Chocolate and pear galette

This recipe makes for 8 to 10 servings (depends on the size of the puff pastries).

Preparation- 20 minutes, cooking - 30 minutes, rest - 30 minutes

Ingredients:

• 2 puff pastries (i made them myself, here is the recipe for puff pastry )
• 125 g ground almonds
• 100 g sugar
• 100 g butter
• 100 g dark chocolate
• 2 pears, fresh or canned
• 3 eggs
• 1 tbsp milk
• 1 trinket

In a bowl, mix the butter, softened and cut into small pieces with the sugar and ground almonds. Add one egg and mix until well incorporated. Repeat with a second egg. To give crunch to your cake, add a few pieces of crushed almonds. Melt the dark chocolate in a double boiler or in the microwave (minimum power). Let it cool and then mix in the almond cream until mixture is well blended. Roll out a puff pastry on a baking sheet lined with parchment paper and brush on the edges (about 2 cm) with a brush and some water. Spread the cream in the center and cover with slices of pears and add a trinket if you wish. Cover with the second puff pastry. Press the edges with your fingers and fold them inward to seal the two pastes together. Using the back of a knife, press softly the edges of the pastry (see image below) to strengthen the seal between the pastries and decorate the cake. Mix one egg with a tablespoon of milk, and brush over the cake before putting it in the refrigerator for 30 minutes. Repeat the brushing after taking the cake out of the fridge, and then draw the shapes of your choice with the tip of a knife. Put in the oven, preheated at 240°C, for 10 minutes. Take out of the oven, preheat at 180°C and put the cake in the oven for another 20 minutes.

My test: The result was the best “galette des rois” I have ever tasted, the home made puff pastry contributes greatly to the quality of the cake and the almond, chocolate and pear mixture is perfect, here is a photo of the of the galette interior, hot from the oven.

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