Chocolate Praliné Galette


 An original recipe by l’École Gourmet Valrhona
Category: Cakes and Tarts
Difficulty: Medium


Makes two 12cm galettes or one 24cm galette

Puff Pastry

Détrempe dough
185 g All-purpose flour
4 g Salt
100 g Water
3 g White vinegar

Beurre manié
150 g Unsalted butter
55 g All-purpose flour

Hazelnut Praliné Cream
30 g Sugar
80 g Creamed butter
50 g Raw hazelnut flour
100 g Eggs
100 g Almond & Hazelnut Praliné

1 ea Egg Yolk
1 Sugar syrup
1 g fève (small surprise toy or item in the cake)
30 g Candied Lemon



Puff Pastry
  • 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.


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


  • Roll out four puff pastry circles of 12cm diameter.
  • Using a piping bag with a plain round nozzle, pipe the hazelnut praliné cream, making sure to leave a 1cm space between the edge of the first puff pastry disk.
  • Sprinkle on small candied lemon cubes.
  • Hide a chocolate fève inside the cream. Cover with the second puff pastry disk.
  • Brush the puff pastry with egg yolk wash to give it a golden color. Place in the refrigerator for at least 30 minutes before decorating the top with patterns of your choice using a small knife.
  • Bake at 375°F (190°C) for 45 minutes.
  • Take out of the oven and use the brush to apply a layer of sugar syrup. This will add a glossy shine to your galette.
  • After it has completely cooled, arrange the remaining pieces of candied lemon in an abstract way on top of the middle of the galette.