Gluten-free King Cake, pear and chocolate

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.

Preparation time: 20 minutes

Cooking time 30 minutes

Total time 50 minutes

Difficulty: Beginner

Servings: 8

Special diet: suitable for gluten-free diet

Ingredients

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.
2
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.
3
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.
4
4- Cooking
- Bake for 30 to 35 minutes , until the galette is golden brown.
- Allow to cool slightly before serving.

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