Hazelnut galette cake with maple syrup

By Dorian sur son blog : Mais pourquoi est ce que je vous raconte ça...

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Ingredients

Ingredients for 2 medium and 2 small cakes:
70g butter at room temperature
70g soft brown sugar
100g hazelnuts
1 egg
3 tbsp maple syrup
50g whole hazelnuts
4 or 5 tsp caster sugar
4 rolls of puff pastry
1 egg yolk
Lucky pennies or charms

Details

servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

First of all, cut 4 circles of pastry using a small plate. Cut two circles a little larger by about ½ cm. With the excess pastry, cut smaller circles with a bowl so as to have 4 more circles.

Step 2

Using an electric mixer with a paddle: mix the butter, sugar, ground hazelnuts, egg and 2 tbsp of maple syrup and beat together until you get a homogeneous mixture, almost fluffy.

Step 3

Roughly chop the whole hazelnuts and let them brown slightly in a pan. Remove the nuts and add the powdered sugar to the pan and caramelise. Once it's a nice colour, remove from the heat and add the hazelnuts to the caramel and stir to coat well. Empty onto a wooden chopping board. Leave to cool then chop finely.

Step 4

Pour the egg yolk in a small bowl with 1 tbsp of water and mix. With a brush, brush around the edges of the smaller pastry circles, be careful not to go over the edges.

Step 5

Spread and smooth the nut cream in the centre, leaving 2cm around without filling and sprinkle with a little caramelised hazelnuts.
Do not forget to drop the lucky charm into the cream!
Place the second circle of puff pastry on top, adjust the edges to fit well, press around with your fingers, then with the flat of a knife press the edges inward.

Step 6

Make a funnel with a knife in the centre of the cake. Brush with egg yolk so it browns well, be careful again to not brush right to the edges otherwise the pastry will rise less. Make a few decorations on top, scoring with a knife. Repeat the same process with the other circles.

Step 7

Bake in a preheated oven at 180 degrees Celsius for 25 minutes.

Step 8

When the cakes are ready, brush the outer rim with the remaining syrup and roll in the remaining caramelised nuts.
Leave to dry for five minutes in the cooling oven (switched off).
Leave to cool and serve!