Chocolate Coconut King Cake Galette Buouny Style

Ingredients

• 2 rolls Puff pastry (Thawed if frozen, each roll about 250 g)
• 100 g Unsalted butter (At room temperature, very soft)
• 80 g Granulated sugar (Finely ground)
• 2 units Eggs (Large, at room temperature)
• 80 g Grated coconut (Unsweetened, fresh or in a bag)
• 100 g Dark chocolate chips (Minimum 70% cocoa; replace with milk chocolate for a "buouny" effect)
• 2 units Egg yolk (for glazing) (Beaten with a tablespoon of water or milk)
• 2 tbsp Water (To moisten the edges before sealing)
• 1 unit Bean (Optional, to place in the filling)

Instructions

1. Prepare the filling

   In a bowl, cream the soft butter with the sugar until a pale mixture forms. Add the eggs one at a time, mixing well after each addition. Fold in the grated coconut then the chocolate chips. Set aside.

   Time: PT10M

2. Spread the filling on the first disc

   Transfer the mixture into a pastry bag (or use a spoon) and spread it evenly over the first puff pastry disc, leaving a free edge of about 2 cm.

   Time: PT5M

3. Moisten the edges and assemble the two discs

   Lightly brush the free edges of the first disc with water. Place the second puff pastry disc on top, then press firmly on the edges to seal.

   Time: PT5M

4. Trim the excess pastry

   With a sharp knife, cut away the excess pastry around the edge. Keep the trimmings to make small palmiers or decorations.

   Time: PT5M

5. First glaze

   Brush the surface of the galette with half of the beaten egg yolk (diluted with a little water).

   Time: PT2M

6. Chill in the refrigerator

   Place the galette on a baking sheet lined with parchment paper and refrigerate for at least 1 hour (ideally overnight) so the pastry relaxes and the layers stay well separated.

   Time: PT1H

   Temperature: 4°C

7. Second glaze and decoration

   Remove the galette from the refrigerator, brush it with the second egg yolk. Decorate as you like (patterns, leaves, etc.) then cut four small openings 1 cm deep to let steam escape.

   Time: PT5M

8. Baking

   Bake the galette in the preheated oven at 200°C for 30 minutes, until it is nicely golden and the puff pastry has risen well.

   Time: PT30M

   Temperature: 200°C

9. Rest and serving

   Let the galette rest for 10 minutes out of the oven before cutting. Insert the bean into the filling before serving.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Puff pastry: shortcrust pastry
• Instead of Unsalted butter: margarine
• Instead of Granulated sugar: cane sugar
• Instead of Eggs: organic free-range eggs
• Instead of Grated coconut: coconut flakes
• Instead of Dark chocolate chips: milk chocolate
• Instead of Egg yolk (for glazing): whole beaten egg
• Instead of Water: milk
• Instead of Bean: porcelain figurine

Equipment Needed

• Mixing bowl
• Whisk or electric mixer
• Silicone spatula
• Pastry bag (or zip-top plastic bag) (optional)
• Kitchen brush
• Rolling pin (optional)
• Baking sheet
• Parchment paper
• Sharp knife
• Ruler or adjustable ring (24 cm) (optional)
• Oven
• Refrigerator

Critical Steps — Do Not Skip

• Moisten the edges and assemble the two discs
• Chill in the refrigerator
• Second glaze and ventilation cuts
• Baking at 200°C for 30 minutes

Chef Tips from the Video

• Use high-quality butter for a more flavorful puff pastry.
• Cooling the filling before spreading it on the pastry prevents the pastry from becoming soggy.
• For an even shinier glaze, add a teaspoon of milk to the egg yolk.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; puff pastry loses its flakiness.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated.
• Assemble the galette and refrigerate overnight; bake it on the same day.