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Chocolate and tonka bean galette des rois

Servings: 8


  • 140 g caster sugar
  • 125 g salted butter softened
  • 100 g ground almonds
  • 50 g chocolate/cocoa powder
  • 2 eggs, medium
  • 1 tonka bean grated
  • 2 packs ready made butter puff pastry on a roll
  • 1 yolk for brushing the pastry


  • Preheat your oven to 200c.
  • Blend the butter with the sugar then add the almonds and cocoa/chocolate powder. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.
  • If using a block: divide the puff pastry into two and roll out to 5mm thick. Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. Paint the border with the egg yolk.Then lay the other circle on top, sealing the edges with a fork. You could then carve designs into the top, taking care not to pierce the pastry. Make a little slit in the middle to let steam escape then brush the top with the egg yolk.
  • If using the ready made rolls, unfurl them. Place a plate on top and cut out two circles. You can use a tart tin or place them flat on parchment paper.
  • To differentiate the galettes, I carved different shapes in the pastry on top. 
  • Brush the top with the egg yolk.
  • Chill for half an hour or so in the fridge.
  • Bake in the oven at 200C/400F until golden brown. You can serve warm or cold.