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All-chocolate frangipane galette
An original galette des rois made with classic cocoa puff pastry and a soft, melt-in-the-mouth chocolate frangipane insert, enhanced by delicate decorative scoring.
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Cocoa butter for puff pastry
Techniques covered
- Making a cocoa butter
- Shaping butter prior to the layering process
- Flavoring a butter
- Shape a dough prior to the layering process
- Preparing a base dough
- Laminate the dough
- Making cocoa puff pastry
- Flour a work surface
- Using a dough sheeter
- Making a single fold
- Roll the dough with a sheeter
- Rolling out puff pastry
- Cutting puff pastry
- Making a pastry cream
- Pasteurizing a mixture
- Flavoring a cream
- Making almond cream
- Thinning a cream
- Making marzipan-flavored cream
- Scoring a product before baking/cooking it
- Using a brush
- Baking a King cake
- Decorating a King cake
- Egg washing a dough with a brush
- Assembling a Viennese pastry
- Assembling a galette
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