Rhubarb galette with white chocolate | Recipe

Filled with delicious "frangipane" almond cream

Text:
Katharina Kuhlmann

Photography:
© Marzia Balza

28 May 2024

A galette is a flat, round cake that originates from France and is prepared differently depending on the region. Savoury versions are common, which are sometimes more reminiscent of a crêpe. But sweet versions are also popular. Our variation today is a rhubarb galette, which is also filled with the delicious almond cream "frangipane". Refined with white chocolate, this pastry with freshly harvested rhubarb is the perfect spring treat.

Ingredients

For a shallow, round tin / a round tray with Ø 28 cm


Für den Gallette-Boden:

95 g

flour

75 g

whole spelt flour

2 tbsp

cane sugar

75 g

cold butter

105 g

strained (Greek) yoghurt

For the filling:

400 g

rhubarb, cut into pieces

2 tbsp

cane sugar

0.5

organic lemon (juice)

For the frangipane cream:

120 g

VIVANI White Cooking Chocolate

50 g

cane sugar

50 g

soft butter

1

egg

110 g

ground almonds

For the decoration:

1

egg

some

cane sugar

some

flaked almonds

a few pieces

VIVANI white cooking chocolate, chopped


making

working time
40 minutes

baking time
30 minutes

level of difficulty
easy

01

For the base, mix the two types of flour, sugar and cold butter with your fingers to form a crumbly mixture. Add the yoghurt and knead into an even dough. Shape into a ball and place in the fridge.

02

Mix the rhubarb with the sugar and lemon juice and set aside.

03

Break the chocolate coating into pieces and carefully melt in a bain-marie.

04

For the cream, mix the butter and sugar in a bowl. Add the egg and continue to stir into a homogeneous mixture. Now add the melted chocolate coating and the almonds and mix well.

05

Take the dough out of the fridge, dust with a little flour and roll out to a thickness of 5 mm. Line the tin with baking paper and then with the rolled-out dough.

06

Spread the frangipane cream on the galette base and arrange the rhubarb on top. Fold the overhanging pastry over the filling at the edges, brush with a beaten egg and sprinkle with cane sugar.

07

Bake in a preheated oven at 200 °C for approx. 30 minutes until golden brown.

08

Leave the galette to cool briefly and garnish with flaked almonds and chopped cooking chocolate.


VIVANIs organic White Cooking Chocolate

White Cooking Chocolate

Discover

Frangipane recipe Frangipane white chocolate Galette France Galette Crêpe recipes VIVANI White Cooking Chocolate Spring galette Frangipane almond cream Galette with frangipane Galette with fruit Rhubarb chocolate galette recipe Recipe sweet galette