An exquisite chocolate dessert from Laurie Gear, this galette recipe pairs poached pears with caramelised white chocolate and a rich pastry cream. Some steps of this recipe are a little fiddly but the end result is well worth the effort. You can make the pastry cream and caremelised white chocolate a day ahead of time, so that you can focus later on making the pastry and poaching the pears

Method
1.
First make the pastry cream, place the milk and cream in a heavy bottomed pan with the vanilla seeds (along with empty pod), apricot jam and bring to the boil. Meanwhile, whisk the egg yolks and whole eggs with the sugar and cornflour
2.
When the liquid is on the point of boiling, pour onto the egg mixture whisking well, and return this mixture to the pan. Cook on a low heat until it thickens
3.
Remove from the heat and leave to chill
4.
Lay out one piece of filo pastry on a baking tray, brush with the melted butter and sprinkle with icing sugar. Then place 3 more layers of filo pastry on top, repeating the brushing and sprinkling process for each layer - this will make thicker layers of pastry
5.
Slice the filo pastry sandwich to form 8 oblongs. Bake in a pre-heated oven set to 220°C/gas mark 7 between two baking sheets lined with greaseproof paper for 4-6 minutes or until golden brown
6.
Melt the white chocolate into a thick brown sauce using a bain marie. Meanwhile, poach the peeled pears in a pan of water with the sugar, star anise, split vanilla pod, juice of half a lemon, 6 coriander seeds and a cinnamon stick, until soft
7.
Place a blob of the caramelised white chocolate on the plate and smear across with the back of a wet spoon for decoration. Place an oblong of filo pasty on a plate, pipe some of the pastry cream onto the pastry, a layer of melted chocolate (by way of cement) then some slices of poached pear, top with another layer of pastry
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Galette recipe with a sweet white wine

Ingredients

Pastry cream

  • 150g of caster sugar
  • 300ml of cream
  • 6 egg yolks
  • 2 eggs
  • 700ml of milk
  • 80g of cornflour
  • 1/2 vanilla pod
  • 2 tbsp of apricot jam

Poached pear

Caramelised white chocolate

  • 150g of white chocolate
  • 4 sheets of filo pastry
  • butter, melted
  • 100g of icing sugar

Equipment

  1. Piping bag and large nozzle
  2. Bain marie

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This wondrous galette recipe from award-winning chef, Laurie Gear, features layers of cream, white chocolate and poached pears held together by layers of pastry