Scarlett WPear Galettes with Chocolate Sauce
July 24th 2006 15:17
Pear Galettes with Chocolate Sauce
About Galettes
A galette is a savoury buckwheat crêpe, a type of pancake from the French region of Brittany. Unlike the crêpe, however, the galette is cooked on one side only. These little galettes are individual rustic tarts that shouldn't look too polished or fancy--perfect for the home bakers, who have never mastered the art of the elegantly crimped pie shell. They are easy to make using ready-to-bake dough – and they’re delicious, too.
INGREDIENTS
Makes 6 individual galettes
1 tube ready-to-bake pain au chocolat dough with chocolate pieces
(If you can’t find this dough, use 350gm puff pastry and 40gm plain chocolate, broken into small pieces. Roll out the pastry and complete the recipe, cooking at the same temperature for 20 minutes.)
flour, to dust
2 firm, but ripe pears, cored and cut into thick slices
Ground cinnamon
30 ml / 6 teaspoons soft dark brown sugar
cinnamon, to dust
icing sugar, to dust
For the chocolate sauce (delicious style)
150 ml /¾ cup cold water
125 gm sugar
chocolate pieces from the dough pack / 40 gm plain chocolate / 40 gm cocoa powder
For the chocolate sauce (low-fat style)
chocolate pieces from the dough pack or 40 gm plain chocolate
150 ml semi-skimmed milk
1. Place a baking sheet in the oven at 200 degree Celsius to heat. Unroll the dough onto a lightly floured work surface; set aside the chocolate pieces. Using a cup or saucer, cut six circles, about 10cm/4in in diameter, and place on a second baking sheet.
2. Quarter the pears and core them with a sharp knife. Cut the flesh into thick slices and arrange these on top of the dough. Sprinkle each one with a little cinnamon and 5ml/1 teaspoon dark brown sugar.
3. Place the second baking sheet in the oven on top of the hot baking sheet and cook for 6-8 minutes or until the galettes are golden.
4. Meanwhile, to make the low-fat chocolate sauce, bring the milk to the boil, then whisk in the reserved chocolate pieces. Bubble for about 3 minutes or until the sauce is syrup.
5. to make the delicious chocolate sauce, which can be prepared an hour or so before serving, put the water, sugar and cocoa powder or chocolate pieces into a saucepan and heat gently, stirring all the time, until the sugar and cocoa or chocolate have dissolved. Bring to the boil, still stirring, then add the cream. Return to the boil and simmer for 3-5 minutes, stirring frequently until the sauce coats the back of the spoon. Remove and cool slightly, then cover the top of the sauce loosely with cling film to prevent a skin forming.
6. When you are ready to eat the galette, dust the galettes with a little cinnamon and icing sugar, serve with the warm chocolate sauce.
**From “Good Housekeeping Low-fat Cooking” and “Gordon Ramsay’s Passion for Flavour”**
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