Galette des rois velvety with milk chocolate and passion fruits

Method

1. 1

   Preheat your oven to 200°C (thermostat 6-7). Meanwhile, melt 65 g of milk chocolate in the water bath or microwave and chop the rest coarsely into pieces.

2. 2

   Cut the fruits of the Passion in half and remove the whole flesh. Then pass it to the Chinese by pressing well to collect only the juice, without the seeds.

3. 3

   In a salad bowl, prepare almond cream by mixing softened butter, brown sugar, eggs, almond powder and flour. Add melted milk chocolate, Passion fruit juice and chopped chocolate chips. Mix until a homogeneous preparation is obtained, then reserve.

4. 4

   Roll the two laminated pasta and cut two circles 27 cm in diameter. Keep the dough drops for another recipe.

5. 5

   On the first circle of dough, spread evenly the almond cream leaving about 2 cm of edge free. Slip the bean into it, then moisten it with a little water with a brush. Place the second circle of dough above and press firmly all around to seal the two pasta together.

6. 6

   Mix the egg yolk with the milk and generously brush the top of the cake. With the tip of a knife, draw decorative patterns, then drill a small hole in the centre and four other holes at the four corners to let the steam escape. Bake for 30 minutes until the cake is golden.

7. 7

   Once cooked and slightly cooled, melt the remaining milk chocolate and pour it elegantly on top. Serve with fresh Passion fruits cut in half.

Nutrition

calories

410 kcal

fatContent

25 g

fiberContent

3 g

sugarContent

20 g

sodiumContent

300 mg

proteinContent

7 g

cholesterolContent

90 mg

carbohydrateContent

40 g

saturatedFatContent

14 g

unsaturatedFatContent

9 g

Indicative values from the source, for the original recipe.

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