Galette Cerises/chocolat (Cherry and Chocolate pie)

As part of the French tradition, the first Sunday of January we celebrate the Epiphanie, which is about the Messiah being visited by the 3 kings after his birth. To remind us of the kings, we eat this delicious galette made of puff pastry and filled with frangipane (a mixture of ground almond, butter, sugar and eggs, mixed with the same weight of creme patissiere). A little ceramic subject is hidden in the pie so whoever finds it in its plate is crowned the king. Nowadays, we like to vary the fillings (and not everyone likes almonds) so it’s up to your imagination what flavours you choose to fill your galette.


Serves 6 to 8 people

375g puff pastry
1 can Cherries (use Amarena if you can find) in syrup
1 egg yolk for brushing

Creme patissiere
180g milk
70g cherry syrup*
20g corn flour
20g sugar
1 egg (~65g)
70g chocolate

*If  your cherry juice is quite thin, weigh the juice and boil with same weight of sugar until reduced by a quarter until thick enough to coat the back of a spoon.

1 egg
25g butter
75g ground almond
30g sugar
140g chocolate creme patissiere


  1.  Make the creme patissiere in the Thermomix: put all the ingredients except the chocolate in the bowl and cook 6 min/90C/speed 4.
  2. Add the chocolate in chunks and mix 20 sec/speed 2 or until it is melted.
  3. Tip out into a bowl and leave to cool with cling film touching the cream to stop forming a skin. Clean and dry the bowl.
  4. Make the frangipane by mixing the butter and sugar 20sec/speed 4.
  5. Add the egg and mix 30 sec/speed 4. Scrape down the side of the bowl half way through.
  6. Add the ground almond and mix 20 sec/speed 3.
  7. Add 140g of the chocolate creme patissiere and mix 20 sec/speed 3.
  8. Tip out into a bowl and refrigerate along with the remaining creme patissiere for 30 minutes.

    Creme patissiere “filmée au contact” (cling film touching the cream)

  9. If making the puff pastry, make sure you do at least 3 foldings (don’t use the snail easy method as it won’t give you enough layers). Refrigerate an hour before using.
  10. Roll the pastry into a large rectangle and cut in half. Keep one half as is and roll the other half so that it overlaps the other by 1 good inch (3 cm) on all sides. My smaller half was roughly 28 cm each side.
  11. Place the smaller half on a baking tray lined with parchment paper.
  12. Spread the frangipane on it, leaving the edges free on 3/4 inch.
  13. Place the cherries all over the frangipane and place a ceramic

    Spread the filling leaving the edges free

    subject if you want to.

  14. Now, spread the remaining chocolate creme patissiere over the cherries and cover with the bigger puff pastry.
  15. Cut out the excess pastry around and press on the edges with a fork to seal.

    Brush with eggwash and mark with the back of the knife

  16. Brush with the egg yolk mixed with 1 tbsp of cold water all over but don’t let the yolk falling off the edges of the pastry as it would stop it from raising.
  17. Using the back of the blade of a knife, trace some design on the pastry (make sure you don’t cut through the pastry).
  18. Refrigerate for 30 minutes. Meanwhile, preheat the oven at 210C with an empty baking tray in it.
  19. Slide the pastry from the cold baking tray to the hot one (this will avoid the soggy bottom) before baking in the oven for 10 minutes, then reduce the heat to 190C and bake for a further 25 minutes.

13 Responses to Galette Cerises/chocolat (Cherry and Chocolate pie)

  1. bonsoir nora,elle est magnifique ta galette,avec des cerises!!! miam miam!! quel délice.bonne soirée bisous

  2. Nous n’avons pas tiré les rois cette année et ça nous manque ! Je pense que je vais faire une galette comme la tienne demain, alors !

    Merci pour la recette et quelle bonne idée d’y mettre du chocolat 🙂

  3. Oh, and another thing – you can of course buy large quantities of whole almonds and start making the frangipane in Step 4 by grinding your own almonds a few seconds on speed 8 or 9 to make ground almonds. See pages 6 to 12 of Fast and Easy Cooking for the specific method. It’s much cheaper that way!

    Bon appétit !

    • That’s true Madame Thermomix, the only reason I don’t do this is because the whole almonds I can find in the shops here are more expensive than the ground almonds I buy in Aldi. But I will soon go to Paris and I will make sure I pass by my favourite shop (G Detou) that sells 1 kg of beautiful almonds for less than 10 euros!!

  4. originale et très jolie cette galette ! et c’est plus facile de cacher la fève dans un coin ! hi hi !!
    J’aime bien cette garniture j’en avais fait une l’année dernière je crois et c’était hummm !

    • Merci Christalie, la prochaine fois, j’essaierai la pate feuilletée inversée depuis le temps que je le dis !!

      • Oh la la! Nora, your galette is STUNNING. Looks almost too good to eat . . . but not quite! I have been wanting to leave a comment for the past few days, when I first looked at the buche de Noel recipe, but I’ve been too busy to write. Today I looked again and couldn’t believe my eyes — not only did I discover this galette, but several recipes between the buche and this one! You HAVE been busy! And they are all so exquisite, I’m not sure which one to try first. Merci, bonne année, and happy mixing in 2013 😉

        • Thank you so much Helene! Happy New Year to you too! I’ve been busy indeed but isn’t the holiday meant to be spent cooking?? Well, for me it is and I hope to keep posting more recipes this year 😉

  5. Wow! Mmm that looks delicious.

    About two years ago I had a cherry and chocolate milkshake and since then I’ve been hooked on the combination.

    A friend was actually asking for cherry recipes the other day so I will forward this to her!

    Happy new year!


    • Thanks! I must say that it does pay to get very good Amarena cherries as they are just so tasty! If you have a gourmet shop around you, have a look for them…

  6. j’adore ta galette belle presentation et l’interieur un delice je pense miam miam bon week end

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