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Chocolate Pear Galette with Praline Crunch

I promised I was going to make a chocolate galette and here it is…chocolate pear galette with a praline crunch topping. It worked perfectly and so simple to make, particularly since I had some chocolate pastry left over from a previous workshop. The chocolate pastry is just a regular short pastry with the addition of cocoa powder. Adding the sliced pears and making a quick toffee and adding the hazelnuts to to make a praline crunch. Of course if fyou didn’t want to make the toffee you could just add chopped hazelnuts.

The only downside of having pastry left over from a previous recipe was I really would have liked a lot more of these galettes they were so yummy! The recipe below will make four reasonable size individual galettes or one family sized galette. I recommend serving it straight from the oven with ice cream or cream.

I do seem to have an obsession with galettes at the moment and I am just waiting for asparagus to come in season to make a savoury one topped with some goats cheese….mmmmm I can almost taste it, just a few weeks to wait……


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


  • Preheat oven on ‘bake’ to 180C .
  • 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 bring dough together and divide into 4 equal portions, shape them into balls and flatten.
  • Rest dough in fridge for an hour before rolling out.
  • Prepare the pear 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.
  • 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!
  • Sprinkle the mixture over the top of each galette.
  • Bake for 25 minutes or until golden brown (a larger galette will take approx 35 minutes).
5 Comments Post a comment
  1. this looks divine! the weather is still great to make pastry, isn’t it? would love to try this one out when i have got more time 🙂

    September 7, 2010
  2. This looks fantastic! I just made my very first galette not too long ago – a cinnamon plum galette… this definitely trumps it though!

    September 7, 2010
  3. I’ve never tried a galette, and I have no idea why! Yours looks delicious and a perfect way to get the fall baking season going!

    September 7, 2010
  4. I’m just going to have to crack my pastry phobia so I can make these – yum!

    September 14, 2010
    • peasepudding #

      This pastry recipe is slightly higher in butter to ensure a short pastry, if rolling is a problem for you just make sure you chill it down in the fridge before rolling and it should be fine. Good luck

      September 15, 2010

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