Amandine Geers' cocoa pear frangipane galette recipe

Every week our culinary columnist Amandine Geers offers you a tasty recipe.

Preparation. 30 minutes.
Cooking. From 50 minutes to 1 hour.
For 6 people. 2 or 3 pears – 400 g of puff pastry (2 rolls of store-bought dough) – 1 egg yolk for gilding or a little milk – 1 bean.
For the cream. 2 small eggs – 80 g of sugar + 3 tbsp. tbsp – 75 g butter – 40 g almond powder – 40 g hazelnut powder – 40 g bitter cocoa powder – 1 cinnamon stick – 1 star anise.

Poach the peeled pears in a light syrup (1 l of simmering water, 3 tablespoons of sugar, 1 stick of cinnamon, 1 star anise) for 20 min. Let them cool then cut them into quarters after removing the seeds.
Prepare the cream. Whisk the eggs with the sugar. Add the soft butter and continue to whisk. Incorporate the almond, hazelnut and cocoa powders. Mix until you obtain a homogeneous mixture.
Roll out the dough onto a baking sheet covered with a sheet of baking paper. Brush the edges with a little water. Spread the cream to within 1.5 cm of the edge. Place the bean and arrange the pear slices. Cover the whole thing with the second dough. Weld the two lowers by pressing lightly around the edges.
Decorate your cake by tracing the decoration with a fine tip. Drill a well in the center. Brush with egg yolk or milk for gilding.
Bake in an oven preheated to 180°C (th. 6) and allow 30 to 40 minutes of cooking. Enjoy warm or cold.

Source: unpublished recipe