Indulge in Homemade Elegance: The Ultimate Pear and Chocolate Frangipane Galette Recipe
Pears and chocolate are a classic flavor combination, celebrated for their harmonious blend of sweet, fruity notes and rich, decadent cocoa. This Pear and Chocolate Frangipane Galette is the perfect dessert to showcase this delightful pairing, offering a rustic yet sophisticated treat that’s surprisingly simple to master.
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For years, my go-to baking formula to highlight seasonal fruits has been a combination of fresh fruit, creamy frangipane, and a flaky shortcrust pastry, all shaped into an effortlessly freeform tart, also known as a galette. Embracing the freeform nature of a galette frees you from the intricacies of creating elaborate crust patterns, eliminating any perceived #pieart pressure. This approach not only makes the baking process more enjoyable but also significantly streamlines it, allowing you to focus on flavor and presentation without stress.
You might initially feel intimidated by the idea of making shortcrust pastry from scratch, and I completely understand why. For many years, I shared that apprehension, believing pie dough was a notoriously difficult challenge. That was until I perfected a precise method for making flawless shortcrust pastry using a food processor. When I say precise, I mean to the second—a technique that guarantees consistent results every single time. My foolproof recipe and detailed method have transformed many hesitant bakers into confident pie makers, proving that homemade dough is well within reach. I truly believe that creating a galette offers the perfect opportunity to try this revolutionary technique for yourself. Learn how to make shortcrust pastry from scratch with incredible ease using your food processor. Before you begin, however, be sure to consult the specific instructions provided in the recipe below, as they are tailored for this particular galette application.
VIDEO: Watch How to Create Flawless Shortcrust Pastry in Seconds Using Your Food Processor
Witness the magic of homemade baking! Watch my Shortcrust Pastry recipe video and discover just how easily you can craft perfect shortcrust pastry from scratch, transforming your baking experience.
There are numerous compelling reasons why I adore lining my galettes with a generous layer of frangipane. First and foremost is the incredible depth of flavor it imparts: frangipane is a rich, dreamy cream crafted from finely ground almonds, fresh eggs, sweet butter, and a touch of sugar. This luxurious filling not only adds a delightful nutty essence but also provides a wonderfully moist texture to the dessert. What’s more, you can customize frangipane by using various types of nuts, opening up a world of creative possibilities for unique fruit and nut flavor pairings. Second, a frangipane layer acts as a miraculous sponge, expertly soaking up all the delicious fruit juices released during and after baking. This ingenious quality ensures that every drop of fruity goodness is absorbed into your galette, preventing any juices from bubbling over and creating a messy baking sheet. Instead, you get to savor every flavorful bite, enjoying a perfectly cohesive and delightfully juicy dessert.
This Pear and Chocolate Frangipane Galette represents an accessible, incredibly memorable, and deeply rewarding baking project for home cooks of all skill levels. Its straightforward preparation and stunning presentation make it an ideal choice for both everyday indulgence and special occasions. Once you experience the joy of making your first galette, you’re very likely to find yourself incorporating it into your regular baking repertoire. Its inherent ease and wonderful versatility are truly addictive. Imagine topping your galettes with a vibrant array of seasonal ingredients: sweet berries in early summer, succulent stone fruits like peaches or plums in August, crisp apples or juicy figs in the rich colors of fall, and bright, zesty oranges or cranberries in the depths of winter. The possibilities are endless, and you simply cannot go wrong with this adaptable dessert. Your taste buds, your family, and your friends will undoubtedly thank you for every delicious, homemade bite.
Helpful Tips for Crafting Your Perfect Chocolate Frangipane Galette
Experiment with Flours for Your Shortcrust Pastry
While all-purpose flour provides a classic, tender crust, don’t hesitate to venture beyond it. You can confidently substitute a portion of the all-purpose flour with whole-wheat flour, or even combine various whole grain flour varieties to add exciting new dimensions to your galette crust. Incorporating whole grain flour not only boosts the nutritional value but also introduces wonderful nutty flavors and unique textures that can perfectly complement your filling. For this particular Pear and Chocolate Frangipane Galette, I opted for a blend of 1 cup (250 ml) all-purpose flour and ½ cup (125 ml) buckwheat flour. This combination yielded a beautifully darker crust with a distinctive, earthy, and nutty flavor profile that harmonized exquisitely with the rich chocolate frangipane base. Other options like spelt flour or even a touch of rye flour can also create fantastic results, adding depth and character to your homemade pastry.
