{"id":2936,"date":"2014-01-18T18:25:38","date_gmt":"2014-01-18T17:25:38","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=2936"},"modified":"2014-01-18T23:25:11","modified_gmt":"2014-01-18T22:25:11","slug":"recipe-galette-des-rois-with-chocolate-ganache","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/laminated-doughs\/recipe-galette-des-rois-with-chocolate-ganache","title":{"rendered":"Recipe: Galette des rois with chocolate ganache"},"content":{"rendered":"

After last week’s traditional galette des rois<\/a>, I wanted to try a more original recipe without almonds<\/strong> (read what a galette is<\/a>, if you don’t know it). I am a chocolate addict<\/strong> and, oh, what a coincidence<\/em>, in a magazine I found a recipe<\/strong> of a galette des rois with chocolate ganache<\/strong> by Nicolas Cloiseau of “La maison du chocolat<\/strong>” in Paris. \"Recipe-Chocolate-galette-des-rois--06\"<\/a> This is the result, which is inspired by that recipe. If you have the chance, you should really get the 60% Kuruba dark chocolate and 37% Monsera milk chocolate<\/strong> that are suggested in the recipe. The chocolate here is used to make a particular ganache<\/strong> which is then cooked and thickened with cornstarch<\/strong> (sort of like a pastry cream). \"Recipe-Chocolate-galette-des-rois--08\"<\/a> As for any product with puff pastry<\/a>, it is very important to respect the rest times of the dough<\/strong>, especially the ones before baking<\/strong>. If the gluten in the dough is not “relaxed” enough, the puff pastry might not rise properly and the decoration on the top will not be visible<\/em>.<\/p>\n

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Galette des rois with chocolate ganache<\/h2>\n
\n \n \"\"Print recipe<\/a>\n