This Nutella and Pralinoise king cake offers a sinfully delicious twist on the traditional Epiphany cake. It\u2019s easy to make and features a crispy pastry crust with a gooey chocolate center, sure to delight anyone with a sweet tooth.<\/p>\n
For 6 servings:<\/p>\n
– 2 sheets of thick butter puff pastry (for better structure)
\n– 100 g of Pralinoise or alternatively 4 Suchard-type chocolates
\n– 2 tablespoons of Nutella (room temperature)
\n– 50 g of butter
\n– 2 tablespoons of semi-thick cream
\n– 1 egg
\n– 1 teaspoon of milk
\n– 50 ml of water
\n– 50 g of sugar<\/p>\n
Total Time:<\/b> 1 hour 10 minutes<\/p>\n
Prep Time:<\/b> 10 minutes<\/p>\n
Cook Time:<\/b> 30 minutes<\/p>\n
1. Place the Pralinoise and butter in a microwave-safe bowl. Add a tablespoon of water. Heat in the microwave for 1 minute to melt the ingredients. Stir well to achieve a smooth mixture. Add Nutella and whisk until fully incorporated. Stir in the cream and set aside.<\/p>\n
2. Unroll one sheet of puff pastry onto a baking sheet lined with its own parchment paper. Spread the Pralinoise-Nutella mixture over the pastry, starting from the center and leaving about a 2-inch margin at the edges. Using a pastry brush (or a piece of paper towel in a pinch), moisten the edges of the pastry with water.<\/p>\n
3. Gently lay the second sheet of puff pastry over the first, pressing along the edges with your fingers to seal the two layers together.<\/p>\n
4. In a small bowl, beat the egg with the milk and brush this mixture over the top of the galette using a pastry brush (or a paper towel if necessary). Do not discard the egg-milk mixture, but refrigerate the galette for 30 minutes.<\/p>\n
To Finish<\/b><\/p>\n
After 30 minutes, remove the galette from the refrigerator and brush again with the egg-milk mixture.<\/p>\n
Preheat your oven to 465\u00b0F (240\u00b0C).<\/p>\n
Use the tip of a knife to etch patterns such as zigzags, diagonals, or any design of your choice into the top of the galette.<\/p>\n
Bake the galette in the oven for 10 minutes at 465\u00b0F, then reduce the temperature to 356\u00b0F (180\u00b0C) and continue baking for another 20 minutes.<\/p>\n\n\n