Pear, Chocolate & Timut Pepper Galette

Making the recipe

For 3 galettes 22cm in diameter

Frozen puree without added sugar Pear

LAMINATION

Ingrédients

(1 dough piece – about 5 galettes)
Strong flour – 310g
T65 flour – 940g
Salt – 25g
Water – 550g
Vinegar – 25g
La Motte butter – 125g
Butter sheets – 1000g

Knead all the ingredients except the butter sheets until you have an even dough (do not give it body), then ball the dough and flatten it slightly.
Cover the dough with cling film, then leave to rest overnight in the fridge at 3°C.
The next day, give it 2 single turns, let it rest in the fridge at 3°C for 2 hours, give it 2 more single turns, let it rest in the fridge for 2 hours, then give it 1 single turn and let it rest for at least 12 hours at 3°C.
The next day, roll out the puff pastry to 2.8mm, but do not make it any wider, so that you have more length and can make the desired number of galettes.
Cut out 24cm circles and give one of the two discs a quarter turn so that the galettes are not oval after baking.
Leave the puff pastry circles in the fridge until ready to assemble.
PEAR PASTRY CREAM

Ingrédients

Frozen puree without added sugar Pear (1) – 170g
Frozen puree without added sugar Pear (2) – 125g
Eggs – 135g
Sugar – 105g
Potato starch – 45g
Water – 85g

Place the eggs, sugar, cornflour, water and the 1st portion of Pear puree in a suitably sized pan, then whisk until boiling.
Remove from the heat and add the 2nd portion of Pear puree, then blend to obtain a smooth texture.
Store in the fridge, covered with cling film.
PEAR FRANGIPANE

Ingrédients

Soft butter – 335g
Icing sugar – 335g
Raw ground almonds – 335g
Whole eggs – 260g
Potato starch – 45g
Williamine – 35g
Pear pastry cream – 650g

In the mixer, using the paddle, mix the soft butter and caster sugar, then add the ground almonds, potato starch, pastry cream and finally the eggs & rum.
Check that the mix is even, then set the frangipane aside in the fridge.
PEAR CONFIT

Ingrédients

Frozen puree without added sugar Pear – 770g
Sugar – 10g
NH Pectin – 15g
Lemon – 6g

Warm the Pear puree, then sprinkle in the sugar and pectin mix.
Bring to the boil then add the lemon juice, off the heat.
Chill for 12 hours, then blend the confit and store in a piping bag.
BROWNING

Ingrédients

Egg yolks – 200g
Cream – 75g

Mix the two ingredients and store in the fridge.
SUGAR SYRUP

Ingrédients

Water – 150g
Sugar – 150g

Boil both ingredients and cool before use.

Assembly

Using a piping bag and a 13cm plain nozzle, pipe 350g of frangipane in the center of the 1st disc of puff pastry (making sure to leave about 3cm of pastry all around the frangipane), arrange pieces of fresh Pear on top, sprinkle with chocolate chips and place a bean on one end.
Moisten the edges of the dough with a brush and water, then place the second disc of dough, focusing on the seam to ensure that the two discs stick together. Place in the freezer for 10 minutes.
Once very cold, place a 22cm circle on top, and use a cutter to make a clean, precise cut around the edge of the galette.
Brown and score the cold galette, then place in an oven on a silpain mat for 35-40 minutes at 170°c.
Lightly coat with syrup to give it a shine.
Once the galette has cooled, pipe the Pear confit from the center of the galette and decorate with a chocolate button.
Add a few turns of Timut pepper to season and flavor the galette.

François JOSSE

François Josse is a renowned pastry chef, recognized for his pastry making expertise and passion for the culinary arts.
Over the course of a career marked by a wealth of experience and a sustained commitment to innovation and excellence, François Josse has made a name for himself in the world of French patisserie.