Galette des Rois with hazelnut cream and Gianduja

Gianduja

Preheat your oven at 150 C / 300 F degrees.

Place your hazelnuts on a baking tray covered with parchment paper.

Cook for 20 minutes.

Let cool down a few minutes then place at the center of a clean linen.

Rub the hazelnuts against one another to remove the skin.

Place the hazelnuts without skin in your blender with icing sugar and mix for a few minutes until you get a smooth texture.

Add the melted chocolate, combine.

Pour into small chocolate molds or in a container covered with cling film with 2 cm thickness.

Set your Gianduja aside in your fridge for 24 hours before eating it or using into pastries.

Inverted Puff Pastry

Pour 200 g flour with the salt in your food processor bowl. Add the cream and water while mixing at low speed (2 on a scale from 1 to 6).

Remove the pastry, shape a ball and place into a clingfilm. Set aside in your fridge for 2 hours.

Place the butter and the rest of the flour in the bowl, mix for 2 minutes at low speed (2 on a scale from 1 to 6) in order to get an homogeneous mixture.

Mix 2 more minutes at medium speed (3/4 on a scale from 1 to 6).

Place the pastry on a baking mat or baking sheet.

Spread in order to get a rectangle of 17 cm x 32 cm (you should get a 7-8 mm thickness).

Set aside in your fridge for 2 hours with a baking sheet on top.

Spread the first pastry and make a 17 cm x 17 cm square.

Place it in the center of the other one and fold both sides.

Spread until you get a 35 cm length.

Fold the left quarter on the next one, the right quarter on the previous one. Then fold the two left quarters on the right ones. You have a 4 layer folding. That's the first round.

Turn your pastry by 90 degrees, spread again until 35 cm and make the same folding. That's the second round.

Place into a clingfilm and set aside in your fridge for 30 minutes.

Start again and make a third and fourth round.

Place into a clingfilm and set aside in your fridge for 30 minutes.

Start again and make a fifth and sixth round.

Place into a clingfilm and set aside in your fridge for one hour at least before using it.

Hazelnut cream

Combine the butter with both sugars.

Add the egg, combine until homogeneous.

Pour the rest of the ingredients and combine.

Set aside in your fridge for 20 to 30 minutes.

Assembly and decoration

Spread the puff pastry with a rolling pin in order to get a large rectangle.

Cut it in half, widthwise.

Pipe the hazelnut cream in the center of one pastry. Shape a 18-19 cm diameter disc.

Place 50 g of gianduja cut in pieces.

Brush the pastry close to the boarder of the cream with water.

Place the second pastry on top.

Make sure not to leave air bubbles between the cream and pastry. Press gently the edges together.

Cut the pastry leaving 2 cm from the cream with a sharp blade.

Remove the exceeding pastry, place a baking tray on the galette. Turn it upside down.

Brush the pastry with the egg yolk and cream mixed together.

Set aside in your fridge for at least 1 hour.

Preheat your oven at 180 C / 355 F degrees.

Decorate with the tip of a paring knife. Make 5 cuts to help the steam get out of your galette during baking.

Bake for 50 minutes.

Let cool down on a cooling rack before serving.