烘焙
由 CookWhatHK0 次收藏
朱古力雪梨法式國王餅以兩塊酥皮夾住朱古力杏仁忌廉同雪梨片，刷上蛋黃並刻上花紋，焗至金黃酥脆，是節慶分享的甜點。
用隔水加熱法融化朱古力。
Melt the chocolate using a double boiler.
將軟化牛油同糖放入攪拌碗中拌勻。
In a mixing bowl, combine the softened butter and sugar, stirring until they are evenly combined.
加入杏仁粉拌勻。
Add the almond flour and stir.
加入一隻雞蛋拌勻，再加入第二隻雞蛋，攪拌至混合物順滑。
Add one egg, stirring well, then add the second egg and continue to stir until the mixture becomes smooth.
加入融化的朱古力液，拌勻。
Pour in the melted chocolate mixture and stir until everything is well combined.
將一塊酥皮放在鋪了焗紙的烤盤上，用叉子在中央刺孔。將朱古力混合物鋪在酥皮上，四邊留約 4 厘米空位。
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.
將雪梨切薄片，鋪在朱古力層上。如有小幸運符（fève）可放入其中；沒有的話用核桃代替。
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.
將第二塊酥皮蓋在上面，將邊向內折疊密封，用叉子壓緊。在餅面刷上蛋黃。
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.
用刀輕輕在表面刻出裝飾圖案，但不要切穿酥皮。在中央戳一個小孔讓蒸氣排出。以 180°C 烤 30 分鐘。
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).