Embrace the Richness: Go All-In with Chocolate
This chocolate frangipane recipe is designed to deliver a truly deep and satisfying chocolate experience, thoughtfully incorporating both melted dark chocolate and dark cocoa powder. The melted dark chocolate contributes to both the luxurious texture and intense flavor, creating a silky, molten richness within the frangipane. The dark cocoa powder, on the other hand, enhances the visual appeal with a striking, deep color while further enriching the chocolate notes. To truly elevate this dessert, it’s highly recommended to use a quality 70% dark chocolate; its superior flavor and smooth texture will make a significant impact on the overall profile. When it comes to cocoa powder, I personally prefer a dark, Dutch-processed variety in all my recipes. This type of cocoa powder offers a milder yet notably richer flavor and yields a more vibrant, deep brown hue. However, if you only have regular, unsweetened cocoa powder on hand, feel free to substitute it – your galette will still be delicious!
Alternatively, Opt for Classic Elegance: Forgo Chocolate Completely
Should you desire a more traditional approach, you can easily omit both the melted chocolate and cocoa powder from the frangipane mixture. This will result in a delightful classic frangipane, which remains an equally exquisite base for pears. If you choose this route, remember to add 1 teaspoon of vanilla extract to the frangipane mixture to enhance its aromatic profile and bring out its inherent sweetness. Classic frangipane is wonderfully versatile and pairs beautifully with any other fruit you might imagine, from crisp apples to juicy berries, or even stone fruits. It offers a subtle, nutty sweetness that allows the natural flavors of your chosen fruit to truly shine, creating a dessert that is both elegant and timeless.
Get Creative: Switch Up the Nuts in Your Frangipane
While classic frangipane traditionally calls for ground almonds, its adaptability is one of its greatest strengths. Feel free to experiment with other ground nuts to create unique and equally delicious flavor profiles. Ground hazelnuts, for instance, make an especially delightful substitution in chocolate frangipane, adding a toasted, earthy depth that complements cocoa beautifully. Other excellent choices include ground walnuts, which lend a slightly bitter, robust note; ground pistachios, offering a vibrant color and delicate, sweet flavor; or ground pecans, providing a rich, buttery taste. Each nut brings its own distinct character to the frangipane, allowing you to tailor the filling to perfectly match the fruit you’re using. Here is some inspiration to get you started on your nutty flavor journey:
- Almonds: Versatile and pairs wonderfully with ANY fruit, offering a subtly sweet and creamy base.
- Hazelnuts: Excellent with pears, strawberries, or oranges, enhancing their sweetness with a rich, toasted flavor.
- Walnuts: A great match for pears, apples, or blueberries, providing a slightly earthy and robust contrast.
- Pistachios: Fantastic with apricots, peaches, or raspberries, adding a delicate, sweet, and visually appealing green hue.
- Pecans: Superb with apples, peaches, or prunes, contributing a buttery, rich depth that’s incredibly comforting.
Selecting the Right Pear Variety for Baking
The choice of pear variety significantly impacts the texture and flavor of your baked galette. For frangipane galettes, firm pear varieties are generally preferred as they hold their shape beautifully during baking, preventing them from becoming mushy. Excellent choices include Bosc, known for its crisp texture and subtle spice; Anjou, which is juicy and sweet; Bartlett, a classic choice with a buttery flavor; and the adorably petite Forelle, offering a firm texture and sweet, tangy notes. These pears are not only juicy and flavorful but also maintain their structure, providing a delightful contrast to the creamy frangipane. The combination of tender, slightly caramelized pears with the rich, chocolatey frangipane is truly a flavor match made in heaven. This Pear and Chocolate Frangipane Galette perfectly encapsulates this beloved culinary pairing, promising a dessert that is both comforting and sophisticated.
Pin Recipe
Pear and Chocolate Frangipane Galette
Ingredients
For the crust
- 1 batchFoolproof Shortcrust Pastry or your own favorite shortcrust, see instructions specific to this recipe below for adding sugar and flour variations.
