Galette des rois with pear and chocolate

INGREDIENTS

  • 2 puff pastry
  • 1/2 pears
  • 100 g of baking chocolate
  • 100 g ground almonds
  • 100 g vegetable margarine
  • 60 g sugar
  • 80 g soy yogurt


Gilding:
1 tbsp of milk / vegetable cream
1 tbsp of agave syrup


PREPARATION

  1. Melt the chocolate with the margarine in a bain-marie or in the microwave.
  2. Cut the pear into dice not too thick and brown them in a pan with a little margarine for a few minutes and set aside.
  3. Stir in the chocolate with the almond powder, add the sugar and the soy yogurt. Mix well so that the mixture is homogeneous.
  4. Roll out one of the puff pastry and pour the frangipane in the center, leaving 2 cm free at the edge. Add the diced pears to the chocolate frangipane.
  5. Wet the edges left free and cover with the second puff pastry. Press on the edges (without crushing them too much) to stick the two puff pastry together well.
  6. Brush the gilding mixture onto the dough and set aside in the fridge for ten minutes.
  7. Preheat your oven to 180 ° C, static heat.
  8. Brown your cake again and decorate it with a knife. Make a few holes in your pancake to prevent the puff pastry from swelling too much.
  9. Bake for 40 to 45 minutes, watching the cooking: the dough should be golden brown.
  10. Let cool and enjoy!

Recipe By @clara.primi

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