelnut (or almond) powder, the homemade praline, then the melted chocolate. Mix until homogeneous.

   Time: PT15M

6. Prepare the puff pastry discs

   If using homemade pastry, roll it into two discs of 24 cm diameter. Otherwise, roll out the store‑bought discs on a lightly floured surface.

   Time: PT10M

7. Fill the galette

   Fill a piping bag with the cream. Place a thick rope of filling in the centre of the first disc, leaving about 2 cm of border. Insert the fève into the filling.

   Time: PT5M

8. Assemble the two discs

   Cover with the second disc. Press the edges with your fingers to seal, then smooth with the back of a fork or fingers. Use a knife to trim the outline so as not to crush the edges.

   Time: PT5M

9. Chill

   Place the galette on a baking sheet lined with parchment, cover with plastic wrap and refrigerate for at least 1 hour (ideally overnight).

   Time: PT1H

10. First glaze and second rest

    Remove the galette, brush the top with a mixture of beaten egg and a little water. Return to the refrigerator for 10 minutes.

    Time: PT10M

11. Second glaze, patterns and vents

    Brush again with the egg. Draw light patterns with the tip of a knife or toothpick. Cut 2‑3 small vents in the centre and edges to let steam escape.

    Time: PT5M

12. Weight the galette

    Place a second baking sheet (or a sheet of parchment) on the galette and add weights (bricks or dried beans) to prevent excessive puffing.

    Time: PT2M

13. Bake

    Preheat the oven to 180 °C. Bake the galette for 30‑35 minutes until well browned and the pastry is cooked through.

    Time: PT35M

    Temperature: 180°C

14. Cool down

    Remove the galette from the oven, take off the weights and the sheet, let cool on a rack before serving.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of White sugar: Cane sugar
• Instead of Shelled hazelnuts: Pecans
• Instead of Sliced almonds: Macadamia nuts
• Instead of Unsalted butter: Vegetable margarine
• Instead of Eggs: Flax eggs (for vegan version)
• Instead of 70% dark chocolate: Milk chocolate
• Instead of Hazelnut powder or almond powder: Almond flour
• Instead of Inverted puff pastry: Store‑bought puff pastry
• Instead of Egg (for glaze): Plant‑based milk for glaze

Equipment Needed

• Heavy‑bottom saucepan
• Kitchen thermometer
• Silicone spatula
• Immersion blender (e.g., Cook Expert)
• Mixing bowl
• Electric or hand whisk
• Piping bag with #16 tip
• Rolling pin
• Adjustable pastry ring (24 cm) (optional)
• Chef’s knife
• Baking sheet
• Parchment paper
• Cooling rack (optional)
• Baking weights (brick or dried beans) (optional)

Critical Steps — Do Not Skip

• Properly caramelize the sugar‑water mixture to 118 °C.
• Achieve a smooth praline without lumps by blending.
• Seal the edges of the two pastry discs without crushing them.
• Make vents to prevent the galette from cracking during baking.

Chef Tips from the Video

• Use inverted puff pastry (butter inside) for an even lighter flaky texture.
• Melt the chocolate in a bain‑marie to prevent burning.
• For a more intense flavor, add a pinch of fleur de sel to the filling.

Troubleshooting

Storage

Refrigerator: Store the galette in an airtight container for 2‑3 days.

Freezer: Wrap individually in plastic film then freeze for up to 1 month.

Room temperature: Do not leave at room temperature for more than 4 hours.

Make-Ahead Tips

• The praline can be made 2 days ahead and kept refrigerated in an airtight jar.
• Homemade puff pastry can be made the day before and kept chilled.
• The filling can be prepared ahead and kept refrigerated, covered with plastic film.