Hazelnut Praline King Cake With Toasted Hazelnuts

French

This hazelnut praline king cake is crisp, buttery, and deeply nutty, with a smooth praline filling.

Using store-bought puff pastry keeps it simple, while my oven method ensures the base bakes through beautifully every time.

Hazelnut Praline King Cake (galette des rois): Flaky Puff Pastry, Creamy Filling

This weekend, I wanted a cosy, almost celebratory afternoon treat, something to break up the sameness of days spent at home.

I was genuinely happy to find a small jar of praline paste the kids had carefully “saved,” and the plan was obvious: a golden, generous hazelnut praline galette des rois, or king cake to share after a hearty lunch.

I used store-bought puff pastry, simply because it makes life easier when time is short.

That said, homemade puff pastry works beautifully too if you enjoy the process. If you’re in a rush, an express puff pastry recipe is a great compromise: quicker to make, yet still wonderfully crisp.

The filling is the real star, rich, smooth, and softly set once baked. Toasted hazelnuts, ground into a fine powder, deepen the flavour and add a subtle, slightly grainy texture that feels extra luxurious.

The sweetness is nicely balanced: comforting, but never heavy. And if you love that glossy bakery finish, a light brush of syrup is all you need, just enough shine, without hiding the praline flavour.

Ingredients You’ll Need for Hazelnut Praline Galette des Rois

For the galette

• 2 puff pastry circles (27 cm / 10.5 in each) : Store-bought is ideal for ease and consistent layers. Keep it cold so it stays flaky.

For the hazelnut praline cream

• 80 g butter, softened (not melted) : Soft butter blends smoothly and prevents a split cream.
• 60 g sugar : Balanced sweetness, sweet, but not cloying.
• 2 eggs (room temperature if possible) : Helps the cream emulsify and bake into a soft, fudgy texture.
• 100 g praline paste : The main flavour: deep, roasted, caramel-nut notes.
• 80 g toasted hazelnuts, ground : Adds warmth and intensity. Grind fine for smoothness, or slightly coarse for texture.

Step-by-Step Instructions for a Perfect Hazelnut Praline King cake

1) Make the praline hazelnut cream

• Beat butter + sugar until smooth and creamy.
• Add the eggs one at a time, mixing well between each.
• Stir in the ground toasted hazelnuts, then the praline paste.
• Transfer to a piping bag and chill until slightly firm (at least 20-30 minutes if you can).

2) Assemble the galette

• Place the first pastry circle on the tray.
• Pipe the cream in a spiral, leaving a 1-2 cm border all around.
• Lightly brush the border with water (or egg white).
• Top with the second pastry circle, then gently press to seal without crushing the edges.
• Chill the assembled galette for 10 minutes minimum (longer is even better).

3) Egg wash, score, vent

• Brush with egg wash (egg yolk + a little crème fraîche).
• For a deeper colour, add 1-2 extra coats, chilling briefly between coats.
• Score a pattern with a sharp knife (only mark the surface, don’t cut through).
• Poke 5-6 small steam holes (“chimneys”) so it doesn’t burst.

The baking method that fixes an underbaked base

If your fan oven tends to brown quickly but leaves the inside underdone, start with bottom heat / conventional heat, then finish for colour.

• Preheat to 220°C (conventional/static or bottom heat). Bake 10 minutes on the lowest rack.
• Reduce to 180°C. Move to the second rack and bake about 30 minutes.
• If it browns too fast: cover loosely with foil.
• Optional finishing touch: fan for 1–2 minutes at the end for extra shine and colour.

You’re aiming for a galette that feels light and crisp, with a dry, golden base.

Quick FAQ: Hazelnut Praline Galette des Rois

– Why is my galette raw underneath? Bake it on a lower rack, use a perforated tray, and avoid fan oven at the start.

– Conventional/static heat or fan oven? Use conventional/static (or bottom heat) to cook the base properly. Use fan only at the very end for 1–2 minutes.

– How long should I chill the galette before baking? Chill for at least 10-30 minutes, especially after the egg wash.

– How do I stop the galette from opening? Leave a 1-2 cm border, moisten the edge, seal firmly, and press out trapped air.

– Why make steam holes (“chimneys”)? They let steam escape and help prevent the galette from cracking.

– Can I use almonds instead of hazelnuts? Yes, same quantity. The flavour will be milder and less roasted.

– My egg wash is getting too dark, what should I do? One coat is enough. Cover with foil if it browns too quickly.

– How do I know it’s fully baked? The base should be dry and golden, and the galette should feel light when lifted.

French desserts to try

• French apple tart recipe : tarte normande
• Light French Galette des Rois
• Thick Parisian Hot Chocolate : Café-Style
• Gluten-Free Apple Clafoutis