Chocolate bar galette made with
– homemade puff pastry,
– and chocolate frangipane cream.
Equipment used
– Baking tray
– Greaseproof paper
– 1 cutter
– 1 rectangular pastry frame
– 1 bean
– Rolling pin
– 1 pastry brush
– Silikomart Chocolate Bar Log Decorating Mat
Ingredients
Puff pastry (the day before)
✔375g flour
✔6.5g salt
✔185g tempered water
✔125g melted butter
✔185g tourage butter
Pastry cream
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder or liquid
✔3 capfuls rum
Almond cream (the day before)
✔100g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔60g melted milk chocolate
✔3 capfuls of rum
Frangipane cream
✔almond cream
✔120g custard cream
The recipe
Serves 6
Puff pastry (the day before)
✔375g flour
✔6.5g salt
✔185g tempered water
✔125g melted butter
✔185g tourage butter
Pour the flour, salt, water and melted butter into the food processor bowl and mix the ingredients. If you don’t have a food processor, you can knead the dough by hand. Shape the dough into a ball and score with a knife in the shape of a cross.
Cover with clingfilm and chill for at least 30 minutes. In the meantime, place your tourage butter (or conventional butter) in greaseproof paper, folding the sheet into a square about 15 to 16 cm square. Flatten with a rolling pin to achieve an even thickness.
Roll out the dough into a cross shape on a floured work surface. Place the butter in the centre.
Fold the 4 sides of the pastry into the centre. Then roll out the pastry lengthways. Trim the ends if necessary to make a nice rectangle.
Rotate the pastry a quarter turn and fold the pastry in three, the right side towards the middle and then the left side. Roll out the pastry lengthways and fold in three again, first the right side and then the left. Two rounds have now been completed. Use a cutter to cut the pastry on both sides at the fold.
Shrink-wrap your pastry and chill for at least 1 hour.
Make 2 more rounds in the same way. Cut the pastry with a cutter. Shrink-wrap the pastry and chill overnight.
Make two more rounds to obtain a thinner puff pastry.
Additional tips:
– Don’t knead your tempera for too long
– Make sure your rectangles are even before folding.
– Remember to line your dough well between each turn to avoid a crust forming.
– To cut your pastry, it must be cold.
– Use a very sharp blade, such as a cutter or scalpel, to cut your pastry, otherwise you risk crushing your puff pastry.
Pastry cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder or liquid
✔3 capfuls rum
Heat the milk and vanilla in a saucepan. In a bowl, mix the egg, sugar and cornflour. Pour the hot milk over the mixture and return to the saucepan until thickened. Turn off the heat and add the rum. Pour into a bowl, strain and set aside in a cool place.
Almond cream (the day before)
✔100g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔60g melted milk chocolate
✔3 capfuls of rum
Mix all the ingredients together. For the almond powder, you can use whole blanched almonds that you can blend into a powder, but don’t blend too finely to retain a little crunch.
Frangipane cream
✔almond cream
✔120g pastry cream
Mix the almond cream and the crème pâtissière (about 120g) previously loosened a little with a spatula. Line a rectangle of baking paper with the cream. Place a bean on top and freeze overnight.
The next day, cut your pastry into two equal parts and roll out each part of your puff pastry into a rectangle.
Place your frozen frangipane cream in the middle of one of the rectangles. Brush water all around the frangipane cream. Cover with the second rectangle of puff pastry. Press all around with your thumb to separate the pastry. Using a rectangular pastry frame and a cutter, cut out the pastry (use a cutter or scalpel rather than a knife to cut the pastry and avoid crushing the leaves). Turn the dough out onto a baking tray and place a silikomart mat on top.
Brush egg yolk/cream over the top only (be careful not to apply egg yolk to the edges) then chill for at least 10 minutes to allow the yolk to dry. Brush with egg yolk again and leave to dry.
Prick the pastry around your decoration so that the air escapes during baking.
Bake at 180°C for 20 min then lower the temperature to 165°C for 40 min. I placed 4.5 cm high entremet circles at the 4 ends of my baking tray and placed a wire rack over them.
As soon as you remove the cake from the oven, turn it over. Brush your galette with a mixture of water and sugar (brought to the boil in a small saucepan) to give it more shine and put it back in the oven for a few minutes.
