CHOCOLATE PRALINÉ GALETTE

INSTRUCTIONS

• In a electric whisk with a dough hook, make the détrempe dough by mixing the flour, salt, water and vinegar, poured all at once. Stop mixing as soon you obtain a completely smooth dough and form into a ball. Tightly wrap in plastic wrap and store in the refrigerator for at least 2 hours.
• To make the beurre manié, in the bowl of a stand mixer with a paddle attachment, mix the room-temperature butter with the flour. As soon as you obtain an even dough, stop mixing.
• Create a roughly 5mm thick regular rectangle in between two sheets of parchment paper using a rolling pin.
• Keep the beurre manié in the refrigerator until it is to be added to the dough.
• After the resting time, spread the détrempe dough so that it stretches to two thirds of the surface of the butter rectangle.
• Place the détrempe dough on one end of the beurre manié, ensuring that the surfaces align.
• Fold the surface of the rolled-out butter that is not covered by détrempe dough back over rolled-out dough. Then, fold the layered surface over this. This step is known as a ‘single turn’.
• Rotate the dough by a quarter and then carry out a book turn. Put the dough aside, wrap in plastic wrap and place in the refrigerator for at least 2 hours to ensure that the dough has time to rest.
• Carry out another single turn and book turn, making sure that you rotate the dough by a quarter each time.
• Put the dough aside, wrapping it in film and placing it in the refrigerator for at least 2 hours before rolling it out.

• Mix the creamed butter and sugar.
• Gradually add the eggs.
• Finally, add the raw hazelnut flour and praliné.