Baking

Mini pear & dark chocolate king cakes

Mini galettes des rois poire chocolat

January is coming, and I have to admit that this is probably the last king cakes for this year. It will be my little one’s birthday in a few days, and I have quite a list of sweets to prepare for the occasion. After that, it will be time to turn the page of the 2020 cakes. I already have a lot of ideas to try, and my adorable children are waiting for that.

For my mini cakes, I started with my usual recipe from Three-king cakes. I adjusted it a bit, then added a diced pear and dark chocolate chips on top. Simple as that. Adapting a recipe doesn’t have to mean making big changes. This little addition to the classic recipe gives a little taste of different but familiar at the same time. Make it individual and square to definitely make a change

Préparation des mini galettes poire chocolat

The result is divine. The combination of almond, pear and chocolate is definitely a winner. To be repeated without hesitation!

Mini galettes poire chocolat après cuisson
Coupe des mini galettes poire chocolat

MINI PEAR & CHOCOLATE KING’S CAKE

You can't go wrong with this gourmet combination!
Course: Les classiques
Keyword: classic
Portions 8 people
Prep Time: 45 minutes
Temps de repos: 1 hour
Cooking time: 30 minutes
Print Recipe

Ingredients

  • 2 puff pastry homemade or store-bought
  • 125 g almond powder
  • 80 g of butter
  • 60 g of sugar
  • 1 tablespoon of flour
  • 1 egg slightly beaten
  • 1 pear cut into small cubes
  • 40 g dark chocolate cut into nuggets

For the gilding

  • 1 egg yolk
  • 1 teaspoon of milk

Instructions

  • Roll out your puff pastry to a height of about 2 mm, and form 16 squares of about 10 cm. Set aside in the refrigerator until you are ready to prepare the cake.
  • Work the butter with a fork. Add the egg and mix well.
  • Mix in the flour and sugar. Then add the almond powder and mix until you have a smooth paste.
  • Place 8 pieces of dough on a parchment paper-lined baking sheet. Spread the filling evenly over the surface of each pastry square, leaving a border of about 1 cm.
  • Place the bean in the filling of one of the cakes.
  • Moisten the edges of the dough with a very small amount of water, then place the remaining dough squares on top. Seal the dough by pressing your fingers on the edge.
  • Put the patties in the refrigerator for 30 minutes.
  • Preheat oven to 200°C (400°F).
  • Take out the mini patties. Brown them with the egg yolk mixed with the milk. Make a small hole in the center of each cake. Using a sharp knife, make the decoration of your choice on the top of the cake (you have to make cuts but be careful to avoid cutting the dough).
  • Bake for about 30 minutes, until the mini patties are golden brown.

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