Pear and chocolate galette des rois: the best recipe
The pear and chocolate galette des rois combines the melt-in-your-mouth texture of the fruit with the intensity of chocolate for an ultra-indulgent version. Easy to prepare, this generous and balanced recipe is ideal for a change from the classics during Epiphany.
Ingredients · Servings 6 people
- 2 units of ready-to-roll puff pastry (pure butter)
- 125g almond flour
- 100 g sucre
- 100g butter
- 100g dark chocolate
- 400g pears in syrup
- 3 egg units
- 1 tbsp milk
- 50 g sucre
- 5 cl water
- a few whole almonds
Method · 20 min
- In a bowl, mix the softened butter, cut into small pieces, with the sugar and almond flour. Add one whole egg and mix until well incorporated. Repeat this process with a second egg. To give your galette a crunchy texture, add some chopped whole almonds.
- Melt the dark chocolate in a double boiler or in the microwave (at the lowest power setting). Let it cool, then mix it with the almond cream until well combined.
- Unroll a sheet of puff pastry onto a baking sheet lined with parchment paper, and brush the edges (about 2 cm in) with a pastry brush and a little water. Spread the cream in the center and cover with slices of poached pears, then add a fava bean if you wish.
- Cover the first layer of dough with the second. Press the edges together with your fingers, then fold them inwards to seal the two layers together. Using the back of a knife, crimp the edges of the dough (see the image on the right) to reinforce the seal and decorate the galette.
- Mix an egg with a tablespoon of milk and brush the mixture onto the galette before refrigerating it for 30 minutes. Repeat the process after removing it from the refrigerator, then score the galette with the tip of a knife to create your desired shapes. Bake in a preheated oven (240°C/475°F) for 10 minutes, then at 180°C/350°F for 20 minutes.
- Roll-out puff pastry (pure butter) 2 units.
- Almond flour 125 g
- Sucre 100 g
- Dark chocolate 100g
- Pears in syrup 400g
- Egg 3 units
- Milk 1 tbsp
Optional
- Sucre 50 g
- Water 5 cl
