Galette with chesnut jam, dark chocolate & Grand Marnier
INGREDIENTS for 8 people
2 homemade or commercial puff pastries - 200 g of frozen marmalade - 80 g dark chocolate 70% - 1 egg yolk
1 whole egg - 80 g of almond powder - 50 g of sugar - 60 g of butter at room temperature - 1 stopper of orange liqueur (Grand Marnier)
1 whole egg - 25 g sugar - 10 g cornflour - 15 cl liter of whole milk
Make the pastry cream:
Heat the milk in a saucepan. Whisk the egg with the sugar. Add the Maïzena. Gradually pour the hot milk over the previous mixture without stopping whipping. Put back on the heat and allow to thicken while mixing constantly. Filmer on contact and book cool.
Make the almond cream:
Beat the soft butter with the sugar. Add the egg and the almond powder. Mix with the pastry cream by adding a liquor stopper.
Proceed with editing:
Divide the puff pastry and lower two similar disks. Using a pastry bag, spread the almond cream spiral from the center while making sure to stop 2 cm before the edges. Add a generous layer of jam and crushed dark chocolate. Wet the edges of the dough and close with the second disc of puff pastry. Weld the edges, draw streaks and brown the top with egg yolk. Bake in a hot oven (180 degrees) for 35 minutes. Sprinkle with icing sugar and cook for another 5 minutes.