Cocoa Frangipane Galette with Triple Chocolate Ganache and Vanilla Chantilly

Serves : 6 / Preparation Time : ~5 hours / Cooking Time : 35–40 minutes

Cocoa Frangipane Galette with Triple Chocolate Ganache and Vanilla Chantilly. A rich galette with a cocoa almond frangipane, topped with quenelles of dark, milk, and white chocolate ganache, finished with light vanilla Chantilly.

Ingredients

Puff pastry

(2 discs, 28–30 cm and 29–31 cm)

Whole milk

200 g

Sugar

65 g

Egg yolk

Egg

40 g

Cornstarch

15 g

Unsalted butter:

77 g

Unsweetened cocoa powder:

17 g

Almond powder

50 g

Dark chocolate 70%

80 g

Milk chocolate

60 g

White chocolate

40 g

Heavy cream 35%

140 g

Heavy cream 30%

200 g

Vanilla bean

Icing sugar

25 g

Directions

1) PREPARE THE COCOA PASTRY CREAM (200 G)

Heat 200 g whole milk with half of the sugar (20 g).
In a separate bowl, whisk the egg yolk with the remaining sugar, cornstarch, and 12 g cocoa powder until smooth.
Pour the hot milk over the egg mixture while whisking continuously.
Return to heat and cook 30 seconds after thickening.
Remove from heat and add 12 g butter.
Cover with plastic wrap directly on the surface and let cool.

2) PREPARE THE COCOA ALMOND CREAM (150 G)

Mix 50 g softened butter with 50 g sugar until smooth.
Add 50 g almond powder and 5 g cocoa powder.
Incorporate 40 g egg, mixing gently without overworking.

3) MAKE THE COCOA FRANGIPANE

Combine the cooled pastry cream (200 g) with the almond cream (150 g) until smooth.

4) ASSEMBLE THE GALETTE

Roll out the puff pastry discs: base 28–30 cm, top 29–31 cm.
Spread the frangipane over the base disc in an 18–20 cm circle, about 1–1.2 cm thick, leaving a 2.5 cm border.
Place the top disc over the filling, remove any air, and seal the edges.
Brush with egg wash, decorate, and pierce lightly.

5) BAKE THE GALETTE

Bake in a convection oven at 180°C (356°F) for 35–40 minutes until golden brown.

6) PREPARE THE TRIPLE CHOCOLATE GANACHE (FOR QUENELLES)

Heat 140 g heavy cream (35%).
Emulsify in three portions over 80 g dark chocolate, 60 g milk chocolate, and 40 g white chocolate.
When the mixture reaches 35–40°C, add 15 g butter.
Cover with plastic wrap and chill for at least 4 hours.

7) PREPARE THE VANILLA CHANTILLY

Chill 200 g heavy cream (30%), a bowl, and beaters.
Add seeds from 1 vanilla bean.
Whip until soft peaks form, then add 25 g icing sugar.
Continue whipping until firm but still smooth.

8) SERVE

Pipe or spoon the ganache quenelles and Chantilly onto the galette before serving.

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