- For 1 galette (20cm in diameter) person
INVERTED PUFF PASTRY :
Using a spatula, mix together 220g of Isigny PDO pastrymaking butter with 95g of flour. Shape the dough into a square and leave to rest until the next day.
Prepare the base dough: place 280g of flour, the cocoa powder, 46g of butter and the salt in the pastry blender and then add the cold water. Knead with the hook. Leave the dough to rest for 15 minutes at room temperature and store in a cool place until the next day.
The next day (2nd day), incorporate the base dough into the butter/flour mixture prepared the day before. Make a book fold (double fold) and leave to chill for 2 hours.
Make another book fold and leave to rest once again for 2 hours in the refrigerator. Make a three fold and leave to rest overnight in the refrigerator.
On the third day, roll out the dough (using the dough sheeter) to 3.75mm thick, lay out the dough and cut circles in it (lower circle: 20cm in diameter, upper circle: 21.5cm in diameter). Leave them to rest for 2 hours in the refrigerator before assembling.
CHOCOLATE AND HAZELNUT ALMOND CREAM :
Mix together the softened butter and icing sugar.
Add the almond powder and the cornstarch.
Add the egg and the pastry cream. Mix well.
Finish with the melted dark chocolate, then the roasted hazelnuts and milk chocolate.
PASTRY CREAM :
Boil the milk and cream in a saucepan.
Mix together the egg yolk and sugar, then add the cornstarch.
Boil once again and cook as you would for a pastry cream.
Add the butter and mix well.
Leave to cool.
EGG WASH :
Beat the eggs with the cream.
Filter the preparation before use.
Brush the edge of one puff pastry circle (20cm in diameter) with water and fill the inside of this circle with almond cream.
Cover the whole lot with a 2nd circle of puff pastry (21.5cm in diameter). Seal the edges, taking care to avoid any air bubbles.
Leave to rest for at least 2 hours in the refrigerator.
Brush the galette with the egg wash and then score patterns on the top with the blade of a knife (do not pierce the dough).
Bake for 50 minutes at 170°C.
Leave to cool on a rack.