Description
These mini galettes des rois are delicate puff pastry treats filled with a rich almond paste, combined with fresh pear and dark chocolate for a delightful twist. Traditionally enjoyed to celebrate the Epiphany, these elegant desserts are perfect for sharing and impressing guests with their flaky texture and luscious filling.
Ingredients
Puff Pastry
- 2 sheets puff pastry (store-bought or homemade)
Almond Paste Filling
- 2/3 cup (75g) almond flour
- 1/3 cup (50g) confectioners sugar
- 1/2 tablespoon honey
- 1 tablespoon water
- 2 drops almond extract (optional)
Fruit and Chocolate Filling
- 1 pear, peeled, cored, and minced
- 8 pieces dark chocolate
Finishing
- 2 egg yolks, beaten (for brushing)
- 2 tablespoons maple syrup (for brushing)
Instructions
- Prepare the almond paste: In a mixing bowl, combine almond flour, confectioners sugar, honey, water, and almond extract until a smooth paste forms. Shape the mixture into a log, wrap it tightly in cling film, and chill in the refrigerator for about 15 minutes to firm up.
- Prepare the baking sheet: Line a baking sheet with parchment paper and set it aside to keep the galettes from sticking during baking.
- Cut the pastry circles: Unfold both puff pastry sheets and use a cookie cutter or tartlet mold to cut out an even number of circles. Arrange these circles on the prepared baking sheet.
- Assemble the galettes: Place a small mound of almond paste in the center of half the pastry circles, leaving about 0.25-inch (1/2 cm) border around the edges. Add minced pear pieces and one piece of dark chocolate on top of the almond paste. Optionally, add a trinket or bean inside the filling for tradition.
- Seal the galettes: Lightly brush the edges of the filled circles with beaten egg yolk, then place the remaining pastry circles over them. Press the edges down gently and seal using a fork. Brush the tops with beaten yolk, create decorative patterns with a knife, and prick the top with a toothpick to allow steam to escape during baking. Chill the assembled galettes in the refrigerator for 30 minutes.
- Bake: Preheat the oven to 350°F (180°C). Before baking, brush the chilled galettes with an additional layer of beaten yolk and a layer of maple syrup for a glossy finish. Bake for 20 minutes or until they turn golden brown and puff up beautifully.
- Cool and serve: Transfer the baked mini galettes to a cooling rack and allow to cool slightly. These treats are best enjoyed at room temperature or lukewarm for optimal flavor and texture.
Notes
- You can substitute dark chocolate with milk or white chocolate, but dark chocolate provides the best flavor contrast.
- For a vegan version, replace egg yolk with a plant-based egg wash or milk alternative and use vegan puff pastry.
- The almond extract is optional but enhances the nutty flavor of the filling.
- Adding a traditional fève or small trinket inside one galette is a fun way to honor the Epiphany tradition.
- Make sure the dough circles are sealed properly to prevent leakage of the filling during baking.
- Leftover galettes can be stored in an airtight container for up to two days; reheat slightly before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
