Galette praliné noisette

Name: Galette praliné noisette
Cuisine: French
Ingredients: butter; sugar; eggs; almond flour; rum; chocolate; hazelnuts; puff pastry

Serves 1

Serves 1

Directions

1Soften butter in the microwave.
2Whisk the softened butter.
3Transfer the whisked butter to a stand mixer bowl.
4Add sugar to the butter in the stand mixer.
5Mix butter and sugar.
6Add eggs to the mixture.
7Add almond flour to the mixture.
8Mix all ingredients until well combined.
9Add rum to the mixture and mix again.
10Transfer the frangipane cream into a piping bag.
11Pipe the frangipane cream in a spiral onto baking paper, forming a circular base.
12Place a charm (fève) on the piped cream.
13Pipe chocolate in a spiral on top of the frangipane cream.
14Sprinkle chopped hazelnuts over the chocolate.
15Place a round puff pastry on a baking mat.
16Place the prepared frangipane and chocolate disk on top of the puff pastry.
17Brush the edges of the bottom puff pastry with water.
18Cover with another round of puff pastry.
19Press down the edges to seal the galette.
20Crimp the edges of the galette using a knife.
21Make a small hole in the center of the galette.
22Brush the top of the galette with egg yolk.
23Score a decorative pattern on top of the galette with a knife.
24Bake the galette in the oven.
25Remove the golden-brown galette from the oven.
26Serve and slice the galette.

bowlwhiskmicrowavespatulastand mixerpiping bagbaking paperoven

Serves 1

Serves 1

1Soften butter in the microwave.
2Whisk the softened butter.
3Transfer the whisked butter to a stand mixer bowl.
4Add sugar to the butter in the stand mixer.
5Mix butter and sugar.
6Add eggs to the mixture.
7Add almond flour to the mixture.
8Mix all ingredients until well combined.
9Add rum to the mixture and mix again.
10Transfer the frangipane cream into a piping bag.
11Pipe the frangipane cream in a spiral onto baking paper, forming a circular base.
12Place a charm (fève) on the piped cream.
13Pipe chocolate in a spiral on top of the frangipane cream.
14Sprinkle chopped hazelnuts over the chocolate.
15Place a round puff pastry on a baking mat.
16Place the prepared frangipane and chocolate disk on top of the puff pastry.
17Brush the edges of the bottom puff pastry with water.
18Cover with another round of puff pastry.
19Press down the edges to seal the galette.
20Crimp the edges of the galette using a knife.
21Make a small hole in the center of the galette.
22Brush the top of the galette with egg yolk.
23Score a decorative pattern on top of the galette with a knife.
24Bake the galette in the oven.
25Remove the golden-brown galette from the oven.
26Serve and slice the galette.