Recipe of the chocolate pear galette des rois with an inverted puff pastry, with a crispy flaky texture and light in the mouth, a chocolate almond filling cream and melting pears.
Every new year begins with the season of the "galette des rois" made on the occasion of the Epiphany day and this even during the whole month of January in France.
And if this year you want to change from the traditional recipe of the Frangipane galette des rois. Then this chocolate and pear galette des rois will surprise you with its perfect and tasty composition.
The perfect combination of chocolate almond filling, melting pears and its incredibly light and crispy puff pastry. As in my apple galette des rois recipe, the pears bring so much sweetness and melt-in-the-mouth texture to this dessert.
A perfect composition
As you can see on the pictures, the inverted puff pastry used here is a high quality puff pastry, incomparable to other recipes such as the classic puff pastry, the rough puff pastry version or the ready-made commercial one.
It is certainly a bit technical and requires a lot of preparation time but the result is just amazing. It is light and so crispy that it is now my favorite recipe for the galette!
For the filling, it's more of a simple almond filling cream with melted chocolate like in my chocolate galette des rois recipe. And this chocolate cream goes perfectly with the melting seasonal pears that really don't need to be cooked beforehand.
Tip: To make the puff pastry more quickly, let it rest in the freezer for 30 minutes between folds.
How to make the chocolate pear galette des rois
- Puff pastry: Follow the recipe for inverted puff pastry, classic puff pastry or rough quick puff pastry. (you can also use a commercial puff pastry dough)
- Chocolate almond filling cream: Mix together all the ingredients, the butter, powdered sugar, almond meal, eggs and melted chocolate with an electric mixer until you have a homogeneous preparation.
Tip: Replace the chocolate almond filling cream with a frangipane.
How to assemble
- Cut out 2 discs of puff pastry using a large 20 inch / 25 cm plate or tart ring.
- Fill the center with chocolate cream using a pastry bag to apply an even puff, leaving a 5 cm border.
- Place pear pieces in the center.
- Moisten edges with water and pastry brush.
- Cover with the second disc of dough and seal the edges with your fingers.
- Score the top with a knife in the pattern of your choice.
- Apply a layer of egg wash with a brush on top.
Tip: Place the galette in the freezer for 15 minutes before baking, so that it keeps its shape.
Baking
- Preheat oven to 356°F / 180°C.
- Bake the galette for about 45 minutes until it is golden brown.
- Let it cool down a little before serving it a little warm.
Tip: For a shiny crust, apply a second layer of egg wash just before baking.
Other recipes with pears
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Chocolate pear galette des rois
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
Description
Recipe for chocolate pear galette des rois with inverted puff pastry, chocolate almond cream and pears (for a 10 inch / 25 cm galette about 10-12 slices)
Ingredients
kneaded butter (beurre manié)
- 187 g Butter ( at least 80% mg and softened)
- 75 g Flour
Dough
- 75 g Water (cold)
- 55 g Butter (melted and cooled)
- 175 g Flour (all-purpose or bread flour)
- 2 tsp White vinegar
Chocolate almond cream
- 100 g Chocolate (semi-sweet melted)
- 100 g Butter (softened)
- 70 g Sugar (powdered)
- 100 g Almond meal
- 2 Eggs ( room temperature)
Instructions
Kneaded butter (beurre manié)
- Place the butter, cut into pieces and softened, in the bowl of a mixer fitted with a flat spatula with the flour and beat at high speed for a good minute until the mixture is smooth.
- Prepare a piece of parchment paper, then scoop the mixture with a pastry horn and place it on the parchment paper.
- Gently press the mixture together and close the paper to form a square of butter. Roll out a little with a rolling pin to form a square of butter about 1 cm thick.
- Place in the refrigerator for about 1 hour.
Dough
- Place all ingredients, cold water, melted butter, flour and white vinegar in the bowl of a mixer fitted with the dough hook.
- Mix at medium speed for 2-3 minutes until you have a smooth dough.
- Cover with cling film and place in the fridge for about 1 hour.
Folding the puff pastry
- Take the sheet of butter and the dough from the fridge and start by spreading the butter on a well-floured work surface to form a large square.
- Also roll out the dough to form a square smaller than the butter square.
- Place the dough in the center of the butter and close the edges to completely cover the dough.
- Roll out the dough on a floured work surface to form a large rectangle of 30-40 cm and fold in 4, in a wallet (double turn), then cover with cling film and place in the fridge for about 1h30 - 2h.
- Turn the dough to have the opening on your left and repeat the last step by making another double turn and let rest again.
- Take the dough out of the fridge, turn the opening to the right side and roll out the dough to a length of 30 cm and fold this time in 3 to make a single turn.
- Let the dough rest again for 1 - 2 hours before using.
Chocolate almond cream
- Melt the chocolate in the microwave or in a double boiler.
- Place all ingredients in a bowl, butter cut into pieces and softened with powdered sugar, almond meal, eggs and melted chocolate and beat with an electric whisk for 1-2 minutes until smooth.
- Cover with cling film and keep in a fresh place until ready to assemble.
Assembly
- Roll out the dough on a floured work surface with a rolling pin to a thickness of 3-4 mm.
- Cut out 2 discs of 10 inch / 25 cm dough using a large plate or a tart circle.
- Place one disk of dough on a baking sheet lined with baking paper and top the center with chocolate almond cream, leaving a 5 cm border.
- Add pieces of pears to the top and press them down a little.
- Moisten the edges with a brush and water.
- Cover with the second disc of dough and seal the edges by pressing with your fingers.
- Scratch the galette with a knife in the pattern of your choice and apply a layer of gilding with beaten egg.
- Place the galette des rois in the freezer for about 15 minutes.
Baking
- Preheat the oven to 356°F/ 180°C and bake the galette des rois for about 45 minutes until it is golden brown.
- Let it cool down and serve it a little warm.
Notes
Storage: In the refrigerator for 4-5 days or in the freezer for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: french
Nutrition
- Calories: 403
- Sugar: 11
- Sodium: 216
- Fat: 31
- Saturated Fat: 17
- Carbohydrates: 29
- Fiber: 2
- Protein: 5
- Cholesterol: 89
Keywords: chocolate, chocolate galette des rois, pear
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