Baker-Pastry chef

Almond-chocolate filling

14 galettes des rois

Almond-chocolate filling

Preparation

200 g 50/50 marzipan
50 g egg yolks
350 g Dairy Butter 82 % fat - Block
400 g dark chocolate 55%
300 g eggs
400 g sugar
400 g ground almonds
75 g flour
  • Mix the marzipan with the egg yolks until smooth.
  • Melt the chocolate and mix it with the melted butter. Add the marzipan mix and mix until smooth.
  • Whisk the eggs and the sugar to the ribbon stage.
  • Incorporate into the chocolate ganache and mix gently.
  • Finally, fold in the ground almonds and sifted flour.
Tip

  • Incorporating the ingredients in this order gives a lighter, airier mixture.
  • For a filling with a slightly fuller, more rounded flavour, add a little pastry cream, up to 100 g for this recipe.
  • Other garnishes such chocolate chips resistant to baking or roasted nuts can be added after the filling has been piped onto the bases.

Corman's products of the recipe

Dairy Butter 82 % fat - Block

Dairy Butter 82 % fat - Block

The Easiest Traditional Butter to use

Find out more