Tools

• Titanium Chef

Method

1. For the galette dough, in your mixing bowl fitted with the paddle attachment, cream the butter and sugar until pale in colour.
2. Add the egg yolk and vanilla essence.
3. Finally add the flour and salt and mix.
4. Add in water (if needed) until a smooth dough is reached.
5. Turn onto a floured surface. Shape, wrap in cling film and chill.
6. For the frangipane, using the paddle attachment again, cream the butter and sugar until pale in colour and add the egg and almond essence.
7. Finally add the ground almonds and flour. Mix and set aside.
8. Preheat the oven to 180C/160C fan/ Gas 4/350F.
9. Knead the pastry to soften, divide in 4 and roll each into a round on a floured table (approx 17cm).
10. Place on a lined baking sheet. Spoon some of the frangipane mix in the center (approx 50g) spread out leaving a border of 1 inch around the edge.
11. Layer some of the raspberries and chocolate on top and gently fold the pastry over the fruit, pleating to hold in the fruit. Egg wash and sprinkle with flaked almonds.
12. Place in the centre of the oven and bake for 35-40 minutes until golden brown.
13. Serve warm or at room temperature with a spoon of semi whipped cream.