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Chocolate Pear Galette des Rois ay puff pastry na may chocolate almond cream at hiniwang peras, ginuhitan at inihurno hanggang ginto at malutong.
Tunawin ang chocolate gamit ang double boiler.
Melt the chocolate using a double boiler.
Sa isang mixing bowl, pagsamahin ang pinalambot na butter at asukal, at haluing mabuti.
In a mixing bowl, combine the softened butter and sugar, stirring until they are evenly combined.
Idagdag ang almond flour at haluin.
Add the almond flour and stir.
Magdagdag ng isang itlog at haluin, pagkatapos idagdag ang pangalawang itlog at haluin hanggang maayos ang pinaghalong.
Add one egg, stirring well, then add the second egg and continue to stir until the mixture becomes smooth.
Idagdag ang melted chocolate at haluin para pagsamahin.
Pour in the melted chocolate mixture and stir until everything is well combined.
Igulong ang isang sheet ng puff pastry sa baking sheet na may parchment at tuhog ang gitna ng tinidor. Ikalat ang chocolate mixture sa ibabaw, na nag-iiwan ng 4 cm na gilid sa paligid.
Roll out one sheet of puff pastry onto a parchment-lined baking sheet. Prick the center of the pastry with a fork. Evenly spread the chocolate mixture over the pastry, making sure to leave a 1 1/2-inch (4 cm) border clear around the edges.
Hiwain nang manipis ang peras at ayusin ang mga hiwa sa ibabaw ng chocolate layer. Kung mayroon kang fève (maliit na charm), ilagay ito sa loob; kung wala, maaari kang gumamit ng walnut bilang kapalit.
Thinly slice the pear and arrange the slices over the chocolate layer. If you have a fève (a small charm), tuck it inside the filling; otherwise, a walnut makes a good substitute.
Ilagay ang pangalawang sheet ng puff pastry sa ibabaw. Tupi ang mga gilid paloob para iselyuhan, pagkatapos pindutin ng tinidor para mahigpit na masara. I-brush ang ibabaw ng galette ng pula ng itlog.
Carefully place the second sheet of puff pastry over the top. Fold the edges of both pastry sheets inward to seal them together, then use a fork to press down firmly, ensuring a tight seal. Brush the top of the galette with the egg yolk.
Gumamit ng kutsilyo para bahagyang gumuhit ng dekorasyon sa ibabaw nang hindi pinuputol ang pastry. Gumawa ng maliit na butas sa gitna para makawala ang singaw. Maghurno ng 30 minuto sa 180°C (350°F).
Using a knife, gently score decorative patterns onto the top surface of the galette, being careful not to cut all the way through the pastry. Create a small hole in the center to allow steam to escape during baking. Bake for 30 minutes at 350°F (180°C).
