Cookie king cake

Cookie king cake

This weekend, we enjoyed a homemade galette des rois. For the perfume, I wanted a bit of originality. So I paired the galette with my favorite cookie, the chocolate and pecan cookie. To do things, you might as well do them thoroughly. Suddenly, a layer of cookie covers my cake. Gluttony is at its peak!

This idea came to me with the memory of the galette covered with a layer of caramelized almonds that I had made a few years ago. To support me in this direction, I found the superb cookie du roi by pastry chef Nicolas Paciello.
When I told my foodies about this project, they were all very, very interested. And even more than that. I can’t remember having had this much expectation on a cake for a long time.

Like every year, we take advantage of the galette to prepare an inverted puff pastry. This dough is really delicious. And frankly, it’s relatively easy to do. Well, after that, we must clearly disregard the amount of butter used.

My galette is topped with a traditional vanilla frangipane, chocolate chips and roasted pecans. We can absolutely stop the recipe there. But if you’re as greedy as me, you won’t resist putting a thin layer of cookie on top.
It’s a delight !

Cookie king cake:

Inverse puff pastry:

Recipe here

After the last round, refrigerate the dough for a few hours.
Roll out the dough to the desired thickness. Put it back in the fridge.
After that, cut out 2 circles of 26 cm and proceed to assemble the cake.

You can also choose 2 good store-bought pasta.

Frangipane cookies:

125ml whole milk
1 vanilla pod
1 egg yolk
30g of sugar
10g cornstarch

50g soft butter
50 g dark vergeoise
2 eggs
150g ground almonds

The day before or a few hours earlier, prepare the pastry cream.
Heat the milk with the scraped vanilla pod. Let infuse.

Whisk the egg yolk, sugar and cornflour.
Reheat the milk and pour it over the mixture while whisking.
Put everything back in the saucepan and thicken over low heat while stirring.
Pour the cream into a bowl and film in contact. Let cool and keep refrigerated.

Whisk butter and sugar.
When the mixture is homogeneous, add the eggs, one after the other while continuing to whisk.
Add the pastry cream, after removing the vanilla pod. To mix together.
Add the almond powder. To mix together.


115g soft butter
70 g of dark vergeoise
30g of sugar
1 egg
170g flour
1 pinch of fleur de sel
60 g small chocolate chips
50g pecan nuts

In the mixer, put the butter and the sugars.
Whisk for a few minutes until you have a homogeneous mixture.
Add the egg and whisk for a few more minutes. If necessary, scrape the sides of the bowl.

Add the flour and salt to the mixer bowl and mix lightly. Stop as soon as there is no more flour visible.

Add chocolate chips and pecans in small pieces. To mix together.

Spread thinly between 2 baking sheets and refrigerate.
Cookie king cake


2 rounds of puff pastry 26 cm
chocolate chips
Pecan nuts (roasted for 10 minutes at 160°C)

Place the first round of puff pastry on a baking sheet.
Spread the frangipane, leaving 3 cm all around.
Scatter some chocolate chips and pecans on top. Lay
the bean.

with the tip of your finger, put a little water on the edge that has remained free.
Place the second round of dough on the filling and adhere all around, pressing well.

Make a small hole in the center to allow steam to escape and prevent leaks. If you put the cookie on it, it is not necessary to brown and decorate the top dough.

Refrigerate for about 30 minutes.

Preheat the oven to 210°C.
Brush the galette with a little milk, and bake for 15/20 minutes.
At the end of this time, lower the temperature to 180°C, and continue cooking for 10 minutes.

Cut the cookie to the size of the galette. You can make a batch of cookies with the rest.
Remove the pancake from the oven and cover it with this cookie.

Continue cooking for about 12 minutes. The cookie should be golden.

Allow the galette to cool before serving.

Cookie king cake

To finish: you can skip the cookie layer. In this case, decorate and pass the egg white pancake as usual.

Dark vergeoise can be found in supermarkets. It’s not brown sugar. This is what brings the unique little taste of cookies.

If your chips and pecans are large, it will be difficult to have a thin cookie layer.

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