Tips and tricks on the pear and chocolate pithivier with the magimix

12 tips and tricks about the magimix recipe

• Use ripe pears to achieve a delicious and melting filling.
  
• To prevent the pears from releasing too much water during cooking, you can lightly sprinkle them with sugar and let them drain for a few minutes before using them.
  
• Prepare the chocolate ganache in advance and let it cool before using it to prevent it from soaking the puff pastry.
  
• To achieve a smooth and shiny ganache, use good quality chocolate and mix it with hot cream until completely melted.
  
• Add a touch of sliced almonds on top of the galette before brushing it with egg wash to add crunchiness and texture.
  
• If you want to intensify the chocolate flavor, you can add a pinch of salt or a teaspoon of instant coffee to the ganache.
  
• When rolling out the puff pastry, use a little flour to prevent it from sticking and to achieve a light and crispy texture.
  
• Make sure to seal the edges of the galette well to prevent the filling from leaking during baking.
  
• Before brushing the galette with egg wash, you can sprinkle some powdered sugar on top to give it a nice finish.
  
• Let the galette rest for a few minutes before cutting it so that the ganache can slightly solidify and be easier to cut.
  
• You can make homemade puff pastry with a magimix.
  
• Also, check out our other magimix galettes : the classic frangipane galette and the apple pithivier.