Cookie galette des rois

Ingredients

• 125 gsalted butter
• 80 gmuscovado sugar or coconut sugar
• 40 gwhite sugar
• 7 gvanilla sugar
• 1 largeorganic egg
• 230 gplain flour (T55)
• ⅓ teaspoon (2 g)fine salt or fleur de sel
• 4 gbaking powder
• 180 gdark, milk or caramel chocolate, in chips or small pieces
• 2shop-bought all-butter puff pastry sheets, or 500 g homemade puff pastry
• 1egg yolk, mixed with 1 tablespoon milk, for glazing
• To tastechocolate chips
• 250 mlmilk
• 1 largeorganic egg
• 1 heaped tablespooncornflour
• About 30 g, to tastesugar
• 1vanilla pod or 1 sachet vanilla sugar
• 100 gsugar
• 125 gground almonds
• 80 gsoft butter
• 2whole eggs
• 130 gcrème pâtissière

Instructions

1. 1

   Make the custard

   Bring the milk to the boil with the vanilla pod split lengthways. In a bowl, whisk the egg and sugar until pale, then mix in the cornflour. Gradually whisk in the boiling milk, return the mixture to the heat and stir until thickened. Transfer to a bowl, cover the surface directly with cling film and leave to cool.

2. 2

   Mix almond cream

   Cut the soft butter into small pieces and work it with the sugar until smooth and creamy. Beat in one egg, then the second, followed by the ground almonds, mixing well to combine.

3. 3

   Combine the creams

   Use a spatula to fold the almond cream into the crème pâtissière until evenly combined. Spoon into a piping bag, or cover the bowl and refrigerate if not using straight away; it can be kept for up to 48 hours.

4. 4

   Prepare cookie dough

   Melt the butter and leave it to cool until lukewarm. Mix the white, muscovado and vanilla sugars in a large bowl, then stir in the melted butter. Add the egg and mix, then add the sifted flour, baking powder and salt. Stir in the chocolate briefly without overmixing. Lightly flour baking paper, place the dough on it and roll it between two sheets into an even rectangle the same size as the pastry rectangles. Trim to size and freeze for about 30 minutes to firm up.

5. 5

   Shape the pastry

   Line a baking tray with a large sheet of baking paper. Roll the puff pastry to about 3–4 mm thick and cut out two rectangles measuring 16 × 28 cm, or two circles 25 cm across. Freeze them for 20 minutes.

6. 6

   Fill and seal

   Take one pastry sheet from the fridge at the last moment and lay it on the prepared tray. Add the frangipane, then the optional pecan-nut fève and a few chocolate chips. Brush water around the pastry border and carefully place the second sheet on top. Press the edges together firmly with your fingertips.

7. 7

   Glaze and chill

   Brush the top with the egg yolk mixed with milk. Score lines with the tip of a knife and prick the pastry lightly. Freeze the tray for 20 minutes, then take it out of the fridge.

8. 8

   Bake and serve

   Preheat a fan oven to 200°C. Bake the galette at 180°C for about 25–30 minutes, until the pastry is well browned. Take it out, lay the cookie-dough rectangle on top and bake at 180°C for a further 10–12 minutes, until the cookie layer is golden. Transfer to a rack and leave to cool until lukewarm; add a few chocolate chips. Cut with a serrated knife while lukewarm or at room temperature.

What is a cookie galette des rois?

The galette des rois is a French pastry traditionally made with puff pastry and almond frangipane, often served around Epiphany. A small fève is commonly hidden in the filling, and the person who finds it is crowned king or queen for the occasion.

This version adds chocolate and a cookie-dough layer to the familiar buttery pastry and almond filling. Chilling the shaped components helps keep the layers manageable during assembly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 0g protein, 0g carbs, 0g fat.

The pastry and flour contribute much of the carbohydrate, while butter and chocolate bring most of the fat; the eggs and ground almonds provide some protein. Balance a slice with fresh fruit, or serve a smaller piece after a meal with fruit alongside.

The custard and almond filling

Custard first: cook the milk, egg, sugar and cornflour until the mixture thickens, then cool it with cling film touching the surface to limit a skin forming.

Almond cream: beat the soft butter and sugar until creamy, then add the eggs and ground almonds. Folding this into the cooled custard makes the frangipane; use the spatula gently to combine it evenly.

Keeping the cookie layer workable

Cool butter: let the melted butter become lukewarm before mixing it with the sugars and egg, so the dough is easier to handle.

Brief mixing: once the flour and chocolate are added, mix only until combined. Roll the dough between baking-paper sheets, trim it to the pastry dimensions and freeze it until firm enough to transfer.

Sealing and decorating the galette

Border: leave a clear rim around the filling and brush it with water before adding the top pastry sheet. Press the edges together all the way around to contain the frangipane as it bakes.

Finish: glaze the pastry, score it lightly with a knife and prick it before chilling. The recipe suggests a pecan nut as an optional fève; warn guests if you include one.

Watch the two baking stages

Pastry: bake the assembled galette at 180°C for 25–30 minutes, until the pastry is well browned.

Cookie topping: add the chilled cookie rectangle and return the galette to the oven for 10–12 minutes at 180°C. Look for a golden surface, then cool it on a rack before slicing.

Serving and slicing

Let the galette settle until lukewarm or at room temperature so the filling is less likely to spill out when cut. A serrated knife helps saw through the crisp pastry and cookie topping without pressing them flat.

Serve it as a rich dessert or afternoon treat. Coffee or unsweetened tea makes a simple accompaniment; fresh fruit can add a lighter contrast.

Recipe notes & tips

• Cool the custard completely before combining it with the almond cream.
• Chill the cookie dough on baking paper so it is easier to lift onto the galette.
• Keep the pastry cold and work quickly when filling and sealing it.
• Leave a clean border around the filling so the pastry edges can seal properly.
• Use a serrated knife and a gentle sawing motion for neat slices.

Variations

• Chocolate choice: use dark, milk or caramel chocolate, as listed, for a different level of sweetness.
• Round shape: cut two 25 cm pastry circles instead of 16 × 28 cm rectangles.
• Pecan fève: tuck a pecan nut into the frangipane if you want a hidden token.
• Vanilla option: use a vanilla pod or vanilla sugar for the custard.
• Extra chips: scatter a few chocolate chips over the galette after baking, as directed.

Common mistakes to avoid

• Warm cookie dough: it can be difficult to transfer; freeze the rolled rectangle for about 30 minutes first.
• Overmixed dough: it may lose the intended texture; stop mixing once the flour and chocolate are incorporated.
• Filling too close to the edge: the border will be hard to seal; leave a clear rim and moisten it before topping.
• Skipping the chill: soft pastry is harder to handle; chill the pastry shapes and assembled galette for the stated times.
• Cutting while very hot: the filling can escape; let the galette cool until lukewarm or room temperature.

How to store

Keep the cooled galette covered in the fridge and eat within 2 days for best texture. Reheat individual slices briefly in a low oven until warmed through; the pastry is likely to soften in a microwave.

Frequently asked questions