Thursday, June 2, 2016

Recipe #112: Almond Chocolate Chip Galette with Toasted Almonds

I like almond anything....raw almonds, toasted almonds, almond joy candy bars, bear claws stuffed with almond.  This recipe is so, so easy to make, and is the perfect choice if you want to impress friends.  The only downside is that it needs to cool for about 15 minutes before you serve it.  But, you really can't ruin this wonderful, decadent dessert.  The only thing you need to be careful about is keeping the puff pastry cold so it gets the greatest amount of puff while baking.  Now, let's bake...

1 box puff pastry, such as Pepperidge Farm      2/3 cup (6 oz) almond paste
6 tbsp butter at room temp                                    1/2 cup sugar
1/2 tsp salt                                                                 2 large egg yolks
1 tsp vanilla                                                                1/3 cup flour
1/2 cup almond flour                                               1/3 cup sliced almonds, toasted*
1 cup chocolate chips

*to toast almonds, and using the 400 oven, toast on a cookie sheet for about 5-7 minutes...you have to watch this as I have burned many batches not paying attention...

GLAZE

1 egg yolk                                                             1 tsp water

Heat oven to 400.   Unfold each piece of puff pastry...at this point it should measure 9x9".  Roll each out to an 11x11" square.  Roll out one pastry to a 10" circle and the other one to an 11" circle.  I used a dinner plate for the 11" and an angel food cake pan for the 10", cutting around each with a knife.  Set each on a parchment-lined baking sheet and put in the fridge.  Beat the almond paste, butter, sugar and salt until creamy.  Add the eggs and vanilla and beat until well incorporated.  Mix in both flours.  Stir in chocolate chips and almonds.  Take out the 10" circle and spread the filling all around, leaving a 1" rim around the edge of the pastry.   Mix the egg yolk and water together in a small bowl and brush it over the uncovered edge of the pastry.  Center the large round of dough over the first, and smooth it out over the filling.   Press all around the edge and then using a fork, crimp the rim of the galette to seal.  At this point, you can decorate the top of the galette, slicing swirls, lines or curves on top.  Poke five vent holes in the middle, then brush all over with the glaze.  Bake for 25-30 minutes, or until it is golden in color.  Bon appetit!

I didn't press all around the edge well before crimping, so the whole galette puffed up...the crimped edge should stay pretty flat, but again, I failed to press it down all around before crimping...

the little circle in the middle of the disc on the left is due to turning the angel food cake pan upside down while drawing a knife around it...

spread filling to about an inch all around...

brush egg yolk all around...

press down and crimp all around the edge...put decorative slits on top if you want...poke holes in the middle for venting...

brush the whole thing with the egg yolk...

you find this in the baking section of the grocery store...don't confuse it with solo pastry filling...

so it's not perfect, but close enough...i'll try again soon, and remember to press the edges...