Galette with chesnut jam, dark chocolate

Ingredients

2 puff pastry sheets, homemade or store-bought - 200 g Chestnut Cream - 80 g dark chocolate 70% - 1 egg yolk

Almond cream: 1 whole egg - 80 g ground almonds - 50 g sugar - 60 g butter at room temperature - 1 shot of orange liqueur (Grand Marnier)

Pastry cream: 1 whole egg - 25 g sugar - 10 g cornstarch - 150 ml whole milk

Instructions

Make the pastry cream:

Heat the milk in a saucepan. Whisk the egg with the sugar. Add the cornstarch. Gradually pour the hot milk over the mixture while whisking continuously. Return to the heat and let thicken, stirring constantly. Cover with cling film in contact with the surface and chill.

Make the almond cream:

Beat the softened butter with the sugar. Add the egg and ground almonds. Mix into the pastry cream along with a shot of liqueur.

Assemble the galette:

Divide the puff pastry and roll out two similar-sized discs. Using a piping bag, spread the almond cream in a spiral from the center, stopping 2 cm before the edge. Add a generous layer of Chestnut Cream and the chopped dark chocolate. Dampen the edges of the pastry and close with the second disc. Seal the edges, score a pattern on top, and brush with egg yolk. Bake in a preheated oven (180°C / 355°F) for 35 minutes. Dust with icing sugar and bake for a further 5 minutes.