Chocolate and ginger studded frangipane galette
- Published: 13 Sep 18
- Updated: 18 Mar 24
Flaky puff pastry, rich frangipane studded with salted chocolate and a scattering of crunchy almonds makes this gorgeous galette a stunning end to a meal.
If you love chocolate and ginger, we’ve also got a stunning chocolate and ginger naked cake recipe.
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Serves 6-8
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Hands-on time 30 min, oven time 50-60 min
Ingredients
- 80g unsalted butter, softened
- 200g caster sugar, plus 1 tbsp extra to scatter
- 40g plain flour
- 200g ground almonds
- 2 tbsp bourbon, rum or brandy
- 30g crystallised ginger, finely chopped
- 100g dark chocolate with sea salt, roughly chopped
- 250g all-butter puff pastry, rolled out to a rough 32cm circle
- 1 medium free-range egg, lightly beaten
- 2 tbsp flaked almonds
- Crème fraîche to serve
Method
- Heat the oven to 200°C/180°C fan/gas 6 and put a baking sheet inside. Put the butter and sugar in a large mixing bowl and, using an electric hand mixer or the paddle attachment on a stand mixer, beat for 2-3 minutes until light and well combined. Beat in the flour and ground almonds until well combined, then stir in the bourbon (or other spirit), ginger and chocolate (add the salt if you’re using regular dark chocolate) until everything is evenly distributed.
- Lay out 3 sheets of foil on a work surface, overlapping them to make a sheet large enough to accommodate the pastry. Put the pastry circle in the middle and spoon the frangipane on top in a 25cm diameter circle, leaving a 7cm pastry border all around. Fold in the pastry border over the edge of the frangipane, pleating it every 10cm or so and leaving the middle of the galette exposed. Brush the exposed pastry all over with the beaten egg, then sprinkle the remaining 1 tbsp sugar over the pastry and scatter the flaked almonds over the whole galette.
- Using the foil, slide the galette onto the hot baking sheet. Bake on the middle rack of the oven for 20 minutes, then turn down the oven temperature to 160°C/140°C fan/gas 3 and cook for another 30-40 minutes until the pastry is deep golden and completely crisp. Remove from the oven, leave to cool completely (the texture improves as it cools), then slice and serve with crème fraîche.
- Recipe from April 2018 Issue
Nutrition
- Calories
- 683kcals
- Fat
- 46.2g (19g saturated)
- Protein
- 11.3g
- Carbohydrates
- 52.9g (38.2g sugars)
- Fibre
- 1.3g fibre
- Salt
- 0.4g
delicious. tips
We used Lindt Excellence Touch of Sea Salt chocolate but you could use any good quality dark chocolate with 50% cocoa solids and add ½ tsp sea salt flakes.
Ocado sells a French all-butter puff pastry, Marie La Pâte Feuilletée, which won’t need rolling as it’s already the right size for this recipe.
Assemble the tart up to 24 hours ahead, scattering with the almonds and sugar just before baking. Chill until ready to bake. Or freeze, then cook straight from the freezer, adding 10-15 minutes to the cooking time and scattering with almonds and sugar halfway through. Cover with foil if the top browns too quickly. Leftovers will keep for 2-3 days in an airtight container at room temperature.
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Slightly confused about this recipe. No mention of adding an egg to the frangipane mixture which as a result is too dry. Also, if you have a 32cm diamter circle of pastry and then you add a 25cm diamter circle of filling you are not left with 7cm margin all the way round. You are left with 3.5cm. The maths is wrong.
Hi Sam. Thanks for your feedback! You are quite right about the 3.5cm, thank you for pointing this out! Frangipane mixture does not always require an egg, and in this case worked well for us without. Because it is a free-form kind of pie, you don’t want a filling that is too runny so that you can easily fold over the sides. Happy cooking!
This easy-to-make, completely delicious recipe was a great hit: the oven temperature and timing worked for me – but for the last ten minutes I shielded the galette with silver foil. We enjoyed it with double cream – not crème fraiche – and, as our waists didn’t expand overnight, you might like it that way, too.