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).