The recipe for Cyril Lignac's chocolate galette des Rois ("A delight!")

She is the queen of the month of January, since we would not imagine our snacks without her, throughout this winter month, we are talking here about the galette des Rois! Unmissable and incomparable, every year, we await the epiphany impatiently to draw the kings and enjoy a good slice of galette . Some like it in its traditional version, frangipane , others are tempted by a Galette des Rois with apple and the southerners, will only tell you about the Kingdom, a candied fruit brioche that makes your taste buds tingle. However, this year, we opt for a chocolate galette des Rois , thought by the sacrosanct of pastry, Cyril Lignac! HE unveiled in the show Tous en Cuisine his flagship recipe, the one that satisfies the stomachs of his loved ones and that will sublimate our month of January.

How to make Cyril Lignac's chocolate king cake?

Preparation time:35 minutes
Cooking time:50 minutes

For the puff pastry and the gilding, you will need:

• 2 rolls of puff pastry
• 1 egg
• 1 egg yolk
• 1 tbsp. water

For the chocolate cream, you will need:

• 30 cl of whole milk
• 20g caster sugar
• 20g cornstarch
• 85g chopped milk chocolate
• 85g chopped dark chocolate

For the syrup, you will need:

• 100g water + 100g sugar

Recipe:steps to prepare Cyril Lignac's chocolate galette des rois

1. Preheat the oven to 200°C.
2. In a bowl, combine the cornstarch and sugar. Boil the milk and pour some over the cornstarch/sugar mixture, pour the rest and boil again for 2 minutes. Remove from heat. Add the two chocolates to the cooked cream and let cool.
3. Prepare the glaze for the galette, mix the egg with the egg yolk and water. Pour the sugar and water into a saucepan, bring to the boil and set aside.
4. Preferably on a perforated plate, place the parchment paper, place the puff pastry and over the stainless steel circle, cut out a circle 18 cm in diameter with a knife, do it a second time for the 22 hat cm in diameter. Spread the chocolate cream in a snail shape starting from the center, leaving 2 cm on the edges, place the bean, using a brush, coat the edges with water. Place the second disc of dough and weld the edges together so that they are well glued without leaving any air.
5. Chiquette the sides of the galette with a small paring knife. Lightly brown the top with a brush. Using the small knife, nicely scratch the pancake.
6. Bake for 15 minutes. Then 45 minutes at 180°C.
7. At the end of cooking, using your clean brush, spread a thin film of syrup. Leave to cool.

The Galette des Rois:should you make it at home or buy it in the supermarket?

As with all cakes, we recommend that you make them yourself. Indeed, 60 million consumers recently published an article explaining that the supermarket galettes des Rois were not always the best option. In the latter, the composition has a low level of almond powder , an ingredient which, as we recall, is essential in the production of frangipane. Therefore, to treat yourself and enjoy a galette with a good quality/price ratio, we will favor a recipe to make at home, as attached that of Cyril Lignac .

Is the galette des Rois fattening?

Like any gourmet recipe, the galette des Rois has a particularly high calorie content. Indeed, in its frangipane version , it takes 500 calories for 100 g , which represents a share. When it is consumed in an exceptional way, it is not very dramatic. However, if you are greedy and you cannot resist the call of a second part of galette , this can quickly be felt. The butter of the puff pastry and the sugar of the frangipane make it a calorie bomb! You can therefore cook a light version, made up of yogurt, apples, raspberries... To enjoy yourself without thinking about your weight!