This year, Epiphany will take place on Tuesday January 6, 2026. After a festive season rich in gourmet menus, it’s time for the traditional Galette des Rois! After testing out our cult recipe for Galette des Rois à la Frangipane, why not continue the trend with an even more gourmet variation? Cyril Lignac’s Chocolate Galette des Rois. A melt-in-the-mouth, ultra-regressive version that’s sure to delight children… and adults alike! And to take your sweet tooth to the limit, why not slip in a golden bear-shaped bean, a nod to the famous gummy bears of France’s favorite chef?
Cyril Lignac’s easy chocolate galette des rois recipe
Serves 4:
Ingredients for the puff pastry :
- 2 rolls puff pastry
- 1 egg + 1 egg yolk
- 1 tablespoon water
Ingredients for the chocolate cream :
- 30 cl whole milk
- 20 g powdered sugar
- 20g cornstarch
- 85g milk chocolate
- 85g dark chocolate
And for the syrup :
- 100g sugar
- 100g water
Making the chocolate galette des rois:
Cream :
- Preheat your oven to 200°. Then start preparing the cream. Mix the cornstarch and sugar in a bowl. Bring the whole milk to the boil in a saucepan, then add the hot milk to the cornstarch/sugar mixture. Return the mixture to the boil for 2 minutes, then remove from the heat. Add the grated dark and milk chocolate to the mixture. Mix, then leave to cool.
Gilding the galette des Rois :
- Next, prepare the gilding for the chocolate galette des rois. Mix the whole egg with the yolk and add a tablespoon of water. Set aside. As an aside, pour the sugar and water into a saucepan to make the syrup, for a shiny galette. Bring the sugar/water mixture to the boil, then set aside.
Assembling the galette :
- Now it’s time to assemble the galette. Line your baking sheet (perforated if possible) with parchment paper. Place your puff pastry on your stainless steel ring, then cut an 18cm disc with your knife. Do the same for the “hat” of the galette, this time cutting the puff pastry into a 22cm circle. Using a piping bag, pipe your chocolate cream from the center of the galette to the edge, forming a swirl. Be sure to leave 2 cm free at the edges. Next, add your chocolate bean. Brush the edges of the galette with water. Place the second circle of dough on top and seal the edges. Using the tip of a knife, lightly incise the sides to darken the galette. Using a pastry brush, spread the egg yolk onto the dough to ensure a golden-brown finish. Then, check the edges of the galette for aesthetic appeal.
Easy baking :
- Bake for 15 min in an oven preheated to 200°. Then lower the oven temperature to 180° and bake for 45 minutes. To finish, brush your galette with syrup and leave to cool.
Now it’s ready! Thank you Cyril Lignac for this new crunchy-gourmand recipe, sure to delight gourmets young and old!