Sue Quinn's chocolate, banana and hazelnut galette Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sue Quinn’ s chocolate banana and hazelnut galette By You Magazine - February 14, 2021 This is a quick and delicious dessert you can make from pantry ingredients. Perfect with a scoop of vanilla ice cream or a cloud of whipped cream on top. Yuki Sugiura SERVES 6 PREP 35 minutes, plus 30 minutes chilling COOK 30 minutes 200g plain flour 60g caster sugar 50g ground hazelnuts Pinch of salt 125g cold unsalted butter, chopped 2 egg yolks, lightly beaten 2 tbsp runny honey 100g dark chocolate (60-70% cocoa solids), roughly chopped 3 medium ripe bananas 2 tbsp demerara sugar, for sprinkling 1 egg, lightly beaten with a splash of milk, for egg wash First, make your dough. Using a fork or balloon whisk, whisk the flour, caster sugar, ground hazelnuts and salt together in a bowl to combine. Transfer to a food processor, add the butter and pulse to a breadcrumb consistency. Add the egg yolks, a little at a time, pulsing between additions, to make a shaggy dough. Tip out on to a work surface, knead briefly and shape into a disc. Wrap in plastic wrap and chill for 30 minutes. Meanwhile, preheat the oven to 180C/160C fan/gas 4 and place a baking sheet inside to heat. Warm the honey in a small pan and set aside. Roll out the dough between two pieces of baking paper into a circle roughly 35cm in diameter. Carefully peel off the top layer of paper. Using a bowl, plate or pan lid as a guide, mark out (but don’t cut!) a circle, roughly 22cm in diameter, in the centre of the dough. Using a sharp knife, cut out a circle 32cm in diameter around the marked-out circle: there should be a 5cm border between the marked-out circle and the edge of the pastry. Scatter the chopped chocolate within the border of the marked-out circle. Thinly slice the bananas and arrange neatly on top of the chocolate. Brush the bananas with the warmed honey and sprinkle with 1 tbsp demerara sugar. Fold the border inwards, pleating and gently pressing to form a neat edge as you go. Brush the dough with the egg wash and sprinkle with the remaining sugar. Quickly slide the galette on its paper on to the hot baking sheet and bake for 30 minutes until golden and crisp underneath. Serve immediately. Now buy the book Our recipes are from Cocoa: An Exploration of Chocolate, With Recipes by Sue Quinn, which is published by Quadrille, price £25. To order a copy for £22 until 28 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved