Mini Bear-Shaped King Cakes with Hazelnut & Cocoa Spread
Chocolate
Dessert
Medium
Hazelnut and Cocoa Spread
Steps
- In a bowl, whisk the softened butter and sugar until creamy. Add the eggs, then stir in the ground almonds.
Add the hazelnut and cocoa spread and mix until smooth and well combined. - Using a bear-shaped cookie cutter about 20 cm (8 inches) wide (or a template), or freehand, cut 6 bear shapes from the puff pastry:
- 3 bases
- 3 tops - Spread an even layer of filling over each bear-shaped base, leaving a 2 cm (¾-inch) border. Place a fève in each galette.
- Cover with the remaining bear shapes. Seal the edges carefully with your fingers or a fork. Brush the galettes with egg yolk.
- Bake at 180°C (350°F) for 25 to 30 minutes, until golden brown and flaky.
- Let cool slightly. Using a toothpick, draw the bears’ eyes and noses with a little hazelnut and cocoa spread. Ready to enjoy!
Fall in love with these mini galettes that are just as delicious as they are adorable. Shaped like little bears, they feature a melt-in-your-mouth filling and are easily decorated with a few chocolate details for an irresistible result—perfect for an Epiphany dessert.