For the Chocolate Frangipane
- ¼ cup (60 ml) unsalted butter
- 2 oz (56 g) chopped dark chocolate, or dark (bittersweet) chocolate chips (aim for 70% cocoa or higher for best flavor)
- ½ cup (125 ml) almond flour (ground almonds) (about 2.5 oz/70 g)
- ¼ cup (60 ml) all-purpose flour
- ¼ cup (60 ml) granulated sugar
- 2 tbsp (30 ml) dark (Dutch-processed) cocoa powder, or regular unsweetened cocoa powder
- ¼ tsp (1 ml) kosher salt, or fine sea salt (omit if using semi-salted or salted butter)
- 1 large egg
To assemble
- About 4 Bosc, Anjou, or Bartlett pears, or 6-7 Forelle pears (choose firm varieties that hold their shape well when baked)
- 1 tbsp (15 ml) milk
- 1 tbsp (15 ml) coarse sugar, or regular granulated sugar
Instructions
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For the Shortcrust Pastry: Prepare the sweet version of the Foolproof Shortcrust Pastry by adding 1 tablespoon (15 ml) granulated sugar to the food processor along with the flour. For an enhanced flavor and darker crust, consider using a blend of 1 cup (250 ml) all-purpose flour and ½ cup (125 ml) buckwheat flour. This will impart a delightful nutty note to your pastry.
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Once the pastry is mixed in the food processor, it will appear quite crumbly. Carefully dump it onto a lightly floured working surface. Use your hands to firmly gather the pastry into a cohesive ball, then gently flatten it into a disk shape. Lightly flour the top of the pastry disk, and then roll it out evenly into a 15-inch (38 cm) circle. Carefully transfer the rolled-out shortcrust pastry to a round baking sheet lined with parchment paper. (A rectangular baking sheet will also work, though you’ll have a bit of excess dough hanging over during the chilling period.) Refrigerate the pastry for a minimum of 30 minutes to allow it to firm up.
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Planning ahead? You can prepare the shortcrust pastry in advance. After mixing in the food processor and gathering it into a disk as described above, simply wrap the pastry disk tightly in plastic wrap. It can be refrigerated for up to 3 days. When you’re ready to bake, remove the pastry from the fridge and allow it to come to room temperature for 30 to 45 minutes before rolling it out to a 15-inch (38 cm) circle. Transfer it to a baking sheet covered with parchment paper and continue with the recipe – no need to refrigerate it again.
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For the Chocolate Frangipane: In a double-boiler set over simmering water (or in a glass measuring cup heated in the microwave at a low power setting), gently melt the unsalted butter with the chopped dark chocolate. Stir continuously until the mixture is completely smooth and homogeneous.
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In a separate mixing bowl, whisk together the almond flour, all-purpose flour, granulated sugar, cocoa powder, and salt until well combined. Pour the melted butter and dark chocolate mixture into the dry ingredients. Use a spatula to stir and gently incorporate all ingredients. Finally, add the large egg and whisk vigorously until the mixture is entirely smooth, creamy, and lump-free.
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To assemble: Preheat your oven to 425°F (220°C).
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Prepare the pears: Slice each pear in half lengthwise, then carefully remove the core. There’s no need to peel the pears, as the skin adds both texture and nutrients. Take each pear half and thinly slice it almost all the way to the tip, creating a fanned effect. Gently press down on the slices to fan them out beautifully, ready for placement.
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Retrieve the chilled, rolled-out shortcrust pastry from the refrigerator. Evenly spread the luscious chocolate frangipane mixture over the pastry, ensuring you leave a generous 3-inch (7.5 cm) border uncovered all around the edges. Arrange the fanned pear halves artfully over the frangipane. Next, gently bring the exposed edges of the dough up and over the filling, creasing it naturally as you go and gently pressing it down onto the filling. (For visual guidance on this rustic folding technique, you can refer to step-by-step photos in this related post.) Once the entire border is folded, lightly press down on the pears to ensure they are nestled securely within the pastry fold.
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Using a pastry brush, lightly brush the folded crust with milk, then generously sprinkle both the crust and the exposed pear slices with coarse sugar (or regular granulated sugar). This adds a beautiful sheen and delightful crunch. Bake the galette for approximately 30 minutes, or until the crust achieves a beautiful golden-brown color and the pears are tender when pierced with a knife. You should also observe some of the chocolate frangipane puffing up and peeking charmingly through the pears. Carefully transfer the baked galette to a cooling rack and allow it to cool for at least 10 minutes before slicing and serving warm.
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STORAGE: Any leftover Pear and Chocolate Frangipane Galette can be stored at room temperature for up to 2 days. To keep the crust crisp, place it under a cake dome or simply covered with plastic wrap. If you prefer to refrigerate the chocolate frangipane galette for longer storage, it is crucial to keep it uncovered: this simple trick will prevent the delicate crust from becoming soft and soggy, preserving its delightful texture.
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