Praline and chocolate mini-galette des rois (French Epiphany cake)

Instructions

For the praline:

Preheat the oven to 180°C.

Place the hazelnuts and almonds on a baking sheet previously covered with a baking mat and roast them for 10 minutes. Let cool completely.

Natacha and Daniela's tip for removing the skin from the hazelnuts (optional): place them in a clean cloth and rub them between your hands several times.

Prepare a dry caramel:

Pour the sugar into a stainless-steel pan (preferably one with a thick bottom). Spread the sugar evenly.

Heat the pan over medium heat until the sugar melts.

Be careful not to stir the sugar. If necessary, spread it lightly if some parts do not melt spontaneously.

Once all the sugar is melted, immediately pour it over hazelnuts and almonds on the baking sheet. Let cool completely.

Once hardened, break the praline into pieces and blend them a little at a time with a powerful blender.

Blend until the powder turns into a paste (this may take about 10 minutes depending on the machine used).

For the mini-galettes:

Preparation of the stuffing:

Cube the soft butter.

In a large bowl, beat the butter with powdered sugar until obtaining a creamy consistency.

Add the almond powder, egg and praline and mix again until smooth. Then, add the chocolate chips.

Assembly:

Take the puff pastry rolls out of the refrigerator one after the other: the colder they are, the easier they are to handle.

Using an 8-cm cookie cutter, cut out discs from the puff pastry (it is usually possible to make 10 discs per pastry roll).

Place the discs on a baking sheet previously covered with a baking mat.

Place 1 tablespoon of filling in the center of the dough, leaving 1 cm free on the edges.

Using a brush, wet the edge of the pastry disc with water before placing a second disc on top and sealing the edge by pressing lightly with your fingers, without pinching.

Repeat until the filling is used up. Chill the mini-galettes in the refrigerator and let them stand for 30 minutes.

Baking:

Preheat the oven to 210°C.

In a small bowl, beat the egg yolk and milk.

Remove the mini-galettes from the refrigerator.

Using a brush, brush each mini-galette without letting the egg yolk mixture run over the edges (it could prevent the puff pastry from puffing up). Brush each mini-galette twice.

Using the blunt side of a knife, draw a pattern on the mini-galettes.

With a small, pointed tool, make a small hole in the center of each cake.

Lower the oven to 180°C and bake for 20 minutes.

Dressing:

In a small saucepan, pour the sugar and water and bring to a boil for 1 to 2 minutes. The sugar must be completely dissolved.

Using a brush, as soon as the mini-galettes come out of the oven, brush them with this sugar syrup to make them shine.

Place the mini-galettes in the MB Original bento box and enjoy them with dried fruit and yogurt.