Description
Sweet chocolate cherry galette whispers rustic French charm, inviting dessert enthusiasts into a world of delightful contrasts. Buttery pastry cradles rich chocolate and juicy cherries, crowned with pillowy whipped cream that melts effortlessly on your palate.
Ingredients
Scale
Pastry Dough:
- 2 cups (480 milliliters) all-purpose flour
- 1/4 cup (30 grams) unsweetened Dutch-process cocoa powder
- 3 tablespoons (45 grams) packed dark brown sugar
- 2 tablespoons (25 grams) granulated sugar
- 12 tablespoons (170 grams) unsalted butter (cold and sliced into 1/4-inch pieces)
- 6 tablespoons (90 milliliters) cold water
Filling:
- 1 pound (454 grams) fresh cherries (stems removed and pitted)
- 1/4 cup (50 grams) packed brown sugar
- 3 tablespoons (24 grams) cornstarch
- 2 tablespoons (30 milliliters) bourbon (optional, replace with water or juice for non-alcoholic)
- 1 tablespoon (15 milliliters) vanilla bean paste or pure vanilla extract
- 1/2 tablespoon lemon zest
Whipped Cream Topping:
- 1/2 cup (120 milliliters) heavy whipping cream
- 1 tablespoon (12 grams) granulated sugar
- 1/2 tablespoon (7.5 milliliters) bourbon (optional)
Garnish:
- Sweetened cocoa powder for dusting
Instructions
- Combine flour, cocoa powder, brown sugar, and granulated sugar in a spacious mixing vessel, creating a dry foundation for the pastry.
- Introduce cold butter pieces, ensuring thorough coating within the flour mixture.
- Utilize a pastry cutter to fragment butter until the texture resembles coarse, pebble-like crumbs.
- Incrementally introduce chilled water, stirring until the dough coheres and separates from the bowl’s edges.
- Compress the dough into a flattened circular shape, encase with plastic wrap, and refrigerate for 30 minutes to solidify.
- Gently amalgamate cherries with brown sugar, cornstarch, bourbon, vanilla, and lemon zest in a separate container.
- Heat the oven to 400°F and prepare a baking sheet with parchment paper.
- Extract chilled dough and roll between parchment sheets into a 12-inch circular form.
- Refine the dough’s perimeter for a polished appearance, optionally using a plate as a precise cutting guide.
- Carefully transfer the rolled dough onto the prepared baking sheet.
- Distribute cherry mixture centrally, maintaining a 2-inch border, and discard any remaining liquid.
- Elegantly fold dough edges over the cherries, creating artistic, overlapping pleats.
- Bake for 35-40 minutes until the crust hardens and cherries become effervescent.
- Allow the galette to cool for 10 minutes post-baking.
- Whip heavy cream, sugar, and bourbon using an electric mixer until stiff peaks emerge.
- Adorn the cooled galette with whipped cream and optionally dust with cocoa powder.
- Slice and savor this luxurious dessert.
Notes
- Swap cherries with seasonal fruits like peaches or berries for year-round enjoyment and variety.
- Chill the dough thoroughly to ensure a flaky, tender crust with crisp edges that won’t become soggy.
- Use a light touch when mixing the dough to prevent overworking, which can make the crust tough and dense.
- For a gluten-free version, replace wheat flour with a 1:1 gluten-free baking blend to maintain the same rich chocolate flavor and texture.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 312 kcal
- Sugar: 14 g
- Sodium: 58 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg