An original and delicious galette that everyone will love

Epiphany is a celebration synonymous with sharing and indulgence, and what better way to break with tradition than with a pear, chocolate, and frangipane galette des rois? This gluten-free version is a true delight for those who love fruity and chocolatey flavors. Easy to prepare with ready-made puff pastry, it's perfect for celebrating Epiphany.

Gluten-free King Cake, pear and chocolate

France

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Preparation time: 20 minutes Cooking time 30 minutes Total time 50 minutes

Difficulty: Beginner Servings: 8 Special regime:

Suitable for gluten-free use

Recipe themes: Epiphany ​

Ingredients

Portions

• 2 Gluten-free puff pastry, ready to use

• 150g of almond flour

• 150 g of caster sugar

• 100g softened butter (or margarine for a lactose-free version)

• 3 eggs (We will keep one yolk for glazing)

• 1 tsp bitter almond extract (optional)

• 2 ripe but firm pears, peeled and cut into small slices

• 100g dark chocolate, chopped or in chips

• 1 bean (for tradition!)

• 1 tsp of milk (to be mixed with the egg yolk, for the egg wash)

Preparation

1. 1. Prepare the pears

   • Peel the pears, remove the cores and cut them into quarters, then into slices
   • Fry them for about ten minutes in a pan with a knob of butter and sprinkle with a tablespoon of sugar.
   

1. 2. Prepare the frangipane

   • Preheat the oven to 180°C (350°F)
   • In a bowl or food processor, mix the softened butter and sugar until the mixture is creamy.
   • Add the eggs (2 eggs and one egg white) one by one, mixing well.
   • Incorporate the almond powder and bitter almond extract to obtain a smooth cream.
   •  
   

1. 3- Assemble the galette

   • Place a circle of dough on a baking sheet lined with parchment paper.
   • Spread the frangipane in the centre, leaving a 2 cm border. Insert the bean into the frangipane.
   • Arrange the pear slices on top of the frangipane
   • Sprinkle with grated chocolate or chocolate chips.
   • Cover with the second circle of dough and seal the edges by pressing them lightly. Press the edges with a fork.
   • Draw patterns on top with the tip of a knife without piercing the dough, make a chimney (small hole) in the center of the dough for steam to escape and brush with egg yolk mixed with a teaspoon of milk for a nice golden finish.
   

1. 4- Cooking

   • Bake for 30 to 35 minutes , until the galette is golden brown.
   • Allow to cool slightly before serving.

Keywords: gluten-free pear and chocolate galette des rois, gluten-free galette, Epiphany recipe, gluten-free dessert, original galette des rois

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