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Peach And Hazelnut Galette
Ingredients
4-5 peaches
2-3 oz plain block chocolate
˝ pint double cream
1 teaspoon caster sugar
2-3 drops of vanilla essence
2 oz icing sugar (sifted)
For galette
5 egg whites
7 oz caster sugar
2 oz hazelnuts (ground and browned)
3 oz shelled walnuts (ground)
3 oz plain flour (sifted)
2 oz butter
Method
Take four sheets of non-stick kitchen paper and draw an 8-inch diameter circle on each. Set oven at 350°F or Mark 4.
First make the galette: whisk the egg whites until stiff and dry, then fold in the sugar, prepared nuts and flour. Soften the butter in a small, warm basin until it will pour but is not oily, then fold this into the mixture. Spread the mixture thinly over the circles marked on the paper, slide them on to baking sheets and bake in pre-set moderate oven for about 30 minutes or until pale golden-brown. To achieve an even colour, turn the baking sheets around from time to time. When ready, remove the paper and cool each galette on a wire rack. (The cooking can be done in two batches, if you are short of baking sheets.)
Meanwhile grate the chocolate, or cut it finely, put it on a flameproof plate and melt very slowly over a pan of hot water, or on top of the stove. Work with a palette knife until smooth, but do not allow it to become more than hand-hot. Spread chocolate evenly over a sheet of foil or greaseproof paper (just enough to coat), leave in a cool place and, when nearly set, cut into 15-20 circles with a 1½-inch diameter pastry cutter. Leave to set firmly, then peel off the foil, or cut the circles before spreading on the chocolate.
Whip the cream until thick, add the sugar and vanilla essence and continue beating until the cream stands in peaks. Scald and skin the peaches, remove stones, slice flesh and mix with the cream. Sandwich galette rounds with peaches and cream, dust top with icing sugar and press chocolate rounds on to the sides, using a little reserved cream to make them stick.
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