Chocolate Frangipane Galette with Mosambi Orangette Syrup11:39 PM
I love to bake and there are hardly any week goes by without me baking something or the other. But ever since I started taking baking orders under the name Homemade I have been busy baking varieties of cakes. Days are spent in whipping up Ganache or Italian meringue buttercream and smoothening the fondant on layers and layers of cake. and to tell you the truth I love doing that. Nothing gives me more pleasure in the kitchen than a pretty cake all made from scratch.
|Cakes Baked by me more HERE|
This month's challenge was to bake a Galette. Galette is a french free form, flat and round crusty cake or pastry. It's very similar to a pie with a biscuit like crumbly layer with some sort of filling inside. The term Galette generally refers to a filling made with fresh fruits but at this time we hardly get any type of good fruits in Kolkata to bake with. I searched for peaches or Plums but the quality was way too bad to serve to my kids not to mention overtly tart, unripe or half rotten quality. So I picked this recipe of chocolate frangipane filling where Almonds, coco powder, butter, sugar and eggs are churned to make a cakey filling. Which was perfect for the kids to enjoy but to make it more exotic I also made a Mosambi and homemade orangette syrup. The slight bitter chocolate flavour was so so well balanced with the citrusy syrup.
All in all a beautiful and easy bake that the whole family enjoyed.
Chocolate Frangipane Galette with Mosambi and orangette syrup
(Pastry cover Julia Child's recipe of Fast French Puff Pastry( Book:Julia Child and Company,Alfred A. knopf,Inc, US,1978
Filling Recipe: IF Aprons could Talk)
All purpose flour- 1 cup
Corn flour: 1 tbsp
Butter- 75 gms (chilled and unsalted)
Sugar- 1 tbs
Salt: 1/8 tsp
Ice water- 3 tbsp
For the filling:
Castor sugar: 75 gms
Butter: 50 gms (room temperature)
Cocoa Powder: 20 gms
Vanilla flavour: 1 tsp
Almonds: 75 gms (I used whole almonds with skin)
For the syrup:
Sugar: 2 tbsp
Orangette: chopped finely 2 tbsp (Or you can use zest of Mosambi or Orange.
granulated sugar to sprinkle on top
egg/ milk for the wash
Mix the castor or powdered sugar, corn flour, salt and flour in a big bowl. Cut the chilled butter in cubes and add to it. With a pastry cutter or two forks starts cutting the butter in small sizes and blending through the flour. It would look like coarse bread crumbs. Now add ice water 1 tbsp at a time and using your fingers mix in. be very gently and at no point put any pressure, just move your fingers in one direction. Add as much water as you need to bring everything a craggy dough.
Place this in a big piece of cling film, cover and ring together to make a dough.
Put in the fridge for 30 minutes upto 16 hours.
While it's chilling make the syrup simply by boiling everything together for 10 minutes or till the juice is little thick and syrupy. If your mosambi is vey sweet then you might would like to add a few drops of lemon juice to balance the taste.
Once you are ready to bake, prepare a big baking dish with tin foil, grease it and keep aside.
To make the frangipane place the almonds, sugar, coco powder in a food processor and whizz in interval to get a coarse mix. Add the butter, egg and vanilla and bring everything together. Keep aside.
Divide the dough in half and on a floured surface roll each one to a circle(1/8" thick). Transfer this to the tray. Place half of the frangipane mix in the center. Spread leaving 2" border. Fld the sides on top in a pleated manner. Press the pleats together or secure or it will open while baking. Brush beaten egg or milk on the pastry and sprinkle granulated sugar. Repeat the same for the other half of the dough.
Bake in a pre heated 175C or 350F oven for 25-30 minutes or till the crust is golden.
Take out from the pan and transfer to a wire rack.
Serve warm with the syrup poured on top may be with a dollop of vanilla ice cream.