Step 1

Before starting this Hazelnut and Praline Galette des Rois recipe, organise the necessary ingredients for the chocolate puff pastry.

Step 2

Four the dough: Shape the flour into a fountain.

Step 3

Add the salt...

Step 4

... and water at room temperature.

Step 5

Work the dough with your fingertips, gradually incorporating the flour...

Step 6

... until you get a homogeneous dough ball.

Step 7

Using a knife, score the top of the ball with a cross. The dough is ready.

Step 8

Wrap the dough in cling film and refrigerate for at least 30 minute.

Step 9

In the meantime, placed the butter cut into cubes in the stand mixer recipient.

Step 10

Add the cocoa powder...

Step 11

... and knead with the flat beater...

Step 12

... until the chocolate butter is homogeneous. Reserve in the fridge.

Step 13

For the turns: Place the dough on a floured surface.

Step 14

With your fingers, squash the four corners of the ball. Roll out the ball, maintaining the 'cross' shape. The centre of the cross should be thicker.

Step 15

Place the chocolate butter in the centre.

Step 16

Fold one side of the dough over the butter.

Step 17

Fold the opposite side and tap the centre with a rolling pin to even the butter.

Step 18

Fold the right side over, then the left.

Step 19

Roll out lengthwise. I used a manual laminator for this recipe, but this operation can be done with a rolling pin.

Step 20

Fold the dough into three parts. Fold the right side first, then the left.

Step 21

Roll out the pastry again, lengthwise.

Step 22

Fold the dough into three parts.

Step 23

Start by folding the right third over...

Step 24

... then the left side. Wrap the dough in cling film and refrigerate for at least 30 minutes. The first two folds are now done. Puff pastry needs to be folded 6 times.

Step 25

Place the ball on a floured surface. Roll out lengthwise.

Step 26

Fold the dough into three parts. Start by folding the right third over...

Step 27

... then the left side. Make sure the edges are perfectly lined.

Step 28

Give the dough a quarter-turn...

Step 29

... and roll out again...

Step 30

... lengthwise.

Step 31

Fold the dough into three parts.Fold the right side first, then the left. Make sure the edges are perfectly lined. Make a mark in the dough by sticking 4 fingers in. This means the dough has been folded 4 times. This is a great way to always remember how many times the dough was folded, in the event you want to continue the folding process later or if someone else does.Wrap the dough in cling film and refrigerate for at least 30 minutes.

Step 32

Place the dough on a floured surface.

Step 33

Roll out the pastry, lengthwise.

Step 34

Fold the dough into three parts. Start by folding the right third over...

Step 35

... then the left side. Make sure the edges are perfectly lined.

Step 36

Roll out the dough again...

Step 37

... lengthwise.

Step 38

Fold the dough into three parts.Start by folding the right third over...

Step 39

... then the left side. Make sure the edges are perfectly lined.

Step 40

The turns are now done. Wrap the dough in cling film and refrigerate for at least 30 minutes. At this stage, you can store the puff pastry up to 3 or 4 days in the fridge, and for several weeks in the freezer.

Step 41

For the hazelnut and praline cream: Prepare all the ingredients.

Step 42

Place the butter in a bowl.

Step 43

Melt over a bain-marie in the microwave. Add the fleur de sel.

Step 44

Add the soft brown sugar...

Step 45

... and ground hazelnuts.

Step 46

Combine with a spatula (not with a whisk) in order not to incorporate any air.

Step 47

This is what the result should look like.

Step 48

Add the egg at room temperature...

Step 49

... and combine well.

Step 50

Add the pralin feuilletine paste (or almond/hazelnut praline paste)...

Step 51

... and combine carefully.

Step 52

Refrigerate for one hour.

Step 53

Transfer the cream into a piping bag and set aside. The use of a nozzle is not necessary.

Step 54

Assembling the cake: Roll out the puff pastry to a strip with dimensions of approximately 45 x 25cm. Thickness should be about 4 or 5 mm.

Step 55

Using a mousse ring 20cm, cut two discs of pastry. Cut the pastry with a knife along the ring.

Step 56

Line a perforated baking sheet with a sheet of greaseproof paper. Place the pastry disc over the baking sheet.

Step 57

Using a pastry brush, glaze the rim of the pastry ring with egg wash.

Step 58

Pipe the cream into a spiral, starting from the centre.

Step 59

Leave a gap of 2 cm from the rim. Don't forget to insert a trinket!

Step 60

Place the second pastry disc on top.

Step 61

Press firmly with your fingers to seal both edges. Make sure the edges line up perfectly.

Step 62

Crimp the edges with a knife.

Step 63

This is what the result should look like. Cover with a cloth and refrigerate overnight.

Step 64

The next day: Take the galette out of the fridge.

Step 65

Flip the galette on the baking parchment.

Step 66

Glaze the surface with egg wash.

Step 67

Score the surface of the pastry, creating a swirl shape with the tip of the knife...

Step 68

... and prick the pastry a couple of times on the surface. I recommend pricking the pastry where the swirl lines are so the holes are not visible.

Step 69

Place in a fan-assisted oven preheated at 180°C (gas 4)...

Step 70

... and bake for 40 minutes.

Step 71

When cooked, remove from the oven.

Step 72

Using a brush, apply a thin layer of cane sugar syrup over the surface...

Step 73

... as shown here in the photo.

Step 74

Place the galette in the hot oven for about 30 seconds, making sure the sugar doesn't cook and turn white.

Step 75

Remove from the oven.

Step 76

The syrup should be dry when you touch the surface.

Step 77

Place the galette on a rack and set aside to cool. Enjoy cold or warm!