Histoires de galettes...la suite...Chocolate-filled Galette

Souvenez-vous, juste après l'Epiphanie, je réalisais une galette assez traditionnelle à l'aide de deux pâtes feuilletées pur beurre du commerce et de la recette d'Anne, de Papilles & Pupilles. J'étais plus que contente du résultat peu chargé en beurre et délicieux. Hier, pour un goûter entre copains, j'avais promis une galette, je m'apprêtais à refaire la même mais le matin-même, je suis passée par chez Requia, qui grâce à un titre à 200 lieues des galettes ("Queen of the Dress") m'a attirée par curiosité et quelle surprise de découvrir sa recette de galette au chocolat, ma foi plus qu'appétissante!
Après quelques hésitations, j'optais pour cette dernière, car je n'en ai jamais fait au chocolat et maintenant je peux dire que pendant toute ces années, j'étais dans le noir! Ah ah! Enfin, bien sûr j'exagère, mais c'est vraiment une bonne recette. J'ai failli échanger la poudre d'amandes pour de la noisette pour un effet Nutella, mais (horreur!malheur!) le paquet de poudre de noisettes pourtant hermetiquement scellé abritait des mites 8-0( J'ai juste ajouté une lichette de beurre (environ 15g) pour voir. Je l'ai dorée au lait, puis glacée après cuisson pour une touche plus douce.
Eh bien, mes copains, à qui j'annonçais l'existence de ce blog, ont bien aimé, même que l'un d'entre eux n'aime pas la frangipane (un traumatisme passé;-)) et que ça tombait donc bien, le fourrage chocolat!


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A couple of days after the Epiphany, I made a Galette des Rois the traditional way, except for the fact that I used shop-bought butter puff pastry discs and a lighter version of the frangipane almond filling found on Anne's blog (you can click for an English version of the page translated by google, the translation isn't too good, but it gives you an idea). I was very happy with the result, which was delicious and light in butter. Yesterday, I had promised to make another one for an afternoon "goûter" (tea time) with some friends and actually intended to follow the same recipe again, when I stumbled by chance on Requia's blog. I didn't expect a galette recipe since her post of the day was entitled "Queen of the Dress" and I was just curious what it was about, but her recipe was more than promising!
After hesitating for a while, I opted for hers, as I had never before made a chocolate version and now I can say I had been in the dark all the while! Ah er, of course I'm exaggerating a bit, but this really is a keeper. I was even going to substitue hazelnut powder for the ground almonds but, much to my horror, moths had nested in the hermetically sealed packet 8-0(
So all I tweaked, was adding a slither of butter, just for expirience's sake. I glazed it with milk and after baking, glazed it again with a light icing (water+icing sugar).
My friends, to whom I had just announced the existence of this blog, all liked it. One of them doesn't even like almond fillings (due to a past trauma;-)) so the chocolate one came in handy!

With Requia's agreement, here is her recipe in English:

2 discs of puff pastry
200 ml milk
100g chocolate
1 egg
75g sugar
10g cornflour
75g ground almonds

Preheat the oven on 200°C.

Heat the milk and melt the chocolate in it.
Beat the egg with the sugar, then blend in the cornflour.
When the chocolate is melted, pour the egg mixture slowly into the chocolate milk and stirring all the while, let this custard thicken. Leave to cool for a bit before mixing the almond powder in it and a slither of butter, should you so choose.
Roll out the pastry on a baking sheet and spread the filling onto it, leaving a 2 cm margin all around.
Place your lucky charm of choice on the filling, near the edge. Place the second pasty disc onto the bottom one. Press down with your finger to seal (I use a fork, as I had the cream escape out of the pastry and burn on the bottom of the oven once).
Decorate with a sharp knife, but be careful not to cut through the pastry, then glaze with an agg yolk or some milk.
Bake for about 30 minutes until golden brown. The cooked galette should not bend when lifted. Glaze with a light icing syrup when it comes out of the oven.