Galette des rois, chocolate hazelnut cream
- 2 rouleaux de pâte feuilletée
- 200g de chocolat noir
- 5 jaunes d'œufs
- 100g de sucre en poudre
- 150g de noisettes poudre Daco Bello
- 60g de beurre doux
- 2cl d'eau
Prepare the hazelnut cream:
Melt the chocolate in a bain-marie, then keep it off the heat to cool.
Blanch 4 egg yolks with 100g of sugar, then add the hazelnut powder and soft butter.
Mix well, then add the warm melted chocolate.
For mounting :
Preheat the oven to 180°C (th.6).
Whisk the remaining egg yolk with a little water to make the egg wash.
Assemble the cake:
Spread a little gilding on the edge of the first disk of dough, then garnish it with cream to a thickness of 1 cm (don't forget the bean).
Then place the 2nd disk on top, seal the edges well and mark them by crisscrossing them with the blade of a knife, in one direction then the other.
Brown the top and leave to cool for 1/2 hour.
Brown again and make designs with the blade of a knife.
Then bake at 180°C for 30 min.
Allow to cool a little before consuming.