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Chocolate Coconut King Cake Galette Buouny Style
A gourmet king cake galette that is both chocolatey and exotic thanks to grated coconut. The crispy puff pastry, a rich butter, sugar, eggs, dark chocolate (or milk chocolate for a "buouny" effect) filling and your choice of decorative touch make this galette a holiday staple. The recipe includes all tips for a beautiful glaze, well‑sealed edges and perfect baking.
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Critical Success Points
- • Moisten the edges and assemble the two discs
- • Chill in the refrigerator
- • Second glaze and ventilation cuts
- • Baking at 200°C for 30 minutes
Safety Warnings
- • Handle the knife carefully when cutting off excess pastry.
- • Be careful of burns when removing the sheet from the hot oven.
- • Raw eggs are used in the filling; consume the galette immediately after baking.
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