Mango Praliné Galette | Valrhona Chocolate

Name: Mango Praliné Galette | Valrhona Chocolate
Ingredients: 150g Plain flour; 380g Butter; 350g Plain flour; 12g Fine salt; 4g Vinegar; 110g Butter; 150gWater; 80g Creamed butter; 65g Icing sugar; 80g Hazelnut flour; 45g Whole eggs; 10g Potato starch; Zest of 1 lemon; 1 NOROHY vanilla bean; 15g Roasted hazelnuts; 180g Mango purée; 15g Brown sugar; 4g Pectin; 3g Gelatine; 15g Water (to rehydrate the gelatine); 15g Acacia honey; 120g Cubed mango; 30g Lemon juice; As needed 50% Nutty Hazelnut & Almond Praliné; 50g Caster sugar; 25g Water; 1 whole egg for glaze; Sugar syrup (for when the galette is out of the oven); Water for assembly

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1 whole egg for glaze Sugar syrup (for when the galette is out of the oven) Water for assembly Roll out the pastry to a thickness of 3mm. Leave to res

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Ingredients

150g Plain flour
380g Butter
350g Plain flour
12g Fine salt
4g Vinegar
110g Butter
150gWater
80g Creamed butter
65g Icing sugar
80g Hazelnut flour
45g Whole eggs
10g Potato starch
Zest of 1 lemon
1 NOROHY vanilla bean
15g Roasted hazelnuts
180g Mango purée
15g Brown sugar
4g Pectin
3g Gelatine
15g Water (to rehydrate the gelatine)
15g Acacia honey
120g Cubed mango
30g Lemon juice
As needed 50% Nutty Hazelnut & Almond Praliné
50g Caster sugar
25g Water
1 whole egg for glaze
Sugar syrup (for when the galette is out of the oven)
Water for assembly

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