Pear and Hazelnut Praline Galette
Pear and Hazelnut Praline Galette Recipe
Ingredients (serve 6)
200g plain flour
100g cold diced unsalted butter
10g demerara sugar
1 pinch salt
50g cold water
3 sliced pears
For the hazelnut praline paste
75g blanched hazelnuts
50g caster sugar
For the egg wash
1 egg yolk
1 teaspoon water
1. Prepare the praline paste (can be made ahead).
Preheat the oven to 180˚C (160˚C fan). Place the blanched hazelnuts on a baking tray on the middle shelf of the oven and roast for 10 minutes until they are golden brown. After cooking, let them cool down completely (at this stage, if the cooled hazelnuts had skins on, transfer them into a clean kitchen towel and rub them to remove the skin).
2. The next step requires careful attention as it is a delicate process (make sure not to be distracted). Put the sugar (and nothing else) in a small saucepan over low to medium heat. Do not stir it while it slowly melts into a caramel, swirl the saucepan lightly if needs be to make sure all the sugar is evenly caramelising. When it reaches a light blond colour, add in the cold roasted hazelnuts, stir until the caramel is amber (this process happens quite fast). Spread the caramelised hazelnuts quickly onto a piece of greaseproof paper or a silicon mat and let it cool down completely.
3. After the caramelised hazelnuts have cooled down, break them up into chunks. Put them in a food processor and mix until you get praline powder. Set aside two teaspoons of this for sprinkling on the pastry later. Continue processing on high speed until the oils from the nuts are released and the mixture has turned into a paste. Transfer the hazelnut praline paste into a small bowl.
4. To make the pastry dough, put the plain flour, salt, demerara sugar and butter in a large bowl. Mix with your fingers until it looks like breadcrumbs. Make a well in the centre and pour in the cold water. Knead the ingredients together to shape the dough, flatten it and wrap in clingfilm (or beeswrap if you do not use clingfilm). Leave to rest in the fridge for at least 30 minutes before use.
5. Preheat the oven to 180˚C (160˚C fan).
Put the pastry dough between two pieces of baking paper and roll out into a 30cm circle. Remove the piece of paper on the top and transfer the rolled out dough on baking parchment onto a large baking tray.
6. Spread the praline paste evenly on the dough, leaving a 3cm border on the edges. Place the pear slices on top. Fold the dough, pleating the edges over the mixture (see photo below).
Whisk the egg yolk with one teaspoon of cold water and brush the dough with this egg wash. Sprinkle the pears and pastry with the reserved praline powder.
7. Place the baking tray on the middle shelf of the oven and bake the pear and hazelnut praline galette for 30 to 35 minutes or until the pastry is golden brown.
Leave the pear galette to cool for 10 minutes at least before serving slices with a bit of whipped cream, a scoop of chocolate ice cream or a dollop of vanilla custard.
Bon appétit!
