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Chocolate Pear Galette with Praline Crunch

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You will have seen this picture before, it’s the recipe I submitted for the food blogger feature in the Taste Magazine in April. I said I would reveal the recipe on my blog for those not in NZ after the magazine was no longer being sold in store so here it is. I will keep my fingers crossed that one day I can write and style more recipes for magazines. In the meantime you might find me on Stuff.co.nz Life & Style

Ingredients
180g plain flour
110g butter
50g sugar
1 egg
1 tbsp cocoa
2-3 pears
Praline Topping
50g hazelnuts
1/2 cup water
1 cup castor sugar
additional sugar for dusting
A little milk for glazing the pastry
Method

Method
To prepare the praline put the water & sugar for the toffee in a pan on a low heat until the sugar has dissolved then turn up the heat.
The sugar liquid should boil and start to turn golden brown, once it does turn off the heat and add the hazelnuts to the pan.
Pour mixture out onto a grease tin to cool. Once set, blend in a food processor or bash with a mortar & pestle!
For the pastry, place the flour, cocoa & butter in a bowl.
Work the ingredients together until the mixture looks like breadcrumbs.
Add the egg and gently knead the dough together and divide into 4 equal portions, shape them into balls and flatten.
Rest dough in fridge for an hour before rolling out.
Preheat oven on ‘bake’ to 180C .
Prepare the pears by coring them, slicing them into halves and then into 1 cm thick wedges.
Roll one piece of dough into a circle the size of a ‘side plate’.
Arrange pear wedges in a circle from the centre of the dough leaving 4cm free at edges.
Fold dough into the centre, pleating as you go, it doesn’t have to be perfect, galettes are rustic.
Brush the pastry with a little milk and dust the whole galette with sugar.
Repeat with the rest of the dough. Alternatively you can make one large galette.
Sprinkle praline mixture over the top of each galette and place on a non stick baking tray.
Bake for 25 minutes or until golden brown (a larger galette will take approx 35 minutes).

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13 Comments Post a comment
  1. Reblogged this on The ObamaCrat.Com™ and commented:
    All I can say is YummY. Thank You “Pease Pudding”.

    May 16, 2012
  2. A wonderful galette! Heavenly.

    Cheers,

    Rosa

    May 16, 2012
  3. ButterYum #

    Oh my – I could go for a slice of that for breakfast right about now. Instead, I’ll have to settle for a bowl of bran flakes :(.

    May 16, 2012
  4. yummy

    May 16, 2012
  5. It must be a wonderful thing to see your work in print. Here’s to many more of these delicious features.

    May 18, 2012
  6. I had seen this last month!

    May 20, 2012
  7. This sounds lovely, the cocoa in the pastry is genius! I’m thinking of doing an apricot galette soon, they’ve just come in season here so I may be stealing the cocoa idea!! Do you think I could use olive oil instead of butter in the pastry?

    May 22, 2012
  8. Thanks for that, I think I’ll try a mix of hers and yours. I want your sugar & cocoa in there too!!

    May 24, 2012
  9. Stunning.. you are a professional and it shows.. fingers crossed that your network pops up another gig like this.. so tasty! c

    June 5, 2012
  10. You now have me with an overwhelming craving for something sweet!!! Love it :)

    June 9, 2012

Trackbacks & Pingbacks

  1. Individual Apricot, Almond and Rosewater Tartlets « Cook Eat Live Vegetarian
  2. Nectarine Raspberry Rye Galette | Mom Photographer

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