Chocolate frangipane pancake {without milk}
Ça n’est pas parce que l’épiphanie ne dure qu’un jour que l’on doit être privé de galette le reste du mois de janvier ! Cette année j’ai décidé de m’attaquer à la recette de la galette frangipane alors que Monsieur préfère la galette à la crème d’amande (oui je suis un peu rebelle !) mais pour l’amadouer j’ai quand même fais une version de frangipane au chocolat (qui n’aime pas le chocolat me jette la première pierre). I remind those at the back that frangipane is a mixture of almond cream and pastry cream, and this is the most common version of pancake. So you suspect, the frangipane galette takes a bit longer to make than the simplified version with almond cream but it is also very different and more delicious (at the same time with chocolate…) !
Like I'm a rebel (and a bit of a lazy person too) I don't have my own puff pastry, so if you ever do, hat !
- 2 vegetable puff pastry rolls
- 120 g ground almonds
- 90 g vegetable margarine
- 90 grams of sugar
- 2 medium eggs + 1 jaune
- 1 or 2 beans
- 1 tablespoon of maple syrup (optional)
- FOR THE CHOCOLATE PASTRY CREAM
- 25 cl vegetable milk
- 80 g cane sugar
- 3 egg yolks
- 37 g of flour
- 70 g dark chocolate
- 1 tablespoon of bitter cocoa
- To make the pastry cream, beat the egg yolks with the sugar in a bowl so that the mixture whitens, add the flour and cocoa powder then mix. Heat the vegetable milk in a saucepan with the chocolate, bring to the boil then pour the milk over the egg yolks, stir with a whisk. Pour the preparation into the saucepan and return to cook over low heat for 3-5 minutes while whisking until the mixture thickens. Pour the mixture into a container, film in contact then book cool.
- Beat the margarine until it becomes creamy. Then add the almond powder and sugar to form a smooth and homogeneous mixture.. Add the eggs one by one then mix.
- Mix together the cooled pastry and the almond cream then put the mixture in a piping bag.
- Preheat the oven to 180°.
- Spread the first puff pastry on a baking sheet.
- Add the frangipane forming a snail and stop at 3 cm you board. Add the bean(s).
- Wet them with water 3 cm edge and place the second roll of dough on top. Apply pressure to seal the edges of the dough well and fold with the back of a knife.
- Brush the pancake with the egg yolk.
- Then decorate the edges and the top with the blade of a knife.
- Put in the oven for about 30 min so that the pancake is nicely browned.
- Brush with maple syrup straight out of the oven to obtain a shiny pancake like the pastry chef's..
Emilie
