White chocolate and raspberry Galette des Rois


It’s Milk, Toast and Honey’s first birthday and to celebrate I was going to bake a cake. I had a vision in my head of exactly how this celebratory cake would look like, all tall and full of delicious layers, fresh fruit and piping. But guess what – a back to back marathon catching up with ‘The Bridge’ till the early hours of this morning, an early wake up call and subconscious thoughts on the beckoning return to work have left me wanting to spend the day relaxing instead. Don’t get me wrong, I love cooking and baking but today just needed to be chilled. So I made this instead.


It’s a spin on the classic French Epiphany cake. This particular cake is traditionally eaten on the 12th night of Christmas so will be appearing in many homes later this week. And although its type is region dependent, I’m really fond of the variety found in northern France: crisp, buttery, flaky pastry enveloping thick frangipane centre, deeply aromatic with sweet almonds. The idea came to me as I was sat at my kitchen table this morning, thinking about the year ahead whilst massaging milk and almond cream into my chaffed hands (I have been doing way too much washing up of delicate, special occasion crystal and china in the last couple of weeks). That smell was enough to get my senses going – funny how scents can be so evocative, placing us in a particular spot and a moment in time in a heartbeat!


I had two sheets of ready made, all butter, puff pastry resting in my fridge. And ground almonds in my cupboard too. But I wanted to incorporate the elements of my celebratory cake into the galette des rois. White chocolate. And fresh raspberries. And that’s how this tart came about. I have rippled the frangipane with melted white chocolate and followed up with fresh raspberries. The filling was then wrapped in the puff pastry with the top of the tart adorned in decorative cuts. The result was delicious! Served warm with a cup of tea, this tart is sweet and tart, gooey and flaky at the same time. A perfect celebratory tart indeed. So if you feel like celebrating with me this is a nice and simple galette, full of delicious flavours. Here is the recipe.


  • 2 sheets of good quality, all butter puff pastry
  • 200 grams of white chocolate
  • 2 eggs, yolks and whites separated
  • 200 grams of ground almonds
  • 120 grams of icing sugar
  • 1 tsp of ground cinnamon
  • zest from one orange
  • 100 grams of fresh raspberries
  • 1 egg yolk for brushing


Preheat the oven to 180°C. Using a large plate, cut out two circles in the pastry sheets. Keep them cold in the fridge, wrapped in the parchment paper they came with until the filling is ready.

Place the chocolate in a bowl set over a pan of simmering water and gently melt it. Be careful not to overheat it as the chocolate will turn grainy – and white chocolate is particularly easy to scorch as it contains no cocoa solids. Once melted, remove from the heat and allow to cool slightly.


In a separate bowl, whisk the egg whites until stiff peaks start to form. Add the icing sugar and the cinnamon and continue to whisk. Once the mixture turns glossy, add the yolks, almonds and the zest, then mix together. Pour the melted chocolate over the mixture and carefully combine all together. Set the frangipane aside.


Remove the pastry from the fridge. Spoon the frangipane filling onto one of the circles leaving a border,  a couple of centimetres wide, around the edge. Place the raspberries onto the filling and cover with the other pastry circle. Using a fork, seal the edges of the galette together ensuring there are no gaps.


Brush the top of the galette with the yolk. Using a knife, score the top of the tart being careful not to cut through the pastry. If you have some pastry remaining, you could also decorate the top of the galette with some cut out shapes.


Leaving the assembled tart on the parchment paper, transfer it onto a baking sheet and place in the oven. Bake for 30 minutes until a deep golden brown and risen. Remove from the oven and allow to cool slightly before cutting. The tart will deflate slightly as it cools, this is normal.


My tart had one candle placed in the middle to mark the 1 year. And as I blew the candle out and made the first cut, I thought about the encouraging comments and feedback I have received during my first year of blogging. And the constructive criticism too. I thought about the amazing people who ignited my love for cooking. About those who support me, who keep me going. Who push me to try different things, to constantly learn and to discover. Who indulge my creative side that is far apart from the day to day systematic logic of my work. I thought of you. And from the bottom of my heart, I thank you xx

 Celebrating first birthday of Milk, Toast & Honey

                Celebrating first birthday of Milk, Toast & Honey

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  1. Pingback: In my Kitchen – January 2016 | Milk, Toast & Honey

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