How to make Galette Bretonne Matcha Chocolate / Valentine’s Day Gift

Ingredients for green tea galette dough
Unsalted butter: 90g
A – Powdered sugar: 50g
A – Salt (preferably fine): 1g
Almond powder: 8g
Egg yolk: 15g
A – Rum: 5ml
B – Flour: 85g
B – Matcha green tea: 5g
B – Baking powder: 0.7g

Match a green tea chocolate at the top
White chocolate: 100g
Matcha powder: 5g


White line: white chocolate

  1. Bring butter to room temperature and knead to a creamy consistency.
  2. Mix A and sift into the butter mixture.
  3. Mix in the egg yolks.
  4. Mix in the almond powder.
  5. Mix in the rum.
  6. Sift the flour B twice and add it to the flour mixture in two parts until it is no longer powdery.
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  8. Roll out the dough to 10 mm using plastic wrap, or roll out the dough to a thickness of 10 mm using strong flour as a flouring agent, cut out shapes to fit aluminum galette cases 60 mm or muffin paper molds, and bake at 160℃ for 40 minutes.
  9. Let the galette cool down and spread matcha chocolate on the top.
  10. Cool and harden the chocolate on top to finish.
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