Galette des Rois – Cocoa & Hazelnut

1. Mix the flour with the water, milk and yeast. 
2. After 1 minute, add the sugar, salt and honey. 
3. Knead for 15 minutes on speed 1, until the mixture forms a dough. 
4. Add lamination butter (1) and continue kneading until the dough is smooth and elastic. 
5. Make sure the dough temperature does not exceed 24°C. 
6. Leave to rest for 30 minutes at room temperature. 
7. Roll out the dough. 
8. Place in the freezer for 1 hour, then leave to rest overnight in the refrigerator. 
9. The next day, give the dough 1 four-fold turn, followed by 1 three-fold turn. 
10. Rest again for 1 hour in the freezer and 2 hours in the refrigerator.  

Combine all ingredients in a bowl and mix until you obtain a soft, elastic dough.

1. Remove the laminated brioche dough from the refrigerator. 
2. Place the coloured chocolate dough over the laminated dough so that it completely covers the top. 
3. Roll the brioche dough to 15 mm thickness, then cut 10 strips. 
4. Roll the remaining dough to 3 mm thickness. 
5. Cut discs 18 cm in diameter and use them to cover the base of the hazelnut frangipane. 
6. Repeat for the top of the frangipane disc. 
7. Arrange the laminated strips around the galette with the lamination facing upwards. 
8. Prove at 24°C with 80% humidity. 
9. Bake at 170°C for 40 minutes. 
10. After baking, brush with a thin layer of sugar syrup and finish the decoration.