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Print Recipe
Chocolate Galette with Fruit Recipe
Galette with chocolate taste and in the dough and in the filling. Pieces of juicy fruit make pastries rich. Tangerine gives a new year look and taste. Pudding will not allow the biscuit to be dry. Coconut and powder on top add "snow" and attractive appearance.
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Add cocoa to the sifted flour.
    Add cocoa to the sifted flour.
  2. Pour a spoon of baking powder.
    Pour a spoon of baking powder.
  3. Pour egg powder or egg.
    Pour egg powder or egg.
  4. Powder or sugar to taste.
    Powder or sugar to taste.
  5. Now in dry composition add " wet." Cheese punching blender, if not of a homogeneous texture. I'm fat-free.
    Now in dry composition add " wet." Cheese punching blender, if not of a homogeneous texture. I'm fat-free.
  6. To curd into vegetable oil without smell and milk. Liquid my dough took more, because instead of eggs used egg powder.
    To curd into vegetable oil without smell and milk. Liquid my dough took more, because instead of eggs used egg powder.
  7. Knead the dough into a ball and let it lie for 15 minutes.
    Knead the dough into a ball and let it lie for 15 minutes.
  8. Stir in milk with sugar pudding bag.
    Stir in milk with sugar pudding bag.
  9. Put on fire, stirring occasionally. Ripe banana mash with a fork.
    Put on fire, stirring occasionally. Ripe banana mash with a fork.
  10. Ripe banana mash with a fork.
    Ripe banana mash with a fork.
  11. Banana puree shift in the cooled pudding, stir.
    Banana puree shift in the cooled pudding, stir.
  12. The dough is transferred to the Mat with flour.
    The dough is transferred to the Mat with flour.
  13. Roll out in circle 31 cm.
    Roll out in circle 31 cm.
  14. Fold in half and transfer to a greased Teflon form (diameter-22 cm) to the dough hanging from the edges.
    Fold in half and transfer to a greased Teflon form (diameter-22 cm) to the dough hanging from the edges.
  15. Chop the bottom with a fork and transfer the filling into the cake.
    Chop the bottom with a fork and transfer the filling into the cake.
  16. Distribute evenly over the bottom.
    Distribute evenly over the bottom.
  17. Pear clear from the center and tail, cut into slices.
    Pear clear from the center and tail, cut into slices.
  18. A fan imbedded in the pudding slices of pear.
    A fan imbedded in the pudding slices of pear.
  19. Peel the tangerine slices from the films.
    Peel the tangerine slices from the films.
  20. Crumble tangerine on pear.
    Crumble tangerine on pear.
  21. Sprinkle the fruit with brown sugar.
    Sprinkle the fruit with brown sugar.
  22. The edges of the dough pull to the center, pinch, grease with vegetable or butter.
    The edges of the dough pull to the center, pinch, grease with vegetable or butter.
  23. Bake in a preheated 180 * half an hour. Closer to the end of the get and sprinkle coconut, otherwise before she can burn.
    Bake in a preheated 180 * half an hour. Closer to the end of the get and sprinkle coconut, otherwise before she can burn.
  24. Ready to cool the galette.
    Ready to cool the galette.
  25. Cut into portions.
    Cut into portions.
  26. Top sprinkle with powdered sugar for decoration.
    Top sprinkle with powdered sugar for decoration.

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