Chocolate hazelnut frangipane galette made with
– homemade puff pastry,
– hazelnut cream,
– chocolate pastry cream,
– syrup for topping.
Equipment used
– Baking tray
– Parchment paper
– 1 bean
– Rolling pin
– Silicone mat
– Cutter
Ingredients
Puff pastry
✔375g flour
✔37g sugar
✔7.5g salt
✔95g butter
✔35g egg
✔165g milk
✔180g tourage butter
Pastry cream
✔100ml milk
✔1 egg yolk
✔15g sugar
✔10g cornstarch
✔30g milk chocolate
Hazelnut cream
✔90g hazelnut powder
✔65g powdered sugar
✔65g softened butter
✔1 egg
✔10g rum
Frangipane cream
✔2/3 almond cream
✔1/3 pastry cream
The recipe
Serves 4 to 6
Puff pastry (the day before)
✔375g flour
✔37g sugar
✔7.5g salt
✔95g butter
✔35g egg
✔165g milk
✔180g tourage butter
Pour the flour, sugar, salt, milk, egg and chopped butter into the food processor bowl and mix all the ingredients.
Shape the tempera into a rectangle about 30cm long by 15cm wide, and leave to rest in a cool place for at least 1 hour. Meanwhile, place your tourage butter (if not conventional butter) in parchment paper, folding the sheet into a square about 15cm square. Flatten with a rolling pin to achieve an even thickness. Place in a cool place.
If necessary, roll out the dough on a floured work surface. It should be double the length of the butter, so that it can be completely enclosed.
Fold both ends of the dough over the butter. Using a knife or cutter, score the dough on both sides. Turn the dough a quarter turn. Roll out the dough lengthwise. If necessary, trim the ends to create a nice rectangle.
Make a double turn. Using a cutter or knife, score both sides.
Shrink-wrap your dough and chill overnight.
The next day, on a lightly floured work surface, roll out the dough lengthwise into a large rectangle (trimming the ends if necessary to obtain a well-defined rectangle) and make a single turn.
Score the dough on both sides. Shrink-wrap your dough and chill for at least 1 hour.
Make a 2nd simple turn in the same way. Shrink-wrap your dough and chill.
You can then use it to assemble your galette.
Pastry cream (the day before)
100ml milk1 egg yolk15g sugar10g cornflour30g milk chocolate
Heat the milk in a saucepan. In a bowl, mix the yolk, sugar and cornflour. Pour the hot milk over the yolk, then return the mixture to the saucepan until thickened.
Add the milk chocolate, mix well, wrap and chill.
Hazelnut cream (the day before)
✔90g hazelnut powder
✔65g powdered sugar
✔65g softened butter
✔1 egg
✔10g rum
Roast the hazelnuts on a baking tray at 150°C for 15 minutes. Scrub the hazelnuts to remove as much skin as possible, then blend. Mix the butter, powdered sugar, hazelnut powder, egg and rum.
Frangipane cream (the day before)
Mix the hazelnut cream (2/3) with the chocolate custard (1/3).
Poke the cream into a 14cm-diameter entremet circle, lined on one side with parchment paper. Add a bean and place in the freezer overnight.
Assembly
Cut your puff pastry in half, then roll it out into two large squares to hold your galette.
Place on the baking sheet, wrap and chill for at least 30 minutes to keep the dough fresh. (Use a cutter or scalpel to cut the dough and avoid crushing the leaves). The dough must be well chilled before assembly.
Place the frozen chocolate hazelnut frangipane cream in the middle. Brush water all around the frangipane cream.
Place the second square of puff pastry on top. Press all around to divide the dough, but without crushing it too much.
Cut the dough with a cutter, using a circle or a saucepan lid.
Place your galette on a baking tray on the silicone mat. I used Silikomart’s Vienna mat.
You can use other silicone mat models:
– Silikomart Wood mat
– the quilted mat
– or others
Place 4.5 cm-high wedges or small circles on your baking sheet, and place a wire rack over them to prevent your galette from puffing up too much.
Preheat the oven to 200°C, then lower the temperature to 180°C when placing the galette in the oven. Bake for 60 min. Remove the top rack, turn the cake over, brush with a yellow-cream mixture and bake for a further 15-20 min. Brush your galette as soon as it comes out of the oven with a mixture of water and sugar (brought to the boil in a small saucepan) to give it extra shine.
