Galette des Rois with Chocolate and Coconut (Bounty Style)

Steps

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1. 1
   Chop the dark chocolate into small pieces and melt it together with butter or coconut oil using a microwave or bain-marie. Let it cool slightly before proceeding.
   ▶ ≈0:59
2. 2
   Combine the shredded coconut and sweetened condensed milk in a bowl and mix well. Set aside.
   ▶ ≈1:11
3. 3
   Once the chocolate has cooled, add the egg and stir to combine and create a smooth texture. Add the sugar and almond powder, then stir with a spatula until no lumps remain and the mixture becomes a thick paste.
   ▶ ≈1:45
4. 4
   Unfold the puff pastry sheets and use a round cutter to cut out two discs, with the second disc slightly larger than the first.
   ▶ ≈2:20
5. 5
   Place the smaller pastry disc on a baking sheet and pipe a layer of almond-chocolate filling onto it using a piping bag, leaving approximately 1.5 cm around the edges.
   ▶ ≈3:00
6. 6
   Pipe the coconut cream filling over the almond-chocolate layer, ensuring it covers the chocolate layer evenly.
   ▶ ≈3:32
7. 7
   Lightly moisten the edges with water and place the larger pastry disc on top. Press firmly around the edges with your fingers to seal and ensure the two pastry layers adhere tightly while pushing out any air pockets.
   ▶ ≈3:40
8. 8
   Use the round cutter to press and neaten the edges again. With a fine knife, carve decorative patterns on the surface, taking care not to pierce the pastry.
   ▶ ≈4:27
9. 9
   Beat the egg with a pinch of salt until fully liquid, then brush the egg wash onto the surface of the galette using a pastry brush.
   ▶ ≈4:53
10. 10
    Place the egg-washed galette in the freezer for 30 minutes while preheating the oven to 180°C (350°F).
    ▶ ≈5:24
11. 11
    Remove from the freezer and apply a second coat of egg wash for extra shine. Bake at 180°C (350°F) for 35 to 40 minutes until golden brown on top and fully baked on the bottom.
    ▶ ≈5:49