An original and delicious courage based on chocolate and hazelnut powder.
Now that we have our beautiful homemade puff pastry, it's time to decorate it, right? For this year, I am deviating from the traditional Galette des Rois à la Frangipane by making a hazelnut and chocolate powder version. A very rich and strong chocolate cake for gourmets!
I took advantage of the puff pastry pieces to make individual and cute pancakes, to enjoy them selfishly at tea time. A way to be sure of the king or queen of the day ^^
Preparation time: fifteenminutes
Cooking time: 30minutes
Total time: onetimefifteenminutes
Type of plate: flavor
Melt the chocolate in a water bath or in the microwave. Mix well with a spatula to smooth the chocolate and then add the soft butter into pieces. Mix quickly and reserve.
Blanch the egg yolks with the sugar, then add the hazelnut powder and finally the melted chocolate. Mix well and reserve at room temperature.
Spread your puff pastry thinly in a rectangle and place the filling in a circle about 22 cm in diameter on one side (use a circular circle). Brush with the egg yolk diluted in a little water around the filling and then fold the puff pastry over the filling. Press the entire filling to weld the dough.
Using a circle, cut the pie about 1 cm around the filling.
Chew the edge with a knife or fork plate, then brown the top of the cake with egg yolk. Chill at least 30 minutes.
Preheat your oven to 180 ° C. Iron a layer of dorado on the pie and mark the top of the ds with a knife. Bake for 30 minutes and enjoy warm.
Serve the hot empanadas, they will only be better!