Chocolate Pear Galette des Rois: Decadent King Cake Recipe

Learn how to make a delicious chocolate pear French King Cake (Galette des Rois) with this easy and flavorful recipe. This galette is made with puff pastry and filled with a rich chocolate-almond cream and tender pears for a delightful twist on the classic.

This chocolate pear galette des rois is a great alternative to the traditional frangipane version. It combines a silky chocolate almond cream with soft, melting pears and a crisp, flaky puff pastry for a dessert that’s both elegant and comforting.

Why you’ll love this recipe

• Crisp and light: Using puff pastry produces a beautifully flaky crust that contrasts perfectly with the creamy filling.
• Chocolate pear flavor: The sweet, juicy pears balance the deep chocolate and almond notes for a harmonious dessert.
• Gourmet yet friendly: The galette des rois looks impressive but is straightforward to assemble, making it ideal for family gatherings or special occasions.

Ingredients notes

To make the chocolate pear galette you’ll need:

• Puff pastry: The recipe uses reverse (inverted) puff pastry, but you can swap in homemade puff pastry, rough puff, or store-bought sheets for convenience.
• Chocolate almond cream: A simple frangipane-style filling made with softened butter, powdered sugar, almond meal, eggs, and melted chocolate (or unsweetened cocoa if preferred).
• Pears: Choose ripe, firm pears that will hold their shape when baked—Bosc or Comice work well.

How to make Chocolate Pear Galette des rois

Quick overview: Full ingredient amounts and detailed instructions are in the recipe card below. These steps summarize the method so you can visualize the process.

Step 1: Puff pastry

Prepare inverted puff pastry following the chosen recipe, or use two sheets of store-bought puff pastry. Roll the dough out on a lightly floured surface to an even thickness.

Step 2: Chocolate almond cream

In a bowl, combine softened unsalted butter, powdered sugar, almond meal, eggs, and melted semi-sweet chocolate. Beat by hand or with an electric mixer at medium speed until smooth. Cover and chill until ready to assemble.

Assembly

• Cut two 10-inch (25 cm) circles from the rolled pastry.
• Place one pastry disc on a baking sheet lined with parchment.
• Use a piping bag or spoon to place an even log of chocolate almond cream in the center, leaving a 2-inch (5 cm) border.
• Arrange pear pieces or slices over the cream, pressing gently so they sit slightly into the filling.
• Brush the rim of the bottom disc with water, then place the second pastry disc on top. Press the edges to seal and crimp with your fingers.
• Score the top with a knife in a decorative pattern, taking care not to cut through to the filling.
• Brush the surface with beaten egg for a glossy golden finish.

Baking

• Chill the assembled galette in the freezer for 15–60 minutes—this helps the pastry keep its layers and bake up crisp.
• Preheat the oven to 350°F (180°C).
• Bake for about 40–50 minutes, or until the crust is golden brown and the filling is set. Ovens vary, so watch for a deep golden color.
• Let the galette cool slightly and serve warm or at room temperature.

Tips for this recipe

• Even dough thickness: Roll the pastry to a uniform 3–4 mm thickness for even puffing and baking.
• Use a piping bag: It helps distribute the chocolate almond cream evenly and prevents overfilling near the edges.
• Turn the galette: Some bakers assemble and then invert the galette so the seam is on the bottom—this gives a smooth top and even bake.
• Freeze before baking: Chilling the finished galette for 15–60 minutes helps maintain layers and prevents the butter from melting out too quickly.
• Extra golden finish: For a shiny, deeper color, finish with an egg wash and, if desired, a quick 2–5 minute blast at a higher temperature while watching closely to avoid burning.

Storage

Room temperature: Store the galette covered at room temperature for 3–4 days.

Freezing: Once cooled, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat briefly before serving if desired.

More Kings cake recipes

I hope you enjoy this French Chocolate Pear King Cake. If you try it, leave a comment and a rating to share how it turned out.

Chocolate Pear French King Cake

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5 from 1 review

• Author: Fadela
• Total Time: 1 hour 10 minutes
• Yield: 12 slices